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Apple Strudel

Apple Strudel


Biting into a crisp, juicy Fuji apple gets me so excited about sharing my mouth-watering apple strudel recipe with you today. As I prepared this fabulous dessert in my kitchen, I took several glorious images of the process.




  • 2 packets active dry yeast, each 1/4-ounce packet = 2-1/4 teaspoons
  • 1/2 cup warm water
  • 2 cups sour cream, room temperature (or microwave just until the chill is gone)
  • 1/2 cup salted butter, softened
  • 3/4 cup granulated sugar
  • 2 + 1/8 teaspoons sea salt
  • 1 tablespoon vanilla extract (pure Mexican vanilla preferred)
  • 2 eggs
  • 67 cups flour (+/-)


  • 8 medium apples – cored, peeled and sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 8 tablespoons salted butter
  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon


  • 1 + 1/2 cup powdered sugar (confectioners sugar)
  • 3 tablespoons salted butter, softened
  • 1 teaspoon vanilla extract (pure Mexican vanilla preferred)
  • 4 tablespoons milk +/-


Almond slices, lightly toasted (about 3-4 minutes in a 350-degree oven)


  1. In the bowl of a stand mixer, add the yeast and warm water. Allow the yeast to fully dissolve in the water and start to bubble up.
  2. Add in the sour cream, butter, sugar, salt, vanilla, and eggs. Mix until blended and almost smooth. There will still be some lumps in the mixture, and that’s fine. Add in 6 cups of  flour and mix until fully incorporated. The dough should be nice and lovely to work with. If the dough is too sticky, start adding in more flour – 1/4 cup at a time until the texture of the dough looks and feels very easy to handle.
  3. If using a stand mixer, switch out the mixing paddle for the dough hook. If you don’t have a stand mixer, transfer the dough to a lightly-floured pastry board. Knead the dough for about 8-10 minutes or until it’s nice and smooth. Transfer the dough to a clean, well-greased mixing bowl. Flip the dough over within the bowl so that all sides of the dough are greased. Cover the bowl with a clean, dry dish towel and allow the dough to rise for one hour.
  4. Prepare the apple pie filling. In a medium pan, melt the butter over medium heat. Briefly remove the pan from heat and add in the lemon juice, water, cornstarch, sugar and cinnamon. With a silicone spatula or wooden spoon, mix until all ingredients are well blended. Put the pan back over medium heat and add the apple slices. Stir the apples so that every single slice is well coated with the butter/sugar mixture. Continue to stir the apples for about 4-5 minutes until the apples are tender but not limp. Remove from heat. Transfer the apple pie filling to a bowl and refrigerate until the apples are cooled to room temperature.
  5. Prepare the vanilla buttercream icing. In the bowl of a stand mixer (or with a hand mixer), mix the powdered sugar, softened butter, vanilla and milk until the mixture is nice and smooth. For glazing the apple strudel you want the buttercream icing to be much thinner than the consistency for frosting cupcakes. If needed, drizzle in a bit more milk and mix until it’s a lighter consistency. If the mixture gets a bit too thin, add in a little more powdered sugar.
  6. Once the dough has risen for about an hour, punch it down. Preheat your oven to 375 degrees. Generously grease two large baking trays with butter. Separate the dough into two equal pieces, placing each piece on its own baking tray. With your hands, stretch the dough out to fit the entire baking tray. With a rolling pin, smooth out the dough so that it’s evenly distributed within the baking tray.
  7. Spoon the room-temperature apple pie filling down the middle of each piece of dough, using half the apple mixture for each one. With kitchen scissors or a knife, cut several slits down the sides of the dough on each side of the apple mixture. In a slightly criss-cross fashion, stretch each strip of dough over the top of the apple pie filling. Loosely tent each apple strudel with foil. This type of pastry burns easily, so you want to protect the tops from getting scorched. Separately bake each strudel for about 20 minutes, or until it becomes a light-golden brown.
  8. Immediately drizzle  vanilla buttercream icing over the warm apple strudel. Sprinkle the top with toasted almonds. Serve warm or at room temperature. Enjoy!
  • Prep Time: 75 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Tea Time, Brunch, Dessert
  • Method: Oven
  • Cuisine: American, Danish, Swedish

Keywords: apple strudel, apple strudel recipe, homemade apple strudel