Bayerischer Apfelstrudel
Bavarian Apfelstrudel wraps tart apples, raisins, cinnamon, and buttered breadcrumbs in a homemade dough stretched paper-thin over a cloth.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Knead flour, salt, egg, water, and oil into a smooth elastic dough; oil lightly and rest covered for 1 hour.
- 2
Brown breadcrumbs in 2 tbsp butter and cool; toss apples with raisins, sugar, cinnamon, and lemon.
- 3
Roll the dough on a floured cloth, then stretch it with the backs of your hands until nearly transparent.
- 4
Trim thick edges, brush with butter, scatter breadcrumbs, and arrange the apple filling along one side.
- 5
Use the cloth to roll the strudel, transfer seam-side down, and brush with butter.
- 6
Bake at 375°F/190°C until crisp and golden, brushing once more with butter; dust with sugar.
Cook notes
Tips
Homemade stretched dough, not layered phyllo, defines Strudel technique.
Breadcrumbs absorb apple juice and keep the pastry crisp.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container to maintain freshness for up to 2 days at room temperature.
- For longer storage, refrigerate and consume within a week.
- Freezing is an option; wrap the strudel tightly to prevent freezer burn.
What to Serve With
- Vanilla sauce
- Whipped cream
- Coffee
Common Mistakes
- Homemade stretched dough, not layered phyllo, defines Strudel technique.
- Breadcrumbs absorb apple juice and keep the pastry crisp.
Recipe FAQ
What defines Bayerischer Apfelstrudel?
Bavarian Apfelstrudel wraps tart apples, raisins, cinnamon, and buttered breadcrumbs in a homemade dough stretched paper-thin over a cloth.
What should I avoid when making Bayerischer Apfelstrudel?
Homemade stretched dough, not layered phyllo, defines Strudel technique.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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