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Apple Strudel Recipe With Strudel Dough Or Puff Pastry

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

I will show you my apple strudel recipe in this post.

The following lines will show you how to prepare the strudel step by step.

You will get lots of tips and ideas for the strudel variants with strudel pastry or puff pastry.

You will find answers to the most frequently asked questions about the strudel kitchen.

At the bottom of the page I have added a cooking video as a guide for your kitchen.

I wish you good luck!

1. Recipe Apple Strudel

Now you are well prepared, below you will find the instructions for your bakery.

I wish you good luck!

Apple Strudel

Baked, photographed and written down by chef Thomas Sixt.

Servings 6
Calories 508
Total Time 55 Min.
Preparation Time 40 Min.
Cook Time 15 Min.

Simple instructions for baking strudel in variants.

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4.98 from 1418 ratings

apple strudel recipe image
Apple strudel recipe image © Thomas Sixt


Strudel dough to make yourself

250 g flour
100 ml Water (lukewarm)
1 tbsp Sunflower oil
2 Pinches primal salt


150 g butter (for painting, inside and outside)

with ready-made strudel

1 Pack strudel dough sheets

with puff pastry

1 Piece puff pastry


250-300 g apples
5 tbsp almonds slivers
5 tbsp roasted breadcrumbs
2 tbsp brown can sugar


150 g fresh strawberries
vanilla pudding


Dough 1

to sift flour
flour on sieve. Sieved flour makes the preparation more successful!

Prepare the strudel dough

Sift the flour into a mixing bowl and add all the ingredients for the strudel dough except for the butter.

Knead the strudel dough
Knead the strudel dough, use the dough hooks from the mixer.

Knead dough

Using the dough hooks on the mixer, knead for 8-10 minutes to form a smooth, elastic dough.

strudel dough ball
Dough processed and formed into a ball.

Rest dough

Form the dough into a ball and brush with the butter.

Cut a cross with a sharp knife and wrap the dough in cling film and let it rest for 2 hours at room temperature.

Roll out the dough on a floured, large cloth, then reach under the dough with the backs of your hands and stretch out thinly.

Bought dough

Strudel dough
Good quality strudel dough can be bought. An alternative is filo pastry or puff pastry.

Tip ready-made dough

You can also use puff pastry or ready-made strudel pastry.

-> Important: Please only unwrap the dough when you are about to wrap the strudel.

Ready-made dough dries very quickly and then becomes brittle.


apple halved
Apples halved and quartered on the cutting board. Now cut out the core.

Prepare apples

Wash the apples, peel, cut into quarters and cut out the core.

-> You could also use organic apples with their skins.

cut an apple
Cut peeled apple pieces. © Thomas Sixt food photographer

Cut apples

Cut apple pieces into fine slices.

-> Tip: Thinly sliced or sliced apples cook faster and more evenly.

Roasted almonds
Freshly roasted flaked almonds photographed in a bowl.

Prepare filling

Put the apple slices in a bowl, mix with the flaked almonds, breadcrumbs and sugar.

filling dough 1

wrap the strudel pastry, dough only on the outside and crispy.
Wrap apple strudel Strudel pastry roll description image.

Apple strudel strudel dough

Spread the strudel dough out on a cloth, brush with melted butter and sprinkle with sugar.

Place the filling according to taste (see the article on the variants and doughs), generously leaving out the edges of the dough.

Roll up the strudel with the help of the cloth and place seam-side down on the baking tray lined with parchment paper.

Brush the strudel generously with melted butter.

–> Place the strudel made of strudel dough in the preheated oven at 210°C.

–> Insertion in the middle of the oven!

–> Immediately reduce the oven temperature to 190-200°C for the strudel dough variant.

–> Depending on the thickness of the strudel, the baking time for the strudel is 18 minutes for a strudel with a diameter of approx. 5 – 7 cm and up to 40 minutes for a strudel with a diameter of 8 – 12 cm.

filling dough 2

wrap puff pastry strudel with apple or other filling correctly.
Wrapping apple strudel in puff pastry sketch

Apple strudel puff pastry

Spread out the puff pastry and brush thinly with butter. Rough up the ends of the dough for the seam with a fork.

