Flaky Apple Strudel with Apricots
This original and flaky Apple Strudel recipe with Apricots is packed with apples, ground almonds, and dried apricots. Flavors of honey, vanilla and cinnamon make this the perfect companion to coffee or tea for breakfast or an afternoon treat. The dough is based on the original Austrian version, which is similar to a filo dough, rather than a puff pastry.
Apfelstrudel: Where is the Apple Strudel from?
Apfelstrudel, or Apple Strudel, originates in Vienna, Austria. This swirly pastry, or a variation of it, is still widely eaten in Germany and some of the former Austro-Hungarian Empire countries. In fact, 'strudel' comes from the old German word for 'swirl' or 'whirlpool'.
Unlike the puff pastry toaster version I ate as a kid growing up in the US, the original Austrian version, as my German husband ate growing up, is made with a very thin filo (phyllo)-type dough. You may (or may not be) surprised that it's related to Baklava from the Ottoman Empire, which came to Austria from Turkish cuisine, via Hungary.
Apple Strudel Pastry and Filling
The Pastry
The Apple Strudel pastry is similar to a filo/phyllo pastry. It's a simple, elastic, unleavened dough that is eventually stretched long and wide into a sheet that you can read through.
The filling is often placed in one log along an edge of the dough, and the dough is rolled over and over, creating those lovely layers. Others may spread the filling all over the dough instead (like a cinnamon roll) so that there's alternating layers of apples and pastry. You can also do a hybrid of both, covering about 3/4 of the dough sheet, which is considered the original Viennese way to do it.
The Filling
Traditional Apple Strudel filling is jam-packed with apples. Apples are indeed the star - so this version is lighter and less sweet than the puff-pastry version. To add some "caramel" notes, I use brown sugar and honey instead of just white sugar, complemented with cinnamon and vanilla. I also added some nuttiness with toasted ground almonds instead of breadcrumbs, which is more traditional - but you can still use those (even toasted).
Usually, one would add raisins for the dried fruit - which is absolutely delicious. I love using dried apricots as well, so have fun experimenting with both!
How to Serve and Eat Apple Strudel
We cover our Apfelstrudel with powdered sugar and serve with whipped cream, ice cream or a pouring custard - but you can serve it with whatever you like! It's lovely with coffee or tea.
Ingredients for Apple Strudel
The ingredients are pretty simple - you might have all of them already, especially if you already have apples!
The Dough:
- Flour
- Cold Water
- Oil
- Sugar
- Salt
The Filling:
- Apples (sour variety is best due to less moisture content)
- Lemon
- Brown Sugar
- Dried Apricots or Raisins
- Melted Butter
- Ground Almonds or Breadcrumbs
- Honey
- Vanilla
- Cinnamon
How to Make Apple Strudel
- Mix the dough ingredients and knead until smooth. Allow it to rest for about 2 hours.
- Optional but recommended: toast the ground almonds (or breadcrumbs) until fragrant. Set aside to cool.
- Mix all of the filling ingredients together.
- Roll out and stretch your dough into a big rectangular sheet. Having a big cloth or smooth towel underneath will help with rolling.
- Brush melted butter over the top and lay the filling on 3/4 of the dough. Roll the dough. Brush with more butter. Bake!
This original and flaky Apple Strudel recipe with Apricots is packed with apples, ground almonds, and dried apricots. Flavors of honey, vanilla and cinnamon make this the perfect breakfast, snack or dessert. The dough is based on the original Austrian version, which is similar to a filo dough, rather than a puff pastry.
The original version would use raisins instead of dried apricots, and breadcrumbs instead of ground almonds. Feel free to experiment!
Note: Don't fuss too much! Make whatever size you can for the pan you have. Have fun working with the dough!
