Apfelstrudel or apple strudle is yummy!

This is a German cake and you can find it in the menu of every restaurant in Germany (and Austria and the Sud Tirol region of northern Italy). The way they serve it in Berlin is divine! If you order an Apfelstrudel you will get a small (or big) plate, the bottom layered with vanilla sauce, a big slice of *warm* apfelstrudel on top, a big scoop of cream ice-cream or whipped cream and some berries, usually ribes, all dusted with powdered sugar. It’s impossible to resist!

I am not a big fan of cinnamon, so sadly I don’t enjoy Apfelstrudel in restaurants very much since they always go really heavy on cinnamon :( But in this recipe I use just the right amount, it gives flavor but is not overwhelming.

The filling for Apfelstrudel is easy to make and delicious, but the dough is a different matter. For that reason, in this recipe for the apple strudel I used pastry dough, or pasta frolla.

… I made a little disaster that I am not going to describe in details, but let’s just say that my dough was veeery soft… I had to roll it out onto plastic wrap  or it wouldn’t have come off the rolling surface. But when I transfered the strudel to parchment paper it opened all over!! Luckily I had some leftover pasta frolla from another cake, and this one was perfect… so I rolled it out and used it to seal the holes :P I also cut out some butterfly cookies and I stuck them on the strudel to make it prettier, it really needed it!

Apfelstrudel - apple strudel

Aside from the misadventure the strudel was really good!


  • Per la frolla
    • 250 gr flour
    • 100 gr butter
    • 100 gr sugar
    • 2 eggs
    • 1 pinch salt
  • 700 gr apples (Golden Delicious)
  • 40 gr raisins
  • 30 gr chopped walnuts (the original recipe calls for pine nuts)
  • 60 gr sugar
  • few drop of vanilla flavor (or an envelope of vanillina)
  • 30 gr bread crumbs
  • 1/2 tsp cinnamon
  • Rind of 1 lemon
  • 2 tbs Rum


Start by preparing the dough. Sift the flour in a bowl, add the butter in small pieces and mix with the tips of your fingers until the butter is well combined with the flour and everything has a “sandy” consistency.

Add the sugar and stir.

Add the eggs, a pinch of salt and knead quickly.

Form a ball, wrap in plastic and rest in the fridge for 1 hour.

In the meanwhile prepare the filling.

Apples and filling


Core, peel and slice the apples thinly.

Transfer the apples in a bowl, and add all the other ingredients: raisins, walnuts (or pine nuts), sugar, vanilla, bread crumbs, cinnamon, lemon rind, and Rum. Mix everything together and set aside.

Take the chilled dough from the fridge. Roll it out on parchment paper (this way you will avoid my disaster). Roll the dough to a rectangle of about 45×30 cm (18×12″).

Strudel - dough and filling

Tip the apple filling onto the rolled dough. Spread along the length occupying 1/3 of the width.

Roll the dough around the filling, first one side and then the other, make sure you pinch together the dough to seal it close.

Bake for 35 minutes at 180ºC (360ºF).

Cool and serve.

A warm slice of strudel is really great, especially if you serve it with some whipped cream or ice cream ;)


Apfelstrudel filling

Still quiet here.sas

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