How to make Apfelstrudel

Why cooks start here

Apfelstrudel is cooked the way Bavaria and Alpine foothills cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Apfelstrudel, a beloved classic from the Bavarian and Alpine regions, is a staple of comfort and tradition. It's often prepared with care in home kitchens, where the buttery, flaky layers are filled with tart apples and a hint of cinnamon. This version reflects the straightforward approach of German family cooks, where precise measurements give way to intuition and the joy of sharing an extra slice. The perfect Apfelstrudel should offer a satisfying contrast between the crisp, golden pastry and the tender, spiced apple filling. Each bite is a harmonious blend of tartness from the apples, sweetness from the sugar, and warmth from the cinnamon. Finished with a dusting of powdered sugar, it invites you to savor its layers, bite by bite, without pretension.