–> Put the filling on and wrap it up. Fold the sides down towards the seam of the dough and place on a baking sheet lined with parchment paper. Spread with butter.

–> Place the puff pastry apple strudel in the oven preheated to 220°C.

–> Insertion in the middle of the oven!

–> Initially maintain the temperature for approx. 15 minutes, then reduce it to 200°C.

–> Depending on the thickness of the strudel, the baking time for the strudel is 25 minutes for a strudel with a diameter of approx. 5 – 7 cm and up to 40 minutes for a strudel with a diameter of 8 – 12 cm.

Prepare decoration

Strawberries while mixing.
Mix the strawberries quickly and quickly with the hand blender.

Prepare berries

Blend frozen or fresh berries in a blender jug.

You can use strawberries, blueberries or raspberries.

Mixed strawberries in a colander
The mixed strawberry sauce in a colander.

Berries pass

Strain the berries and use as a fruit sauce.

Apple strudel recipe image
Apple strudel recipe image © Thomas Sixt

Serve strudel

Take the baked strudel out of the oven and let it cool down lukewarm for a while.

–> Carefully cut open the strudel with an electric knife or a bread knife.

–> Whip the cream and refine with vanilla pudding

–> Arrange the sauce on the plate

–> Place the fruit sauce dab in the whipped cream and decorate with a skewer.

–> Place the strudel on the plate next to the whipped cream.

–> Sprinkle the plate and strudel with powdered sugar.

–> Decorate with pistachio slivers or flaked almonds.



2. Calories and Nutritional Values

3. Apple Strudel With Puff Pastry

The strudel with puff pastry is very easy to make.

You can find ready-made puff pastry in the refrigerated section or buy frozen puff pastry.

Tip: The ready-made puff pastry is even used in star restaurants and is rarely made at home.

Ingredients tip from chef Thomas Sixt

Personally, I prefer the puff pastry from the refrigerated section, you can process the rolls directly.

This is faster, frozen dough always has to be thawed first.

Cut an apple.
Prepare and cut the apple for the strudel. You can use peeled or unpeeled apples for the strudel.

3.1 Puff Pastry Baking Tips

Puff pastry requires a high temperature when baking. Preheat the oven at approx. 220 °C!

Only when this high temperature has been reached should the puff pastry strudel or puff pastry in general go into the oven.

Baking puff pastry: The high temperature is needed so that the fat does not separate from the dough.

Preparation tip from chef Thomas Sixt

The puff pastry gets its flaky quality from the layers of fat in the dough, which are produced during the puff pastry production by the so-called torturing.

A cold butter sheet is wrapped in a flour dough, then folded several times and rolled out accordingly.

This creates a dough with flour and a layer of fat that develops the well-known flaky layers when baked correctly.

3.2 Puff Pastry Baking Time

The strudel with puff pastry has a baking time of about 15-20 minutes.

The dough is only on the outside because wrapping the dough makes no sense.

The wrapped puff pastry would only get very doughy on the inside and not crispy.

3.3 Puff Pastry Only On the Outside!

With my puff pastry strudel, the dough is only on the outside.

It is important that the dough seam from the strudel is at the end under the strudel on the baking sheet.

The weight of the strudel keeps it in shape. I’ll illustrate it graphically here:

wrap puff pastry strudel with apple or other filling correctly.
Wrapping apple strudel in puff pastry sketch

4. Apple Strudel with Strudel Dough

I also like to use the ready-made strudel dough here, which is practical and cuts the preparation time by more than half.

Nevertheless, I present a strudel dough recipe in the recipe.

There are two variants of “wrapping” when using strudel dough.

4.1 Strudel Dough Only On the Outside, Several Layers, Becomes Crispy and Fluffy

Brush the laid out, whole strudel dough with melted butter, then sprinkle with sugar.

Put the stuffing in a sausage and then wrap it up completely.

The dough will puff up nicely as it bakes because the butter and sugar separate the dough just as nicely.

Here the sketch:

wrap the strudel pastry, dough only on the outside and crispy.
Wrap apple strudel Strudel pastry roll description image.

