Anneliese’s scrumptious “Apfelstrudel” or Apple Strudel

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Apfelstrudel with vanilla sauce

Whenever in Würzburg I visit my friends, the Schwarzmann girls. The sisters Margarete and Anneliese Schwarzmann and their parents (RIP) have a 100 year history in the hospitality field

Anneliese and Margarete Schwarzmann owned the Hotel and Restaurant “Stadt Mainz” in Würzburg where Anneliese has been the chef. A couple years ago Stadt Mainz was turned over to a younger generation of hoteliers.

Strudel, a German and Austrian specialty from the Royals of the House of Habsburg is world famous and popular everywhere. Whether Apfelstrudel or Topfenstrudel, they are the absolute dessert in the international gourmet kitchens. The rolled dough is very diverse and easy to make. Often, in addition to the real strudel dough, there is also puff pastry or yeast dough.

Below Karl Graf von Castell (left) in Rüdenhausen, Anneliese on the left with Margarete and Mr. Kutschelis to her right

Schwarzmann girls, Karli and the Apfelstrudel

The previous dessert was the Salzburger Nockerl, which is also very popular in my house.

No need to make Vanilla sauce from scratch, you can buy it here on Amazon

Anneliese, a former Chef at Hotel Stadt Mainz in Würzburg has given me over time some of her family recipes, this time the Apfelstrudel, which I like to present today

  • ingredients for Dough, batter
  • Sliced apples
  • Mix dough with dough hook
  • roll out dough
  • dough sheet in towel
  • Raisins and nuts
  • Fill the Apfelstrudel with apple mixture
  • Brush Apfelstrudel with melted butter and egg yolk
  • Apfelstrudel
  • Apfelstrudel with vanilla sauce
  • Apfelstrudel with vanilla sauce
  • Apfelstrudel with vanilla ice cream

The secret behind the “Apfelstrudel” and the perfect Strudel Dough Stretch! Watch the pastry chefs here: