Apple Strudel Recipe fans, this one is worth clearing your afternoon for.
Layers of golden, flaky phyllo pastry wrap around a warm filling of cinnamon spiced apples, plump raisins, and toasted walnuts, and the whole thing gets a generous dusting of powdered sugar right before serving.
It smells like a bakery in Vienna the moment it comes out of the oven.
Once you see how simple the process really is, you will want to make this apple strudel every single time the weather turns cool.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy to Moderate |
This same cozy spice blend is what makes my Apple Cobbler Recipe such a favorite around here too.
Why You’ll Love This Apple Strudel Recipe
This recipe takes a centuries old Austrian classic and makes it approachable for a weeknight kitchen.
There is no need to hand stretch dough across a table, since store bought phyllo does all the heavy lifting.
The filling strikes a nice balance between tart apples, warm spice, and a little crunch from the walnuts.
Every bite has that contrast of crisp, shattery pastry against soft, syrupy fruit.
- Uses convenient phyllo dough instead of hand stretched strudel dough
- Ready in about an hour from start to finish
- Classic combination of tart apples, cinnamon, raisins, and walnuts
- Impressive enough for a holiday table, simple enough for a Tuesday
- Freezes beautifully before baking, so you can prep ahead
You might also enjoy: Apple Crumble Pie Recipe
Ingredients
Most of what you need for this apple strudel recipe is already sitting in your pantry and fridge, aside from the phyllo dough itself.
Here is everything you will need to gather before you start.
- 8 to 10 sheets frozen phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 6 cups peeled, cored, and thinly sliced Granny Smith apples (about 6 medium apples)
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1/2 cup golden raisins
- 1/2 cup chopped walnuts
- 3/4 cup plain dry breadcrumbs
- Powdered sugar, for dusting
Read Also: Dutch Apple Pie Recipe
Kitchen Equipment Needed
You do not need much specialty equipment for this recipe, but a couple of tools will make the whole process much smoother.
- Large rimmed baking sheet
- Parchment paper
- Clean, slightly damp kitchen towel
- Pastry brush
- Large mixing bowl
- Sharp knife and cutting board
- Small saucepan for melting butter
This equipment list looks a lot like what I reach for when making my Apple Hand Pies Recipe, just on a slightly larger scale.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this apple strudel recipe at home.
None of these are required, but they do make the process a little easier and the results a little better.
1. Frozen Phyllo Dough Sheets
A good quality phyllo dough thaws evenly and tears less, which makes a huge difference when you are layering and rolling.
I always keep an extra box in the freezer since it is the one ingredient this recipe truly depends on.
2. Silicone Pastry Brush
Brushing each phyllo sheet with butter is what gives this strudel its shattery, golden layers.
A silicone brush holds butter evenly and cleans up in seconds, which matters when you are working quickly with delicate dough.
3. USA Pan Rimmed Baking Sheet
A heavy, warp resistant baking sheet helps the strudel bake evenly without any hot spots that scorch the edges.
I reach for mine constantly, well beyond this one recipe.
4. Chopped California Walnuts
Fresh, good quality walnuts add real crunch and a slightly buttery flavor to the apple filling.
Pre chopped walnuts save time, but I like to give mine a rough extra chop for smaller, more evenly distributed pieces.
Another favorite: Caramel Apple Crisp Recipe
Step-by-Step Instructions: How to Make Apple Strudel
Follow these steps closely and you will have a beautiful, bakery style apple strudel even if this is your first time working with phyllo dough.
1. Make the Apple Filling
- In a large mixing bowl, toss the sliced apples with the lemon juice right away so they do not brown.
- Add the granulated sugar, ground cinnamon, and ground nutmeg to the apples.
- Stir in the golden raisins and chopped walnuts.
- Toss everything together until the apple slices are evenly coated in the spiced sugar mixture.
- Set the filling aside while you prepare the pastry, so the apples have time to release a little of their juice.
2. Prepare the Breadcrumb Base
- Melt the butter in a small saucepan over low heat.
- Set 2 tablespoons of the melted butter aside in a separate small bowl.
- Keep the breadcrumbs nearby in a small dish, ready to sprinkle.
- The breadcrumbs will absorb extra moisture from the apples as the strudel bakes, which keeps the bottom layers from turning soggy.
3. Layer the Phyllo Dough
- Line a large baking sheet with parchment paper.
- Lay one sheet of phyllo dough flat on the parchment, keeping the remaining sheets covered with a slightly damp kitchen towel so they do not dry out.
- Brush the sheet lightly and evenly with melted butter using your pastry brush.
- Sprinkle a thin, even layer of breadcrumbs over the buttered sheet.
- Repeat this layering process with the remaining phyllo sheets, brushing each one with butter and sprinkling with breadcrumbs, until all sheets are stacked.
4. Add the Filling and Roll
- Spoon the apple filling in an even line along one long edge of the layered phyllo, leaving about a 2 inch border on the sides.
