The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.

Apfelstrudel (Apple strudel)


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Baked in milk.

Bavarian Apple Strudel with vanilla sauce

Ingredients for 6-8 portions:

For the dough:

  • 250g flour (8.8oz) + flour for rolling out dough
  • 1 egg
  • 3 T vegetable oil
  • Pinch of salt

For the filling:

  • 100g (3.5oz) raisins (soaked in water)
  • 1.5 kg (3.3 lbs) firm, tart apples (e.g. Boskoop or another tart, cooking apple)
  • 1 untreated lemon (3-4 T juice + zest)
  • 70g (2.5oz)  sugar
  • 1 tsp ground cinnamon
  • 200g (7oz) sour cream

Other ingredients:

  • 50g (1.75oz) butter
  • about 100ml (3.5oz) milk (max. 1/8 liter)
  • powdered sugar for decorating

Preparation time: about 2 hours

With 8 portions, per portion: 400 calories

Bavarian strudel is made in a roasting pan and basted with milk or cream, as opposed to Viennese strudel, which is baked on a baking sheet.

Warm strudel, which can also be eaten as a sweet main course, goes especially well with a good vanilla sauce (see recipe at bottom of page).  Cool, the strudel goes well with an afternoon coffee.

Cheese strudel is the second most popular Strudel specialty of Bavaria. A filling of whipped butter, egg yolk, sugar, sour cream, and of course naturally rich curd cheese (aka Quark) in a thin wrapping of dough.  Some juicy grapes are an absolute necessity in this too.


  1. For the dough, heap 250g (8.8oz) flour on a work surface, make an indentation in the middle of the heap.  Put the egg, 2 T of the oil, and a pinch of salt in the indentation.  Mix the ingredients from the outside in and knead until dough is smooth.  While kneading, little by little, dribble about 100 ml (3.5oz) lukewarm water onto the dough.
  2. For a few minutes, firmly knead dough, until the it is elastic.  With a large knife, cut the dough in half.  If there are wavy lines visible in the dough, it has the right consistency.  Form the dough into a ball, brush it with oil and place it in under a warmed bowl for about 30 minutes to rise.
  3. For the filling, quarter, core, and peel the apples.  Slice the quarters into fine slices and place in a bowl.  Zest the lemon, squeeze out the juice, and add the zest and juice to the apples.  Sprinkle the cinnamon and sugar over the apples and stir until well-distributed.
  4. Sprinkle a large kitchen towel with flour.  Place the ball of dough in the middle and roll out with a floured rolling pin.  Now, place the back of your hands under the edges of the dough and carefully stretch it in all directions until it is paper thin, take care not to tear a hole in the dough.
  5. Preheat the oven to 200°C (400°F).  Butter a roasting pan (or baking dish) with half the butter.  Drain the raisins and mix in to the apples.  Thinly coat the dough with sour cream, leaving the edges free.  Spread the apple mixture over the sour cream, then fold the edges over the mixture.
  6. Lift one of the long edges of the kitchen towel and boldly roll the strudel.  With the help of the towel, place the strudel in a U-form into the roasting pan.  Melt the rest of the butter and brush the strudel with it.  Boil 100ml (3.3oz) milk and pour over strudel.
  7. Bake the strudel in the middle of the oven for about 1 hour.  Baste with milk out of the pan often.  If the milk is fully absorbed during the cooking, add more.  Sprinkle the finished strudel with powdered sugar and serve.

Until I make this, here’s some photos I found to give you an idea how the steps should look.

Vanillesauce (Vanilla sauce)

  • 1/2 l milk
  • 1 vanilla bean
  • 2 eggs, separated
  • 4 T sugar
  • 2 T cornflour
  1. Put the cold milk in a pan.  Split open the vanilla bean with a knife, scrape out the seeds and add the seeds and the bean to the milk. Slowly and carefully bring to a boil, shortly before boiling point, remove the pan from the stove and allow the vanilla bean to steep.
  2. Warm the 2 egg yolks in a water bath with the sugar and cornmeal and beat till lightened in  color and creamy. Remove the vanilla bean from the milk.  Very slowly stir the milk into the egg yolk mixture, until an airy foam forms.  Remove the bowl from the warm water and place in cold water and stir while it cools.  In another bowl, whip the egg whites until stiff peaks form and gently fold into the vanilla sauce.

The vanilla sauce can be served warm, without cooling, omitting the addition of the whipped egg whites — or it can be prepared as above the day before and kept cold until serving.

Read more about the recipe on the Real German Cuisine Challenge: Apple Strudel post. Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!


  • TheOtherKatieinBerlin

    Hi. I was just wondering about the flour you used. I didn’t think the regular flour would rise. I am a novice baker, so I am a bit confused by this. Could you clear up my confusion? :-)

  • Christina Geyer

    Hi Katie, I see you found the answer in the post. Just thought I’d stick the answer here in case someone else was wondering.

    I used flour type 405 and the dough doesn’t rise :)

  • ELA

    I was in Berlin and fell in love with Apfelsrudel. It’s sooo much better than apple pie. Thanks for the recipe! I will definitely try it out!

  • cm wilson

    oh, thank you. My mother made this kind and I have been searching for it for years. The smell and the taste is like no other strudel ever. She was very proud to be from Bavaria, as are her daugheters. I am going to make it this weekend. BTW your photo link isn’t working.

  • christy gerhardt

    something close to this recipe has been a german christmas tradition in my family for generations. we referred to it as rom strudel. my great grandmother, petrinella, was a trained chef for their family hotel in bavaria. she emigrated to america after a family scandal…lol. it was said she used creme fraiche, and not finding it in america, she substituted sour cream. also, she omitted the raisins. i am teaching my daughter how to make it now. we were not supposed to use a rolling pin at all, stretching it into a rectangle with back of hands only until you could read a newspaper through it, no holes. once you master the technique, anything else seems like a piece of cake ;o)