Crispy Classic Austrian Apfelstrudel Recipe with Easy Cinnamon-Spiced Apples

Let me tell you, the scent of warm cinnamon and baked apples wafting from my kitchen is enough to make anyone’s mouth water—honestly, it’s like a cozy hug in dessert form. The first time I baked this crispy classic Austrian apfelstrudel, I was instantly hooked. There’s this magical moment when you pull that golden, flaky pastry out of the oven, and the fragrant cinnamon-spiced apples peek through the delicate layers—it’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma would make this dessert on chilly autumn afternoons. I stumbled upon the recipe during a rainy weekend when I wanted to recreate that comforting treat from my childhood. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Honestly, this apfelstrudel is dangerously easy to make and offers pure, nostalgic comfort. It’s perfect for brightening up your Pinterest cookie board, serving as a sweet treat for your kids, or impressing guests at potlucks.

I’ve tested this recipe countless times in the name of research, of course, and it’s become a staple for family gatherings and gifting. If you’re looking for a dessert that feels like a warm hug wrapped in buttery, crispy layers with tender, cinnamon-spiced apples inside, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Having cooked and perfected this Austrian apfelstrudel recipe over many seasons, I can confidently say it’s a winner. Here’s why you’ll want to try it for yourself:

• Quick & Easy: Comes together in under 90 minutes—perfect for busy weeknights or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Any Occasion: Great for cozy dinners, holiday mornings, or casual get-togethers with friends.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike who love that crispy, flaky texture paired with sweet, spiced apples.
• Unbelievably Delicious: The combination of tender cinnamon-spiced apples and buttery, golden pastry is next-level comfort food.

This recipe stands apart because of the delicate balance between a perfectly crisp strudel dough and the cinnamon-spiced apple filling that’s not too sweet but just right to make you close your eyes after the first bite. Plus, the dough is stretched thinly for that authentic Austrian texture—a little technique that makes all the difference. It’s comfort food reimagined with tradition but made simple enough to whip up on a whim.

What Ingredients You Will Need

This apfelstrudel recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and many can be swapped easily if needed.

• For the Dough:
  • All-purpose flour – 2 cups (240g), sifted (I love using King Arthur Flour for consistent results)
  • Warm water – 3/4 cup (180ml)
  • Vegetable oil – 2 tablespoons (adds tenderness)
  • White vinegar – 1 teaspoon (helps with dough elasticity)
  • Salt – 1/2 teaspoon
• For the Cinnamon-Spiced Apple Filling:
  • Tart apples (like Granny Smith) – 4 medium, peeled, cored, and thinly sliced
  • Granulated sugar – 1/3 cup (65g), adjust to taste
  • Ground cinnamon – 1 1/2 teaspoons (the star spice here)
  • Lemon juice – 1 tablespoon (prevents browning and adds brightness)
  • Raisins – 1/4 cup (optional, but I find they add a lovely chewiness)
  • Ground nutmeg – 1/4 teaspoon (just a hint)
  • Unsalted butter – 4 tablespoons (60g), melted (for brushing the dough layers)
  • Breadcrumbs – 1/3 cup (30g), toasted lightly (absorbs excess moisture)
• For Finishing:
  • Powdered sugar – for dusting (optional, but makes it look so inviting!)
  • Vanilla ice cream or whipped cream – for serving (totally recommended!)

If you need a gluten-free option, try swapping the all-purpose flour with a gluten-free blend, though you’ll want to adjust hydration slightly. For a dairy-free twist, use coconut oil instead of butter for brushing. In summer, I sometimes swap in fresh pears or even peaches for a seasonal twist.

Equipment Needed

• Large mixing bowl – essential for making and resting the dough
• Rolling pin – for stretching the dough thinly (a wooden rolling pin works best)
• Clean kitchen towel or parchment paper – to help stretch and roll the dough without sticking
• Baking sheet or roasting pan – to bake the strudel on
• Pastry brush – for buttery layers and brushing the top
• Sharp knife – for peeling and slicing apples
• Cooling rack – to let your strudel rest and stay crisp

If you don’t have a pastry brush, you can use a clean spoon to drizzle melted butter. For rolling the dough, some folks swear by stretching it by hand on a clean tablecloth for that authentic feel—I’ve tried both ways, and rolling pin works fine for home cooks. If you want to keep things budget-friendly, a silicone baking mat can substitute parchment paper perfectly and is reusable.

