Apfelstrudel auf einem runden Holzbrett mit viel Puderzucker angerichtet
Apple strudel

This recipe for fruity apple strudel by master baker and Bavaria insider Arnd Erbel from the Franconian town of Dachsbach guarantees a fabulous strudel experience

Recipe for apple strudel

With vanilla sauce, ice cream or whipped cream? It doesn't matter. Master baker Arnd Erbel's fruity apple strudel will make your mouth water even without toppings.

At 'Backstube Erbel' - one of the oldest bakeries in Germany - master baker Arnd prepares baked goods according to tried and tested traditional recipes. Here he reveals to you how he prepares his tasty apple strudel.

Zutaten für einen Apfelstrudel


For the dough:

  • 500 g spelt flour 630
  • 300 ml water
  • 1 egg
  • 50 ml oil
  • 5 g salt

For the filling:

  • 1 kg apples
  • 70 g butter
  • 140 g sugar
  • 210 g breadcrumbs
  • some melted butter, sultanas & cinnamon to taste

Icing sugar to serve


Teigzubereitung für einen Apfelstrudel

Step 1

For the strudel dough, mix the flour, water, oil, salt and egg with a wooden spoon until smooth and chill covered for 1 hour.

Butter, Zucker und Semmelbrösel in einer Pfanne erwärmen und gut vermischen

Step 2

In the meantime, melt the butter in a pan, add the breadcrumbs and sugar and mix everything well. Transfer to a bowl and keep at hand.

Äpfel für den Strudel mit Schale in scheiben schneiden

Step 3

Core the apples (with peel) and cut them into small pieces. Keep the pieces in a bowl to use soon.

Den Apfelstrudelteig auf einem bemehlten Tuch in Form ziehen

Step 4

To pull the strudel dough, spread a large cloth on the work surface, sprinkle generously with flour. The flour should blend properly into the structure of the cloth. Do not knead or fold the dough after it has been chilled! Flatten the floured dough and now, by carefully pulling and stretching it as thinly as possible, gradually shape it into a rectangle.

Äpfel und weitere Zutaten auf der Hälfte der Teigfläche verteilen

Step 5

Dust the stretched dough with cinnamon to taste. Finally, spread the apples over half of the dough surface, sprinkle with sultanas if desired and drizzle with melted butter. Finally, spread the crumbs over the apples.

Mit Hilfe eines bemehlten Tuches, den Strudelteig aufrollen

Step 6

Now fold the dough slightly over the apples on one side and finally carefully roll up the strudel using the cloth.

Den Strudel mit flüssiger Butter oder Milch bestreichen

Step 7

Carefully place the rolled strudel on a baking tray lined with baking paper, coat with melted butter or milk and bake in a preheated oven at 180°C for approx. 40 minutes.

To serve, dust the still warm strudel with icing sugar and cut into pieces.

Bäckermeister Arnd Erbel mit seinem Apfelstrudel


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