Learn how to make Apple Strudel, a classic Viennese dessert. A flaky crust envelops a warmly-spiced fruit filling in this cozy homemade Apple Strudel recipe that will have everyone begging for seconds.

Two apple strudels on a baking sheet.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Apple Strudel Recipe

Recipe ingredients

Labeled ingredients for Apple Strudel.

Ingredient notes

  • Golden raisins: I know raisins can be polarizing, but they are a classic ingredient in Apple Strudel; especially once soaked in rum or whiskey and apple juice. I highly recommend trying them at least once, and feel free to omit if you’re still not on Team Raisin.
  • Rum or whiskey: Either of these liquors add a lovely rich and caramel-like flavor. For an alcohol-free option, simply opt for all apple juice (¼ cup).
  • Pecans: Feel free to use toasted pecans, if desired. To toast nuts for this Apple Strudel recipe, in a medium skillet over medium heat, heat pecans until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from skillet and store in an airtight container for up to 1 week.
  • Apples: I love the tartness and crisp texture of Granny Smith apples, but any tart apple such as Pink Lady, Jazz, Jonathan, or Braeburn will do.

Step by step instructions

  1. Make the dough: In a large bowl with a whisk by hand, mix together the flour, salt, and sugar. Add eggs and vegetable oil, and water, and mix until dough is smooth. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.
A bowl of apple strudel dough proofing.
  1. Make the filling: In a small saucepan over low heat, simmer the golden raisins, dark rum, and apple juice for about 10 minutes. Drain and set aside to cool.
Soaking the dried fruit for apple strudels.
  1. In a small skillet over low heat, toast pecans until light golden brown, about 5 to 7 minutes. In a large mixing bowl, toss together the apples, lemon juice, sugar, orange zest, cinnamon, pecans, and raisin mixture. Adjust oven rack to lower-middle position and preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper and add melted butter to sheet.
A bowl of apple strudel filling.
  1. Assemble the strudel: On the counter, lay a clean kitchen towel down and lightly dust with flour. Divide dough into two pieces. Place one piece of the dough onto the floured towel and using a rolling pin, roll out into a rectangle shape, about ⅛ inch thick.
Apple strudel dough on a kitchen towel.
  1. Place half of the apple mixture along the long edge of the dough. using the kitchen towel to assist, roll the dough around the filling tightly. Repeat with the remaining dough and filling.
Filling an apple strudel and closing the dough.
  1. Place both strudels seam-side down onto the prepared baking sheet and lightly brush with egg and water mixture.
Brushing apple strudels with egg wash.
  1. Place in oven and bake until crust is golden brown, about 25 to 30 minutes. Allow to cool completely on the baking sheet.
Two apple strudels on a baking sheet.
  1. Make the glaze: In a small mixing bowl, whisk together milk and powdered sugar until thick, adding more milk a teaspoon at a time as needed. Drizzle glaze over cooled strudel and allow to harden. Slice and serve.
Two apple strudels on a baking sheet.

Recipe tips and variations

  • Yield: This homemade Apple Strudel recipe makes 2 long strudels; enough for about 8 dessert or brunch side dish-size servings.
  • Storage: Store leftovers covered in the refrigerator for up to 2 days. Reheat in a 300-degree oven for 10 to 15 minutes, until heated through.
  • Make ahead: If you’d like to get a head start on this homemade Apple Strudel, feel free to toast the pecans up to 7 days in advance. If you’d like to pre-chop your apples, here’s how to keep them fresh: Soak peeled and cut apples in a solution of 2 cups water + ¼ teaspoon salt for 5 minutes, then rinse and store (will prevent oxidation for 5 to 7 days). Or, soak cut apples in lemon-lime soda such as 7UP or Sprite for 10 minutes, drain and store (will prevent oxidation for 2 to 3 days).
  • Freezer: Wrap, date, and label the unbaked strudels and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 45 to 60 minutes, then bake in a 425-degree oven for 25 to 30 minutes. Glaze as directed in the recipe.
  • Tools of the trade: Use a woven (not terrycloth) towel to roll the strudel so it doesn’t stick to the dough.
Two apple strudels on a baking sheet.

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Two apple strudels on a baking sheet.