Preparation Method

1. Make the Dough: In a large bowl, combine 2 cups (240g) of sifted all-purpose flour with 1/2 teaspoon salt. Add 3/4 cup (180ml) warm water, 2 tablespoons vegetable oil, and 1 teaspoon white vinegar. Stir until the mixture starts to come together.
2. Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. It should feel soft but not sticky. If it’s too sticky, sprinkle a bit more flour. Cover with a clean towel and let it rest for at least 30 minutes.
3. Prepare the Apple Filling: While the dough rests, peel, core, and thinly slice 4 medium tart apples. In a bowl, toss the apples with 1/3 cup (65g) granulated sugar, 1 1/2 teaspoons ground cinnamon, 1 tablespoon lemon juice, 1/4 teaspoon ground nutmeg, and 1/4 cup raisins if using. Mix gently so apples are coated but not mushy.
4. Toast the Breadcrumbs: In a dry pan over medium heat, toast 1/3 cup (30g) breadcrumbs until golden and fragrant—about 3-4 minutes. This helps soak up excess apple juices and keeps the strudel from getting soggy. Set aside to cool.
5. Roll Out the Dough: Lightly flour your work surface and rolling pin. Roll the dough out into a rough rectangle, about 12×16 inches (30x40cm). Then, carefully transfer the dough onto a clean kitchen towel or parchment paper and gently stretch it with your hands until paper-thin. This step is key for that signature crispy, flaky texture. Don’t worry if it tears a bit; just patch gently.
6. Assemble the Strudel: Brush the entire surface of the stretched dough with melted butter (about 4 tablespoons/60g). Sprinkle the toasted breadcrumbs evenly over the dough, leaving a 1-inch border on all sides. Spread the cinnamon-spiced apple filling evenly over the breadcrumbs.
7. Roll and Seal: Using the towel/parchment, carefully roll the strudel from the long side, keeping it snug but gentle. Seal the edges by pinching the dough together. Place the rolled strudel seam-side down on a greased or parchment-lined baking sheet.
8. Final Brush and Bake: Brush the top with more melted butter for a deep golden crust. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes or until the strudel is crispy and golden brown.
9. Cool and Serve: Let the strudel cool on a wire rack for at least 15 minutes to set the filling and maintain crispiness. Dust with powdered sugar if desired, slice, and serve warm with vanilla ice cream or whipped cream.

If the dough feels tough to stretch, let it rest a bit longer. Watch the baking time closely—overbaking can dry it out, but underbaking leaves it doughy. The smell of cinnamon and apples baking is your best indicator that it’s nearly done!

Cooking Tips & Techniques

Some tricks I picked up after many attempts:

• Stretching the Dough: Authentic apfelstrudel dough is stretched paper-thin, almost translucent. Don’t rush this step—resting the dough well allows gluten to relax, making it easier to stretch without tearing.
• Breadcrumb Barrier: Toasted breadcrumbs are a genius old-world trick. They soak up apple juices and prevent a soggy bottom. Don’t skip or substitute with anything else.
• Apple Selection: Tart apples like Granny Smith balance the sugar and cinnamon perfectly. If you want it sweeter, add a touch more sugar but be careful not to overpower the spices.
• Butter Brushing: Brush generously with melted butter between layers and on top for that irresistible golden crunch. Don’t skimp here—this is what makes it crispy and flaky.
• Watch the Oven: Every oven is different. Start checking 5 minutes before the end of baking time. The strudel should be golden and crackly, not pale or doughy.

Once, I overfilled the strudel and it burst open in the oven—lesson learned! Keep your filling modest and evenly spread. Also, multitasking helps—while the dough rests, prep your apples and toast breadcrumbs to save time.

