Fill your home with the scent of Christmas by baking Apple Strudel (Strudel di Mele), with golden pastry, warm apples, and raisins that make every slice taste like the holidays.

Apple Strudel (Apfelstrudel / Strudel di Mele) has always been one of my favourite desserts. Every time I bake it, the smell of apples and cinnamon fills the kitchen, and I can’t help cutting a slice while it’s still warm.

I usually prepare it when apples are in season, and somehow, there are always a few left in the fruit bowl that need to be used up. It’s hard to stop at one because everyone asks for another slice before it’s even cooled. A slice of warm Apple Strudel with a cup of coffee never lasts long in our house.

If you enjoy recipes like this, have a look at my Regional Italian Recipes collection for more dishes from around Italy.

What is Apfelstrudel?

This traditional dessert, known as Apple Strudel (Apfelstrudel / Strudel di Mele), is one of the most loved sweets from Trentino–Alto Adige in northern Italy. It is made with a thin, hand-stretched dough filled with apples, raisins, pine nuts, and cinnamon, then rolled and baked until golden. The delicate pastry becomes light and crisp once baked.

The recipe reflects the influence of the old Austro-Hungarian Empire on the region’s food. There are many versions of this dessert across Europe, but the one from Trentino–Alto Adige remains close to the traditional method. It takes a bit of patience to prepare, but it’s worth every effort for a true taste of mountain cooking.

Why Everyone Enjoys This Dessert

• Works well as both a dessert and a sweet breakfast when paired with a cup of coffee or tea.
• Makes a wonderful centrepiece for family lunches, festive dinners, or Sunday afternoons.
• A great recipe for using seasonal apples, especially when you have a few left in the fruit bowl.

Key Ingredients for Apple Strudel

Apples

Firm, slightly tart apples such as Granny Smith apples or Golden Delicious are best. They hold their shape during baking and balance the sweetness of the filling. Using a mix of both varieties gives a deeper flavour and texture.

Raisins or Sultanas

Add natural sweetness and a pleasant chew to the filling. Soaking them in warm water makes them plump and soft, helping them blend smoothly with the apples.

Butter

Melted butter adds richness to the filling and gives the crust its golden colour. It’s brushed over the dough before baking to help the layers crisp without becoming heavy.

Find the complete list with measurements in the recipe card below.

How to Make Apple Strudel

For the Dough

Step 1: Put the sifted flour, salt, and vegetable oil in the bowl of an electric mixer fitted with the hook attachment. Add the lukewarm water gradually while kneading until the dough becomes smooth and elastic. I usually knead it for about 10 minutes with the mixer to make it more elastic and easier to handle.

Step 2: Shape the dough into a ball and lightly grease it with a teaspoon of vegetable oil. Place it on a clean tea towel. Fill a large bowl with boiling water, then pour the water out after a couple of minutes and dry it well. Use the warm bowl to cover the dough so it stays soft and easy to roll later.

Note: The bowl will be hot after filling it with boiling water. Handle it carefully to avoid burns.

Step 3: Let the dough rest for 30 minutes.

For the Filling

Step 1: Soak the sultanas or raisins in a small bowl of hot water to soften them.

Step 2: Melt the butter over low heat, then add the breadcrumbs. Toast for a few minutes until the butter is absorbed and the breadcrumbs turn golden brown.

Step 3: Place the sliced apples in a bowl. Add half the sugar, 2 tablespoons of rum, and the juice of one lemon. Mix well to coat the apples evenly, then set aside.

To Assemble and Bake

Step 1: Place a clean tea towel on your work surface and dust it lightly with flour. Put the dough on top and start stretching it with your hands, shaping it into a rectangle about twice as long as it is wide. Flour your fists and gently slip them under the dough. Working from the centre outward, slowly pull and stretch until it becomes very thin. Take your time so it doesn’t tear.

Note: Tradition says that if you place a newspaper under the dough, you should be able to read through it. That’s how thin it should be.

Step 2: Spread the roasted breadcrumbs evenly over the dough. Add the apple mixture (without the liquid), then sprinkle over the remaining sugar, apricot jam, cinnamon, grated lemon zest, pine nuts, and the drained raisins.

Step 3: Trim the thicker edges of the dough and fold them over the filling to keep it enclosed. Gently lift one side of the tea towel and roll the strudel with it instead of using your hands. Roll it along the longer side so it becomes long and thin. Transfer the strudel carefully to a baking tray lined with baking paper. If it’s too long, curve it into a semicircle. Brush the top with melted butter.

Step 4: Bake in a preheated oven at 180°C – 355°F for 45 to 60 minutes, depending on the thickness of the filling, until the crust is golden brown.

Step 5: Once baked, dust generously with icing sugar. Serve lukewarm. You can add a scoop of vanilla ice cream on the side, though that’s not the traditional way.

Extra Help from the Kitchen

Let the Dough Rest Properly – If the dough feels too elastic when you start rolling, give it another 10 minutes to rest. It becomes easier to stretch thinly without tearing.

Work Quickly Once Filled – As soon as the filling is added, roll and bake the strudel right away to avoid the dough absorbing too much moisture.

