This apple strudel recipe makes a classic dessert from scratch with an incredibly easy homemade dough and sweet apple filling. It’s surprisingly easy to make, even if it’s your first time making one!
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Making your own apple strudel from scratch may sound intimidating, but this recipe is perfect for beginners! It’s so simple and straightforward that you’ll get incredible results on your first try.
Love apple desserts? Then you’ll definitely enjoy my classic apple pie and easy apple crisp! They’re all packed with delicious apple flavor.
I found this recipe in my grandma’s recipe box and it turned out great from the very first time I made it. For such a recipe that can be intimidating – this apple strudel was the easiest!
Why I Love This Recipe
- Classic Flavors: This recipe sticks to the classic combination of apples, cinnamon, and pecans, resulting in a strudel that’s bursting with traditional flavors.
- Secret Ingredient: The addition of sour cream to the dough may seem unusual, but it’s the secret to the strudel’s flaky, tender crust.
- Family Size: This recipe makes three apple strüdens, the perfect amount for sharing with family and friends.
- Beginner Friendly: Don’t let the idea of making a strudel intimidate you. This recipe is surprisingly easy, and the results are impressive.
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Key Ingredients
- Butter: This will be used to make the dough for the strudel, giving it a rich and buttery flavor. We’ll also be using it in our filling.
- All-Purpose Flour: It is the main dry ingredient in the dough, providing structure.
- Sour Cream: The sour cream will make the dough moist and tender, giving it a slight tangy flavor.
- Dry Bread Crumbs: These will be used in the filling to absorb any excess moisture from the apples, ensuring that the strudel doesn’t become soggy.
- Apples: They will be peeled and chopped and add a deliciously sweet and fruity flavor to the strudel.
- Pecans: They will be chopped and added to the filling to give the strudel a bit of a crunch and a nutty flavor.
- Ground Cinnamon: This will be sprinkled over the apples in the filling, adding a warm and spicy flavor that pairs perfectly with the sweetness of the apples.
Equipment
- Large Bowl: You’ll need a mixing bowl to combine the flour, butter, and sour cream for the dough.
- Rolling Pin: A rolling pin is essential for rolling the dough into a thin, 15×12-inch rectangle.
- Baking Sheet: You’ll also need a baking sheet to place the rolled strudel for baking in the oven.
How to Make Apple Strudel
Preparation
To start, preheat your oven to 350˚F. Next, gather all your ingredients to make the apple strudel.
Step 1 – Make the Dough
In a bowl, combine the flour and butter. Then, add the sour cream and salt. Mix everything together and shape the mixture into a ball. Cover the dough and refrigerate it overnight.
Step 2 – Prepare the Filling
For the filling, mix the bread crumbs and melted butter in a separate bowl. Add the diced apples, pecans, sugar and cinnamon. Stir everything together and set it aside.
Step 3 – Assemble the Strudel
Divide the chilled dough into thirds. Roll each third on a floured surface to form a 15-inch by 12-inch rectangle. Spoon the apple filling onto the dough and spread it, leaving a 1-inch border. Roll the dough from the long side, and then pinch the seams and ends to seal.
Step 4 – Bake the Strudel
Place the rolled strudel on an ungreased baking sheet, seam side down. Bake it at 350˚F for 50 to 55 minutes, until it is lightly brown. Once baked, cool the strudel on a wire rack and serve.
Expert Tip
To make sure your apple strudel has that perfect flaky texture, it’s important to refrigerate the dough overnight. This allows the flavors to develop and the gluten to relax, making the dough easier to roll out and giving your strudel its signature texture.
Video: Watch Me Make Apple Strudel From Scratch
Recipe Variations
- Raisins: Add 1 cup of golden raisins to the apple filling for a sweeter, more intense flavor in your strudel.
- Nuts: Feel free to swap out the pecans for your favorite nuts. Walnuts or almonds would work great in this recipe.
- Spices: While this recipe uses cinnamon, feel free to add a dash of nutmeg or allspice to the apple filling for a more complex flavor profile.