Variations & Adaptations

Here are some ways to make this apfelstrudel your own:

• Gluten-Free: Swap all-purpose flour with a gluten-free blend (I recommend one with xanthan gum). Dough texture changes but still tasty.
• Vegan Version: Use coconut oil or vegan butter for brushing, and swap honey or sugar with maple syrup if you want natural sweeteners.
• Fruit Variations: Try pears or a mix of apples and dried cherries for a seasonal twist. In summer, fresh peaches with a pinch of ginger work wonders.
• Nutty Twist: Add toasted walnuts or almonds to the filling for crunch and depth.
• Less Sweet: Reduce sugar or swap with stevia to make it lighter on sweetness without compromising flavor.

Personally, I once added a splash of rum to the apple filling—it gave a lovely warmth and complexity that wowed guests without overpowering the classic flavor.

Serving & Storage Suggestions

Serve your apfelstrudel warm or at room temperature—warmth really brings out the spices and makes the pastry irresistible. A scoop of vanilla ice cream or a dollop of whipped cream alongside is a classic pairing that feels indulgent but oh-so-right.

This strudel pairs beautifully with a cup of strong coffee or spiced tea for a perfect afternoon treat. For a special brunch, serve with a light dusting of powdered sugar and a side of fresh berries.

To store, wrap cooled strudel tightly in plastic wrap and keep refrigerated for up to 3 days. For longer storage, freeze the whole strudel or individual slices wrapped airtight for up to 2 months. Reheat in a 350°F (175°C) oven for about 10-15 minutes to regain crispiness—microwaving tends to make it soggy, so avoid that.

Flavors actually deepen a bit after a day, so sometimes I make it a day ahead to let the spices mingle. Just reheat gently to enjoy that fresh-baked crisp.

Nutritional Information & Benefits

This classic Austrian apfelstrudel offers a comforting balance of carbs, fiber, and a touch of healthy fats. One generous slice (about 1/8 of the strudel) contains roughly:

Nutrient	Amount
Calories	320 kcal
Carbohydrates	50g
Fat	9g
Protein	3g
Fiber	4g

The apples add natural sweetness and fiber, while cinnamon offers antioxidant benefits and supports blood sugar regulation. Using unsalted butter gives you control over sodium levels. This recipe is gluten-containing by default but can be modified for gluten-free needs. It’s a treat that feels indulgent but still includes wholesome ingredients.

Conclusion

There you have it—your go-to recipe for crispy classic Austrian apfelstrudel with cinnamon-spiced apples that’s as satisfying to make as it is to eat. This recipe stands out because it’s approachable, packed with flavor, and brings a little slice of tradition right into your kitchen. Whether you’re making it for a special occasion or just to brighten up a chilly afternoon, it’s sure to be a crowd-pleaser.

Feel free to tweak the spices, swap ingredients to fit your diet, or experiment with fillings—this recipe is a great canvas for your creativity. I love it because it’s a connection to my roots and a delicious way to share that warmth with others.

If you try this recipe, please let me know how it turns out in the comments or share your own variations. Trust me, once you’ve tasted that crisp, buttery crust and warmly spiced apples, you’ll want to make this apfelstrudel again and again. Happy baking!

FAQs About Crispy Classic Austrian Apfelstrudel

How thin should I roll the apfelstrudel dough?

Stretch the dough until it’s almost paper-thin and translucent, about 12×16 inches (30x40cm). The thinner, the crispier the crust—but gentle stretches prevent tears.

Can I prepare the apple filling ahead of time?

Yes, you can prepare the filling a few hours in advance and keep it refrigerated. Just toss the apples with lemon juice to prevent browning and cover tightly.

What’s the best way to store leftover apfelstrudel?

Wrap cooled strudel in plastic wrap and refrigerate for up to 3 days, or freeze for up to 2 months. Reheat in the oven to keep it crisp.

Can I use frozen apples for the filling?

Fresh apples are best for texture, but if using frozen, thaw and drain excess liquid well before mixing with spices to avoid sogginess.

Is it possible to make apfelstrudel vegan?

Absolutely! Replace butter with melted coconut oil or vegan margarine and use plant-based milk if needed. The dough and filling stay just as delicious.

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