- 150 g All-Purpose Flour
- 75 ml Cold Water
- 20 ml Neutral Oil (e.g. Sunflower)
- 5 g Sugar
- 2 g Salt
- 500 g Apples (see note) (cored, cut into eighths, and sliced into thin slices (see video above))
- Squeeze Lemon
- 50 g Brown Sugar
- 50 g Dried Apricots (Chopped (or raisins))
- 50 g Melted Butter (optional, will add some moisture but also richness)
- 50 g Ground Almonds (or Breadcrumbs)
- 10 g Honey
- 5 g Vanilla
- 3 g Cinnamon
- Melted Butter (For brushing dough)
- Mix all of the Dough ingredients together in a bowl.
You can also use a stand mixer, but it is not a lot of dough, so some larger mixers may struggle kneading it fully.
- Knead the dough on a surface (or in a stand mixer) until smooth.
- Cover and rest for an hour and a half to two hours (90-180 minutes).
This will allow the dough to relax and become extremely elastic.
- Optional: Toast the ground almonds or breadcrumbs in a pan until fragrant/slightly toasted. This will add more flavor. Allow to cool slightly.
- Mix all of the filling ingredients in a large bowl.
- Preheat your oven to 375 Fahrenheit / 190 Celsius. Line a large baking sheet with parchment.
The length of your baking sheet will determine the maximum width of your stretched dough. I used an 11 x 17 in (28 x 43 cm) baking sheet.
- Begin by rolling out your dough into a large rectangle on a smooth surface.
If the dough sticks, use the slightest dusting of flour on your pin/surface.
- If possible, move your dough onto a clean, large cloth like a baking cloth, kitchen towel, blanket or table cloth.
Using a cloth will keep the dough from sticking and also help you roll it out later. See video above.
- Using your hands, stretch your dough into a large rectangular sheet. It will be extremely elastic and easy to do. It should be thin enough where you can almost see through it.
Remember: the width of the rectangle should not exceed the length of your baking sheet. In my case, I used an 11 x 17 in (28 x 43 cm) baking sheet, so the width (short side) of my rectangle was a little less than 17 in/43 cm.
- Brush the surface of the dough with melted butter. Spread the filling to cover most of the dough, leaving the furthest short side 1/4 bare. See video.
The remaining 1/4 bare side will be where you end the roll.
- Fold the long sides in a little, so the filling doesn't fall out. Then begin rolling the pastry from the covered short side, ending at the bare short side creating a log. Use the cloth to help you. See video.
- Lift the log onto the prepared baking sheet. Brush with melted butter.
Tip: Mix a little honey or sugar into the butter to add a hint of sweetness to the outer layer, and to aid in browning.
- Bake for 25-35 minutes, until the outside is golden brown. If the filling leaks out a little, don't worry!
The apples will still have a nice bite to them.
- Allow to cool, top with powdered sugar and slice. Serve with whipped cream, pouring custard (vanilla sauce) or vanilla ice cream!
- Reheat in an oven at 300 Fahrenheit / 150 Celsius for 5-7 minutes to warm and crisp the exterior layer.
An Air Fryer is great for this! (Mine takes about 3-5 minutes at 250 F/120 C)
Apples: Use sour apples, such as Pink Lady, Lucy Glo or Granny Smith. These contain less moisture and will allow your dough to stay more intact and be more crispy.
Ground Almonds: For added flavor and nuttiness, try toasting your ground almonds until fragrant. You can also use the more traditional breadcrumbs, which will help absorb some of the moisture in the filling.
Dried Apricots: I love the flavor of dried apricots, but I also love raisins - which is also more traditional. Feel free to use either.
Storing Leftovers
It's best to slice as you eat, rather than slice the whole log at once. Store leftovers in an airtight container and refrigerate for up to 3 days.
Reheat in an oven at 300 Fahrenheit / 150 Celsius for 5-7 minutes to warm and crisp the exterior layer. An Air Fryer is great for this! (Mine takes about 3-5 minutes at 250 F/120 C)
Hi, I’m Rena! I’m a thirty-something foodie and house-spouse living in Texas. I love sharing and developing recipes from my mixed-race family, world travels and insatiable need to try new things.
I enjoy a mix of culinary traditionalism and innovation to honor history and create my own.
Thank you for supporting me and my blog! <3