This apple strudel with fresh-milled flour is a nostalgic dessert for any European! It's very tender, and filled with warm cinnamon apples that taste like pure comfort. The filling is simple and not overly sweet, and the whole thing feels special, but it's one of the healthiest desserts out there. If you have ever wanted to try homemade strudel but felt intimidated, this recipe walks you through everything you need to do and works beautifully with fresh-milled flour.
Background content: is this popular at certain times of year? Special holidays?
If you love baking with apples and fresh-milled flour, you might also enjoy my fresh-milled apple rings (gebackene apfelringe). They are another lovely apple-based dessert that feels nostalgic and simple, with a very different texture and baking experience.
Quick Look
- Prep time: about 45 minutes (mostly resting time, not hands-on)
- Bake time: 25–35 minutes
- Servings: 6–8 slices
- Main ingredients: apples, fresh-milled flour, butter, cinnamon
- Cooking method: mix → rest → stretch → bake
- Difficulty: moderate (slow and gentle, not hard)
- Serving ideas: warm or room temperature, with powdered sugar on top
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Apple Strudel with Fresh-Milled Flour
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Apple Strudel with Fresh-Milled Flour
- Other Delicious Recipes
- Apple Strudel with Fresh-Milled Flour
- Need Help Tweaking This Recipe?
- Other Fresh Milled Dessert Recipes You'll Love
Important Ingredients
- Fresh-milled hard white wheat flour adds flavor and helps the dough have stretchy, but strong structure.
- Apples the main filling, grated as they're the easiest to incorporate this way.
See recipe card for quantities.
Substitutions & Variations
- Flour: You can use all-purpose flour instead of bread flour, but the dough might be a little less structured. I still recommend bread flour to counteract the fresh milled flour which is not as stretchy.
- Raisins: Optional. Add more or skip them completely, it's a personal preference.
- Sweetness: Adjust sugar based on how sweet your apples are.
- 100% fresh-milled version: Use all fresh-milled flour, but allow at least 1½–2 hours of rest and add a little more water as needed. Also, be prepared for your dough to be a bit thicker.
How to Make Apple Strudel with Fresh-Milled Flour
Step 1: Combine both flours, the egg, oil, and water in a stand mixer. Knead for 5–10 minutes until the dough is smooth and elastic. It should clean the sides of the bowl and feel soft and firm, not very sticky (Image 1).
You can also knead by hand. This dough is forgiving and does not need to be perfect.
Note: Fresh-milled flour absorbs more water. If the dough feels very stiff or does not come together after mixing, add 1–2 teaspoons of extra water as needed.
Step 2: Cover the dough well to prevent drying and let it rest at room temperature for at least 1 hour. This step relaxes the gluten and makes the dough easier to stretch.
You may refrigerate the dough for up to 2 days. If chilled, bring it back to room temperature before rolling (Image 2).
Step 3: Flour your work surface generously (Image 3).
Step 4: Shape the dough into a rough rectangle and roll it out thin (Image 4). Then start gently stretching it with your hands; palms down, lifting with your knuckles from the center outward. From the moment you start rolling, take pauses every few minutes to let the dough relax again - this is crucial! From the moment you set to roll out the dough, it should take you no less than 30 minutes (and only about 5 mins hands on work) to stretch the dough. Make sure the pauses are no less than 5 mins long, you can prepare everything for a filling in that time (grate the apples, get everything else ready).
Step 5: You’re aiming for a thin, almost see through sheet if possible (Image 5).
Step 6: Work quickly once the apples go on so the dough doesn’t get soggy. Scatter the apples evenly, sprinkle sugar, cinnamon, and raisins over the top, and finish with grated butter (Image 6).
Step 7: Starting from one long edge, roll the dough toward the other side (Image 7). Trim the ends if they look thin or uneven (or don’t, your choice!).
Cut the long roll into three smaller ones and move them gently to a parchment-lined baking sheet (Image 7). A dough scraper or spatula helps, as the dough will be quite delicate.
Optional: Brush lightly with oil or egg wash, or simply wet your hands and pat the tops, this helps them brown nicely in the oven. I don't do this often.
Step 8: Bake at 200 °C (400 °F) for 25–35 minutes, until golden but not dark. When you take them out, you can cover the strudels with a damp tea towel to soften the crust if you prefer it soft.
Let them cool for about 30 minutes, then dust with powdered sugar (Image 8) and serve warm, or enjoy them later at room temperature.
Hint: do not rush the stretching process. Time and rest are what make this dough workable. If it starts to resist, stop and let it relax again. This one step makes or breaks strudel dough in my opinion!