Check the Oven Temperature – Make sure the oven is properly preheated to 180°C – 355°F. A steady temperature helps the pastry bake evenly and stay crisp.

Avoid Overfilling – Leave enough space around the edges to fold and seal the strudel. Too much filling can cause the dough to tear or leak while baking.

Variations and Twists

Apricot Jam and Almonds – Spread a thin layer of apricot jam on the dough before adding the filling, then sprinkle with sliced almonds for extra flavour.

Alcohol-Free Version – Replace the rum in the apple filling with apple juice or orange juice. This keeps the flavour sweet and fragrant and makes it a family-friendly alternative.

Walnut or Hazelnut Filling – Add a handful of chopped walnuts or hazelnuts to the apple mixture for extra flavour and crunch.

Storage and Shelf Life

Keep Apple Strudel covered at room temperature for up to 2 days. Store it on a plate and cover with cling film or inside a container to prevent it from drying out. For longer storage, refrigerate in an airtight container for up to 4 days. The pastry may soften slightly in the fridge, but it will remain flavourful.

You can also freeze the strudel before baking. Wrap it well in baking paper and cling film, then freeze for up to 1 month. Bake directly from frozen, adding about 10 minutes to the baking time. Baked slices can also be frozen individually and reheated later.

To reheat, warm in a preheated oven at 160°C – 320°F for about 10 minutes until crisp again. Avoid using the microwave, as it softens the crust.

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Apple Strudel (Apfelstrudel / Strudel di Mele)

Fill your home with the scent of Christmas by baking Apple Strudel (Strudel di Mele), with golden pastry, warm apples, and raisins that make every slice taste like the holidays.

Course: Dessert

Cuisine: Austrian, Hungarian, Italian

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Servings: 1 x 45 cm – 18 inch long Strudel

Author: Recipe adapted from La Ricetta Perfetta

Ingredients

For the Dough

• 250 g – 2 cups flour – sifted + 30 g – ¼ cup to work with during the rolling process
• 150 ml – 5 oz lukewarm water
• 20 g – 0.7 oz vegetable oil I used sunflower oil + 1 tsp to grease the dough
• 1 pinch salt

For the Filling

• 1½ kg – 3.3 lbs apples – peeled, cored, and sliced
• 2 tbsp rum
• 60 g – 2 oz sultanas or raisins
• 1 tbsp pine nuts
• 120 g – 4 oz sugar
• 100 g – 3.5 oz breadcrumbs
• 60 g – 2 oz butter
• Juice and grated zest of 1 lemon
• 1½ tbsp cinnamon
• 6 tbsp apricot jam
• Icing sugar

Instructions

For the Dough

1. Put the sifted flour, salt, and vegetable oil in the bowl of an electric mixer fitted with the hook attachment. Add the lukewarm water gradually while kneading until the dough becomes smooth and elastic. I usually knead it for about 10 minutes with the mixer to make it more elastic and easier to handle.

2. Shape the dough into a ball and lightly grease it with a teaspoon of vegetable oil. Place it on a clean tea towel. Fill a large bowl with boiling water, then pour the water out after a couple of minutes and dry it well. Use the warm bowl to cover the dough so it stays soft and easy to roll later.

   Note: The bowl will be hot after filling it with boiling water. Handle it carefully to avoid burns.

3. Let the dough rest for 30 minutes.

For the Filling

1. Soak the sultanas or raisins in a small bowl of hot water to soften them.
2. Melt the butter over low heat, then add the breadcrumbs. Toast for a few minutes until the butter is absorbed and the breadcrumbs turn golden brown.
3. Place the sliced apples in a bowl. Add half the sugar, 2 tablespoons of rum, and the juice of one lemon. Mix well to coat the apples evenly, then set aside.

To Assemble and Bake

1. Place a clean tea towel on your work surface and dust it lightly with flour. Put the dough on top and start stretching it with your hands, shaping it into a rectangle about twice as long as it is wide. Flour your fists and gently slip them under the dough. Working from the centre outward, slowly pull and stretch until it becomes very thin. Take your time so it doesn’t tear.

   Note: Tradition says that if you place a newspaper under the dough, you should be able to read through it. That’s how thin it should be.

2. Spread the roasted breadcrumbs evenly over the dough. Add the apple mixture (without the liquid), then sprinkle over the remaining sugar, apricot jam, cinnamon, grated lemon zest, pine nuts, and the drained raisins.
3. Trim the thicker edges of the dough and fold them over the filling to keep it enclosed. Gently lift one side of the tea towel and roll the strudel with it instead of using your hands. Roll it along the longer side so it becomes long and thin. Transfer the strudel carefully to a baking tray lined with baking paper. If it’s too long, curve it into a semicircle. Brush the top with melted butter.
4. Bake in a preheated oven at 180°C – 355°F for 45 to 60 minutes, depending on the thickness of the filling, until the crust is golden brown.
5. Once baked, dust generously with icing sugar. Serve lukewarm. You can add a scoop of vanilla ice cream on the side, though that’s not the traditional way.

Recipe Notes

Traditional strudel dough gives this dessert its signature thin and tender crust. If you’re short on time, puff pastry works too. It’s not traditional, but it creates a flakier crust that’s still delicious and much easier to handle.

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