Apple strudel (Apfelstrudel) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 141) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lightly sweetened whipped cream (Schlagsahne)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Jhein12 on May 07, 2026

    It wasn't as difficult to make as I expected. It turned out so nice.

  • darcie_b on January 05, 2017

    The dough was much easier to work with than I thought it would be - I was able to stretch it to the full size without tearing and I had never worked with strudel dough before. The instructions on how to assemble the strudel were unclear, however. The filling leaked out but that could be the result of not knowing how to roll it up properly. Nevertheless, this was a hit with everyone in our family and I will definitely make it again.

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