German Apple Strudel Recipe With Raisins and Cinnamon

This German apple strudel recipe with raisins and cinnamon brings a classic bakery treat right into your home kitchen. Sweet apples, warm cinnamon, and plump raisins wrapped in golden puff pastry make every bite cozy and delicious.

You do not need to make dough from scratch. Store-bought puff pastry keeps things simple and beginner-friendly. The filling comes together in one bowl, and the oven does the rest.

In under an hour, you get a warm, flaky strudel with a rich spiced apple center. It is perfect for holidays, Sunday desserts, or a simple family treat. Let’s bake it together.

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the sliced apples, sugar, cinnamon, nutmeg, and salt. Stir well.
3. Add the raisins and nuts if using. Mix until everything is coated.
4. Toast the breadcrumbs in a dry pan over medium heat for 2 minutes until light golden. Set aside.
5. Lay the puff pastry flat on the parchment paper. Sprinkle the toasted breadcrumbs over the pastry, leaving a 1-inch border.
6. Spoon the apple and raisin filling along one long side of the pastry. Do not overfill.
7. Roll the pastry over the filling from the filled side. Tuck in the ends and press the seams with a fork.
8. Brush the top with melted butter, then brush with beaten egg for a glossy finish.
9. Cut 3 to 4 small slits on top to let steam escape.
10. Bake for 30 to 35 minutes until the pastry is puffy and golden brown.
11. Cool for 10 minutes. Dust with powdered sugar and serve warm.

Tips for the Best Apple Strudel

• Soak the raisins first. Place them in warm water for 10 minutes and drain. This keeps them soft and juicy.
• Use tart apples. Granny Smith or Braeburn balance the sweetness of the raisins and sugar.
• Toast the breadcrumbs. This step keeps the bottom of the strudel crisp, not soggy.
• Do not overfill. Too much filling makes the pastry burst open.
• Seal the edges well. Press firmly with a fork so the filling stays inside.

Troubleshooting

• Soggy bottom? Add extra breadcrumbs and bake on the lower rack for 5 more minutes.
• Raisins too hard? Soak them in warm water or apple juice before mixing.
• Pastry not golden? Brush with egg wash and check your oven temperature with a thermometer.

Variations

• Raisin and walnut strudel: Add 1/2 cup chopped walnuts for extra crunch.
• Caramel apple strudel: Drizzle 2 tablespoons caramel sauce over the filling before rolling.
• Cranberry cinnamon strudel: Swap half the raisins for dried cranberries.
• Pear and raisin strudel: Use pears instead of apples and keep the cinnamon the same.
• Vegan strudel: Use dairy-free puff pastry and brush with plant-based milk instead of egg.

Storage and Reheating

To store: Keep leftovers in an airtight container in the fridge for up to 3 days. At room temperature, it stays fresh for 1 day.

To reheat: Warm in a 350°F (175°C) oven for 8 to 10 minutes. This keeps the pastry crisp. Skip the microwave, as it makes the pastry soft.

To freeze: Wrap the baked strudel tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen at 350°F (175°C) for 20 to 25 minutes.

FAQ

Do I need to soak raisins for apple strudel?

Soaking is optional but helpful. Placing raisins in warm water for 10 minutes makes them soft and juicy. If you skip this step, they may be a bit chewy after baking.

Can I use store-bought puff pastry for this recipe?

Yes. Store-bought puff pastry is perfect for this recipe. It saves time and gives a flaky, buttery crust. Just thaw it properly before rolling.

What apples work best with raisins and cinnamon?

Firm, tart apples work best. Try Granny Smith, Braeburn, Honeycrisp, or Golden Delicious. They hold their shape and balance the sweetness of the raisins.

How do I keep the strudel from getting soggy?

Sprinkle toasted breadcrumbs on the pastry before adding the filling. This soaks up apple juices and keeps the bottom crisp. Also, do not overfill.

How should I serve German apple strudel?

Serve it warm or at room temperature. Top with powdered sugar, whipped cream, vanilla ice cream, or vanilla sauce. It pairs well with coffee or tea.