Apple Strudel
This Apple Strudel wraps layers of golden, flaky phyllo pastry around a warm filling of cinnamon-spiced apples, plump raisins, and toasted walnuts. It's a centuries-old Austrian classic made approachable for the weeknight kitchen, thanks to store-bought phyllo dough doing all the heavy lifting. Every bite delivers that irresistible contrast of crisp, shattery pastry against soft, syrupy fruit, and a generous dusting of powdered sugar right before serving makes it smell like a bakery in Vienna.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1SliceCalories: 290kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 6gSodium: 140mgFiber: 3gSugar: 24g
Tried this recipe?Let us know how it was!