What to Serve With
- For a classic dessert presentation, serve your apple strudel with a dollop of vanilla ice cream. The creamy, cold ice cream is a perfect contrast to the warm, flaky strudel.
- If you’re hosting a brunch, apple strudel makes a wonderful addition to the menu. Serve it with a side of fresh fruit and a hot cup of coffee.
- You can also serve it with a drizzle of caramel sauce for an extra sweet treat. The caramel sauce compliments the flavors of the apple and cinnamon, making for a delicious dessert.
Make Ahead Instructions
This recipe is best made fresh. Because of the crumbly layers, the texture is at it’s peak when you first make it.
Recipe FAQs
I prefer to use Jonagold apples for this recipe. They hold up well during baking and have a nice balance of sweet and tart flavors. However, you can use any baking apples like Honey Crisp, Granny Smith, or Braeburn.
Using bread crumbs in the filling helps make sure there isn’t any excess moisture from the apples as they bake. Also, make sure to cool the strudel on a wire rack to allow air to circulate and prevent condensation.
The sour cream in the dough helps to make the crust of the strudel extra flaky and tender. It’s a key ingredient in this recipe and gives the pastry a wonderful texture.
Storing and Reheating
- Storing: After enjoying your delicious apple strudel, you can store any leftover pieces in an airtight container. They will keep at room temperature for up to 2 days. I don’t recommend refrigerating the strudel as it can cause the pastry to become soggy.
- Freezing: This strudel also freezes well. Once it has cooled completely, you can wrap it in a layer of plastic wrap and a layer of foil. It can be frozen for up to 2 months.
- Thaw: When you’re ready to enjoy your frozen strudel, simply let it thaw at room temperature. This should take about 3-4 hours.
- Reheating: Once thawed, you can reheat the strudel in a 350˚F oven for 10-15 minutes. This will help to restore its crispy, flaky texture.
More Apple Desserts You’ll Enjoy
Serving Size
- What to Expect: This apple strudel recipe yields a delicious dessert with 30 servings.
- How to Scale: If you’re planning to serve more people, you can easily double the recipe and follow the instructions as directed. Just make sure to use a larger bowl to mix the dough and a bigger baking sheet or multiple sheets to bake it.
Apple Strudel Recipe
Video
Ingredients
Dough:
- 1 Cup butter cold
- 2 Cups all purpose flour
- 1 Cup sour cream
Filling:
- 2 Cups dry bread crumbs plain
- 1/4 Cup butter melted
- 4 medium apples peeled and chopped
- 2 Cups granulated sugar
- 1/2 Cup pecans chopped
- 2 teaspoons ground cinnamon
Instructions
Prep Instructions for Dough:
- In a bowl, cut flour into butter until crumbles are formed. Add the sour cream and salt. Mix well. Shape into a ball and cover. Refrigerate overnight.
Making and Baking Strudel:
- Preheat oven to 350˚ F.
- To make the filling, combine the bread crumbs and melted butter. Add the remaining filling ingredients. Set aside.
- Divide the chilled dough into thirds. Roll each onto a floured surface into a 15 inch by 12 inch rectangle. Spoon the filling evenly onto each of the three dough rectangles within 1 inch of the edges. Fold in the edges over the filling. Roll from the long size. Pinch seams and ends to seal.
- Place seam side down on an ungreased baking sheet. Bake at 350˚F for 55 to 50 minutes or until lightly brown. Cool on a wire rack.
Notes
Nutrition
This recipe was originally published in 2019. I updated the instructions to be clear and concise. The recipe remains the same.
In the video, it shows adding sugar, but the recipe doesn’t mention it. How much sugar do I add?
Hi! There are 2 cups of sugar in the apple filling. Thanks for catching that!
What other fillings can I make for this recipe?
Great question! Other variations could be raisins or pear. You could use jam. I would avoid using berries with their high water content, but a berry jam would work because it’s already been cooked down.