Baking Schedule
Mixing takes about 10 minutes, followed by a 1-hour rest. Stretching takes roughly 30 minutes with breaks. Baking takes 25 to 35 minutes, and a short cooling time allows the layers to set before serving. In other words: you need to start making it about 2,5 - 3 hours before you plan to eat it!
💭Crucial Success Tips
Gluten relaxation matters more than strength here. If the dough fights you, it needs more rest, not more flour. Gentle handling and patience will give you thinner dough and better layers in the finished strudel.
Recipe FAQs
Yes. The dough can be refrigerated for up to 2 days. Bring it fully to room temperature before stretching.
This usually means it was under-rested. Fresh-milled flour needs time to hydrate and relax. Make sure to make plenty of pauses during the stretching process.
Yes. Use any apple you enjoy baking with, but firmer varieties work best and release less excess moisture.
How To Store Apple Strudel with Fresh-Milled Flour
Let the strudel cool completely before storing. Keep it loosely covered at room temperature for up to 2 days. Avoid sealing it in an airtight container, as this can soften the crust. Refrigeration is not recommended because it changes the texture of the dough. This strudel is best enjoyed fresh or on the same day it is baked.
Other Delicious Recipes
- What Is Fresh-Milled Flour and Why It Makes Better Bread
- Apple Strudel with Fresh-Milled Flour
- Soft Sourdough Dinner Rolls with Fresh-Milled Flour (Easy & Fluffy)
- Sourdough Star Bread | 100% Whole Grain (Fresh-Milled Flour)
If you tried this apple strudel with fresh-milled flour or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Apple Strudel with Fresh-Milled Flour
Ingredients
- 250 g bread flour or all-purpose flour
- 110 g fresh-milled hard white wheat flour
- 1 egg
- 2 tablespoons oil
- 160 ml water
- 4-5 apples grated (peeling is optional), medium
- 3 tablespoon sugar adjust to taste
- 1 teaspoon cinnamon
- ½ cup raisins optional, as many as you like
- 50 g unsalted butter grated
- Optional: quark/cottage cheese
Method
- Combine both flours, the egg, oil, and water in a stand mixer. Knead for 5–10 minutes until the dough is smooth and elastic. It should clean the sides of the bowl and feel soft and firm, not very sticky. You can also knead by hand. This dough is forgiving and does not need to be perfect. Note: Fresh-milled flour absorbs more water. If the dough feels very stiff or does not come together after mixing, add 1–2 teaspoons of extra water as needed.
- Cover the dough well to prevent drying and let it rest at room temperature for at least 1 hour. This step relaxes the gluten and makes the dough easier to stretch. You may refrigerate the dough for up to 2 days. If chilled, bring it back to room temperature before rolling.
- Flour your work surface generously.
- Shape the dough into a rough rectangle and roll it out thin. Then start gently stretching it with your hands; palms down, lifting with your knuckles from the center outward. From the moment you start rolling, take pauses every few minutes to let the dough relax again - this is crucial! From the moment you set to roll out the dough, it should take you no less than 30 minutes (and only about 5 mins hands on work) to stretch the dough. Make sure the pauses are no less than 5 mins long, you can prepare everything for a filling in that time (grate the apples, get everything else ready).
- You’re aiming for a thin, almost see through sheet if possible.
- Work quickly once the apples go on so the dough doesn’t get soggy. Scatter the apples evenly, sprinkle sugar, cinnamon, and raisins over the top, and finish with grated butter.
- Starting from one long edge, roll the dough toward the other side. Trim the ends if they look thin or uneven (or don’t, your choice!). Cut the long roll into three smaller ones and move them gently to a parchment-lined baking sheet. A dough scraper or spatula helps, as the dough will be quite delicate. Optional: Brush lightly with oil or egg wash, or simply wet your hands and pat the tops, this helps them brown nicely in the oven. I don't do this often.
- Bake at 200 °C (400 °F) for 25–35 minutes, until golden but not dark. When you take them out, you can cover the strudels with a damp tea towel to soften the crust if you prefer it soft. Let them cool for about 30 minutes, then dust with powdered sugar and serve warm, or enjoy them later at room temperature.
Notes
- 70% bread flour + 30% fresh-milled flour gives ideal elasticity and flavor, stretchable but rich in taste. All purpose flour isn’t as strong, but it still works great in my experience, but you may have to work harder to stretch it nicely.
- You can make this dough from 100% fresh-milled flour, which makes a more rustic version: slightly thicker layers, and a nutty aroma. In that case, rest the dough at least 1 1⁄2–2 hours before rolling to let the bran hydrate fully, and add from 10-20g more water (add it as you go).
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