➡️ For those who don’t know, the strudel is a kind of pie with several dough sheets and various fillings, usually sweet, but also savory. This traditional cake has Austrian origins and is therefore called Wiener strudel.
➡️ Because it’s extremely delicious, the strudel has become famous outside the borders of the country of origin and today it’s prepared in many other countries such as Germany, Hungary, and all that were part of the former Habsburg Empire. Furthermore, the strudel is now widely known worldwide and especially in the US and Canada, countries with large numbers of immigrants from the Old Continent.
➡️ Among the many Wiener strudel types, the most popular are apple strudel, pumpkin strudel, cherry strudel, and sweet cow cheese strudel. However, other types of strudel are more and more appreciated nowadays, such as apricot strudel, plum strudel, and pear strudel, some in combination with chocolate or caramel.
➡️ Some fruit strudel recipes include raisins, but using this ingredient is optional. However, I like strudel with raisins, so I recommend using them when baking this German apple strudel recipe.
➡️ For my German apple strudel recipe, the pastry sheets can be bought from the store. They can be prepared at home as well, but the process is quite complicated, requires pretty much effort, and takes a lot of time. Apart from that, there is practically no quality difference between the commercial sheets and those made at home, and therefore it’s not worth the effort to prepare them.
➡️ This type of German apple strudel recipe can be made with both phyllo dough and puff pastry dough. On this page, I share the German apple strudel recipe with phyllo dough, which is also known as filo dough.
➡️ The German apple strudel recipe is identical to the Austrian version. Whatever you call it, this apple strudel is particularly tasty. So, I recommend you prepare it as soon as possible!