- Fold the short sides of the phyllo in over the filling to help seal in the juices.
- Starting from the filled edge, gently and tightly roll the phyllo up and over the filling, using the parchment paper underneath to help guide the roll.
- Once rolled, position the strudel seam side down on the baking sheet.
- Brush the top and sides of the rolled strudel with the reserved melted butter.
5. Bake the Strudel
- Preheat your oven to 375 degrees Fahrenheit if you have not already.
- Using a sharp knife, cut 4 to 5 small diagonal vents across the top of the strudel to let steam escape.
- Bake for 30 to 35 minutes, until the pastry is deep golden brown and crisp.
- If the top is browning too quickly, loosely tent the strudel with foil for the last 10 minutes of baking.
6. Cool and Serve
- Remove the strudel from the oven and let it rest on the baking sheet for at least 15 minutes before slicing.
- Once slightly cooled, dust the top generously with powdered sugar.
- Slice into thick pieces using a serrated knife for the cleanest cut through the flaky layers.
- Serve warm on its own, or with a scoop of vanilla ice cream on the side.
I learned a lot of this layering technique while perfecting my Apple Tart Recipe, which uses a similar approach with thin, buttery pastry.
Tips for The Best Apple Strudel
A few small adjustments can take this apple strudel recipe from good to genuinely impressive.
Keep these tips in mind as you work through the steps.
- Keep phyllo covered with a damp towel at all times while you are not actively using it, since it dries out and cracks fast
- Choose a firm, tart apple like Granny Smith so the filling holds its shape instead of turning mushy
- Do not skip the breadcrumbs, since they soak up excess apple juice and keep the pastry crisp
- Roll the strudel snugly but not too tight, so steam has a little room to move as it bakes
- Let the strudel rest before slicing, or the filling will spill out everywhere
Read Also: Salted Caramel Apple Pie Recipe
Serving Suggestions
Apple strudel is a fairly rich dessert on its own, so I like to keep the accompaniments simple.
A little contrast in temperature and texture goes a long way here.
- A warm slice topped with a scoop of vanilla ice cream
- A dollop of lightly sweetened whipped cream
- A drizzle of warm caramel sauce
- A cup of coffee or spiced tea alongside
- Fresh berries on the side for a pop of color and acidity
You might also enjoy: French Apple Pie
Variations of Apple Strudel
Once you have the basic method down, this apple strudel recipe is easy to customize based on what you have on hand or what flavors you are craving.
- Swap the raisins for dried cranberries or chopped dried apricots
- Use pecans or sliced almonds in place of walnuts
- Add a splash of dark rum or brandy to the apple filling for extra depth
- Mix in a handful of fresh cranberries for a tart, jewel toned filling
- Try a mix of apples and pears for a slightly softer, more fragrant filling
The same warm spice blend works wonderfully in Apple Cinnamon Blondies Recipe too.
Storage and Reheating
Apple strudel is best enjoyed the day it is baked, while the pastry is still shatteringly crisp, but it keeps reasonably well for a few days after.
- Store leftover strudel loosely covered at room temperature for up to 2 days
- Refrigerate in an airtight container for up to 4 days if your kitchen runs warm
- Reheat slices in a 325 degree Fahrenheit oven for 8 to 10 minutes to re-crisp the pastry
- Avoid microwaving, since it will make the phyllo soft and chewy instead of flaky
- Freeze unbaked, rolled strudel for up to 2 months, then bake straight from frozen, adding a few extra minutes to the bake time
Read Also: Caramel Apple Cheesecake Bars
Nutritional Facts
Nutritional values are estimated per slice, based on 8 slices per strudel, and will vary depending on the exact brands and quantities you use.
- Calories: approximately 290 per slice
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Sugars: 24g
- Protein: 4g
- Fiber: 3g
- Sodium: 140mg
Another favorite: Apple Spice Cake Recipe
Health Benefits of Key Ingredients
While apple strudel is very much a treat, a few of its core ingredients bring some genuine nutritional value to the table.
Here is a quick look at what those ingredients offer.
- Apples provide dietary fiber, vitamin C, and natural antioxidants
- Walnuts contribute healthy omega-3 fatty acids and plant based protein
- Cinnamon has natural anti-inflammatory properties and may help support stable blood sugar
- Raisins offer iron and potassium along with natural sweetness
- Lemon juice adds a small dose of vitamin C and helps balance the sweetness of the filling
The same nutty, spiced profile shows up again in my Cinnamon Apple Cake Recipe, another great way to use these ingredients.
FAQs About Apple Strudel
1. Can I use puff pastry instead of phyllo dough?
Puff pastry will give you a different texture, thicker and more bread like rather than paper thin and crackly.
It still tastes great, but it is technically a different pastry than traditional strudel.