Apple Strudel

Learn how to make Apple Strudel, a classic Viennese dessert. A flaky crust envelops a warmly-spiced fruit filling in this cozy homemade Apple Strudel recipe that will have everyone begging for seconds.
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 16 servings
Course Dessert
Cuisine Austrian
Calories 336

Ingredients 

For the strudel dough:

  • 3 cups flour plus more for dusting
  • 1/8 teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1/2 cup water

For the filling:

  • 1/2 cup golden raisins (see note 1)
  • 2 tablespoons dark rum or whiskey (see note 2)
  • 2 tablespoons apple juice
  • 1/3 cup pecans finely chopped (see note 3)
  • 3 medium apples peeled, cored, and sliced into 1/8-inch pieces (see note 4)
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoon orange zest
  • 1/2 teaspoon cinnamon
  • 1 cup butter melted (2 sticks)
  • 1 egg gently beaten with one tablespoon of water

For the glaze:

  • 2 tablespoons milk plus more, if needed
  • 2 cups powdered sugar

Instructions 

To make the dough:

  • In a large bowl with a whisk by hand, mix together the flour, salt, and sugar. Add eggs and vegetable oil, and water, and mix until dough is smooth. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.

To make the filling:

  • In a small saucepan over low heat, simmer the golden raisins, dark rum, and apple juice for about 10 minutes. Drain and set aside to cool.
  • In a small skillet over low heat, toast pecans until light golden brown, about 5-7 minutes. Set aside to cool.
  • In a large mixing bowl, toss together the apples, lemon juice, sugar, orange zest, cinnamon, pecans, and raisin mixture.
  • Adjust oven rack to lower-middle position and preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper and add melted butter to sheet.

To assemble the strudel:

  • On the counter, lay a clean kitchen towel down and lightly dust with flour. Divide dough into two pieces. Place one piece of the dough onto the floured towel and using a rolling pin, roll out into a rectangle shape, about ⅛ inch thick.
  • Place half of the apple mixture along the long edge of the dough. using the kitchen towel to assist, roll the dough around the filling tightly. Repeat with the remaining dough and filling.
  • Place both strudels seam-side down onto the prepared baking sheet and lightly brush with egg and water mixture. Place in oven and bake until crust is golden brown, about 25-30 minutes. Allow to cool completely on the baking sheet.

To make the glaze:

  • In a small mixing bowl, whisk together milk and powdered sugar until thick, adding more milk a teaspoon at a time as needed. Drizzle glaze over cooled strudel and allow to harden. Slice and serve.

Recipe Video

Notes

  1. Golden raisins: I know raisins can be polarizing, but they are a classic ingredient in Apple Strudel; especially once soaked in rum or whiskey and apple juice. I highly recommend trying them at least once, and feel free to omit if you’re still not on Team Raisin.
  2. Rum or whiskey: Either of these liquors add a lovely rich and caramel-like flavor. For an alcohol-free option, simply opt for all apple juice (¼ cup).
  3. Pecans: Feel free to use toasted pecans, if desired. To toast nuts for this Apple Strudel recipe, in a medium skillet over medium heat, heat pecans until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from skillet and store in an airtight container for up to 1 week.
  4. Apples: I love the tartness and crisp texture of Granny Smith apples, but any tart apple such as Pink Lady, Jazz, Jonathan, or Braeburn will do.
  5. Yield: This homemade Apple Strudel recipe makes 2 long strudels; enough for about 8 dessert or brunch side dish-size servings.
  6. Storage: Store leftovers covered in the refrigerator for up to 2 days. Reheat in a 300-degree oven for 10 to 15 minutes, until heated through.
  7. Make ahead: If you’d like to get a head start on this homemade Apple Strudel, feel free to toast the pecans up to 7 days in advance. If you’d like to pre-chop your apples, here’s how to keep them fresh: Soak peeled and cut apples in a solution of 2 cups water + ¼ teaspoon salt for 5 minutes, then rinse and store (will prevent oxidation for 5 to 7 days). Or, soak cut apples in lemon-lime soda such as 7UP or Sprite for 10 minutes, drain and store (will prevent oxidation for 2 to 3 days).
  8. Freezer: Wrap, date, and label the unbaked strudels and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 45 to 60 minutes, then bake in a 425-degree oven for 25 to 30 minutes. Glaze as directed in the recipe.
  9. Tools of the trade: Use a woven (not terrycloth) towel to roll the strudel so it doesn’t stick to the dough.

Nutrition

Serving: 1sliceCalories: 336kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 134mgPotassium: 124mgFiber: 2gSugar: 24gVitamin A: 423IUVitamin C: 2mgCalcium: 21mgIron: 1mg
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Comments

  1. For your apple strudel receipe in section how to make the filling Instruction indicates line pan with parchment paper and add butter. My question is do I add. 1 cup of the butter to the pan?
    I see in for the filling instruction says 1 cup of butter. Where does butter go?

    1. Hi Vicky, I haven’t tried this myself but I don’t see why not! You may have to adjust the baking temperature and watch the baking time. Sounds delicious! – Meggan