4.2 Strudel Dough Inside and Out, Classic Like Grandma Used to Make, Doughy On the Inside

Spread the lined dough with butter, sprinkle with sugar, then spread the strudel filling over the entire surface of the dough (without edges).

Roll up the strudel, the strudel seam should be on the bottom again so that the strudel holds.

Now the dough is inside and out, that’s the typical grandma strudel.

This variant has pieces of dough inside, which not everyone likes, but very often this is the classic way of preparing strudel, including strudel with apple.

Here the graphic:

Wrap the strudel inside and out.
Like grandma: strudel dough inside and outside

4.3 Baking Time Strudel With Strudel Dough

The baking time depends on the thickness of the strudel and which type of wrapping you choose.

The baking time in the oven is between 20 and 40 minutes, I always start at 210 °C preheated and reduce to about 185 °C hot air after inserting the strudel.

5. Apple Strudel Filling, What To Consider

Apples contain a relatively large amount of water, so in addition to the fruit, you always need some roasted breadcrumbs and almonds for the filling.

The almonds are for the taste, the crumbs for the taste on the one hand and for binding liquid on the other.

Grated almonds or toasted breadcrumbs bind the stuffing!

Tip for the strudel filling from chef Thomas Sixt

In addition, you cut the apples finely so that the filling binds well with the breadcrumbs.

Roasted flaked almonds or almond sticks are the ideal addition to the strudel filling.
Roasted almond flakes

6. Breadcrumbs To Bind the Strudel Filling

For the crumbs, please roast fine baker’s breadcrumbs in a pan without fat, then refine with sugar and lightly caramelize.

I like to add some vanilla sugar to the crumbs, it gives a fine aroma!

Ingredients tip from chef Thomas Sixt

After cooling, you can add the roasted crumbs to the strudel filling.

Please be careful when roasting the crumbs in the pan!

In the beginning nothing happens for a long time, but then it happens very quickly.

Please “stir” the crumbs well so that they brown evenly and do not burn.


The strudel always tolerates a little more breadcrumbs, the mass then binds better.

Toasted breadcrumbs
Pan-toasted breadcrumbs with sugar are added to the strudel filling as a binding agent.

7. What Goes Well With Apple Strudel

Here are some ideas for serving…

Apple strudel recipe image
Apple strudel recipe image © Thomas Sixt

8. More Strudel Recipes

9. More Baking Ideas

Comments, Cooking Questions and Answers

4.98 from 1418 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Hello Thomas, I NEVER dared to try apple strudel. I found your recipe, tried it and… it worked right away. Yeah! I saw that you also have a recipe for strawberry strudel . What other fruits can I use? Could I also build a chocolate version?? So, I'll leave you alone with the questions and eagerly await your answer 🙂 Kind regards, Zora


    • Hello Zora, I like to stick to the classic 🙂 With chocolate… then rather bake the brownie ! What I still miss is the typical curd cheese strudel or quark strudel. Ms. Sixt doesn't like raisins, only goji berries remain as a "insert". To answer your cooking question: Try pear and now at Christmas time the combination with gingerbread in a strudel is a nice thing! Kind regards and good luck! Thomas


  • Hi Thomas, I lost my cookbook the last time I moved and was desperately looking for a good baking recipe for the strudel. I found what you were looking for and baked the strudel in the strudel dough variant. It turned out really delicious. Especially the tip to sprinkle the sugar between the layers of dough is a great thing. The dough flakes beautifully and the crunch is noticeable when eating. For the filling, I sliced the apple pieces extra thin. This will help the ingredients combine better and the strudel filling will bake evenly. I am completely satisfied and leave you a 5 star rating. Great! Thanks!


    • Hello Madlen, when I read your message I would like to come by for a strudel dinner. Thank you for your detailed and very positive feedback. Good luck and success in your bakery! Kind regards Thomas


  • Hello Thomas, these instructions are really perfect, finally someone explains to me the difference between using strudel pastry and puff pastry. I also think the tips for the filling are great and now the strudel is ready in the kitchen as a dessert. Thanks for the effort, I'll be checking in on you more often now. Greetings Bert


    • Hello Bert, enjoy it! Continued success Greetings Thomas Sixt