2. Why did my phyllo dough tear while I was working with it?
Phyllo dries out very quickly once exposed to air, which makes it brittle and prone to tearing.
Keep unused sheets covered with a damp towel at all times, and work as quickly as you comfortably can.
3. Can I make apple strudel ahead of time?
Yes, you can assemble the strudel completely, then refrigerate it unbaked for a few hours before baking.
You can also freeze the unbaked, rolled strudel and bake it straight from frozen when you are ready.
4. What apples work best for apple strudel?
Firm, tart apples like Granny Smith hold their shape best during baking and balance the sweetness of the sugar and raisins.
Honeycrisp or Braeburn apples also work well if you prefer a milder tartness.
5. Do I really need the breadcrumbs in the filling?
Yes, the breadcrumbs play an important role by soaking up the juice that apples release as they bake.
Skipping them often results in a soggy bottom layer of pastry.
You might also enjoy: Applesauce Recipe
Apple Strudel
Ingredients
- 8 sheets frozen phyllo dough to 10 sheets, thawed
- 1/2 cup unsalted butter 113g, melted
- 6 cups Granny Smith apples about 6 medium apples, peeled, cored, and thinly sliced
- 3/4 cup granulated sugar 150g
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1/2 cup golden raisins
- 1/2 cup chopped walnuts
- 3/4 cup plain dry breadcrumbs
- powdered sugar for dusting
Equipment
- Large rimmed baking sheet
- Parchment paper
- Clean, slightly damp kitchen towel For covering phyllo dough to prevent drying out
- Pastry brush Silicone preferred for even butter distribution
- Large mixing bowl
- Sharp knife and cutting board
- Small saucepan For melting butter
Method
- In a large mixing bowl, toss the sliced apples with lemon juice right away so they do not brown. Add granulated sugar, ground cinnamon, and ground nutmeg, then stir in the golden raisins and chopped walnuts until the apple slices are evenly coated.
- Melt the butter in a small saucepan over low heat. Set 2 tablespoons of the melted butter aside in a separate small bowl. Keep the breadcrumbs nearby in a small dish, ready to sprinkle.
- Line a large baking sheet with parchment paper. Lay one sheet of phyllo dough flat on the parchment, keeping the remaining sheets covered with a slightly damp kitchen towel. Brush the sheet lightly and evenly with melted butter, then sprinkle a thin, even layer of breadcrumbs over the buttered sheet. Repeat with remaining phyllo sheets until all are stacked.
- Spoon the apple filling in an even line along one long edge of the layered phyllo, leaving about a 2-inch border on the sides. Fold the short sides of the phyllo in over the filling, then gently and tightly roll the phyllo up and over the filling, using the parchment paper underneath to help guide the roll. Position seam side down on the baking sheet and brush the top and sides with the reserved melted butter.
- Preheat oven to 375 degrees Fahrenheit. Using a sharp knife, cut 4 to 5 small diagonal vents across the top of the strudel to let steam escape. Bake for 30 to 35 minutes, until the pastry is deep golden brown and crisp. If the top is browning too quickly, loosely tent with foil for the last 10 minutes of baking.
- Remove the strudel from the oven and let it rest on the baking sheet for at least 15 minutes before slicing. Once slightly cooled, dust the top generously with powdered sugar. Slice into thick pieces using a serrated knife for the cleanest cut through the flaky layers.
Nutrition
Notes
- Keep phyllo covered with a damp towel at all times while you are not actively using it, since it dries out and cracks fast.
- Choose a firm, tart apple like Granny Smith so the filling holds its shape instead of turning mushy.
- Do not skip the breadcrumbs, since they soak up excess apple juice and keep the pastry crisp.
- Roll the strudel snugly but not too tight, so steam has a little room to move as it bakes.
- Let the strudel rest before slicing, or the filling will spill out everywhere.
- Store leftover strudel loosely covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 4 days.
- Reheat slices in a 325 degree Fahrenheit oven for 8 to 10 minutes to re-crisp the pastry. Avoid microwaving, since it will make the phyllo soft and chewy instead of flaky.
- Freeze unbaked, rolled strudel for up to 2 months, then bake straight from frozen, adding a few extra minutes to the bake time.
- Swap the raisins for dried cranberries or chopped dried apricots, or use pecans or sliced almonds in place of walnuts.
- Add a splash of dark rum or brandy to the apple filling for extra depth, or mix in fresh cranberries for a tart, jewel-toned filling.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This apple strudel recipe proves that a bakery worthy dessert does not have to mean hours of hands on work.
A handful of pantry staples and a package of phyllo dough get you most of the way there.
Give it a try this weekend, and let me know in the comments how your strudel turned out.
I would love to see your photos if you decide to make it.
Recommended:
- Apple Pie Filling Recipe
- Apple Cinnamon Scones Recipe
- Maple Glazed Apple Blondies Recipe
- Mini Apple Pies Recipe
- Apple Crumble Muffins Recipe
