Name: Apple Strudel
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Austrian
Ingredients: 3–4 Granny Smith apples, peeled, cored, and thinly sliced; 1/4 cup granulated sugar; 2 tbsp brown sugar (optional); 1 tsp ground cinnamon; 1/4 tsp ground nutmeg (optional); 1 tbsp lemon juice; 1/4 cup raisins (optional); 2 tbsp rum or water (for soaking raisins, optional); 1/4 cup chopped walnuts or almonds (optional); 6–8 sheets phyllo dough (or strudel dough); 1/4 cup unsalted butter, melted (for brushing); 1/4 cup plain breadcrumbs; Powdered sugar, for dusting

Why You’ll Love This Recipe

Apple Strudel is the perfect combination of buttery pastry, tart-sweet apples, and warm spices. The contrast between the crunchy exterior and soft filling makes every bite a delight. It’s elegant enough for special occasions but simple enough to make at home. Whether served with a scoop of vanilla ice cream or a dusting of powdered sugar, this dessert is irresistibly satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Apples (Granny Smith or similar tart variety)
Granulated sugar
Brown sugar (optional for depth of flavor)
Ground cinnamon
Ground nutmeg (optional)
Lemon juice
Raisins (optional)
Rum or water (to soak raisins, optional)
Chopped walnuts or almonds (optional)
Phyllo dough or strudel dough
Unsalted butter (melted, for brushing)
Breadcrumbs (to absorb moisture and add texture)
Powdered sugar (for dusting)

Directions

Preheat your oven and line a baking sheet with parchment paper.
Peel, core, and slice the apples. Toss them with lemon juice, sugar, cinnamon, nutmeg, raisins (if using), and nuts. Let the mixture sit to release some juices.
If using raisins, soak them in rum or water for 10–15 minutes, then drain.
On a clean towel or pastry cloth, lay out a sheet of phyllo dough and brush lightly with melted butter. Layer additional sheets, brushing each with butter.
Sprinkle breadcrumbs over the final layer to help absorb the apple juices.
Spoon the apple mixture along one side of the dough, leaving space at the edges.
Carefully roll the dough over the filling, using the towel to help guide it into a log shape. Tuck in the edges as you go.
Transfer the strudel to the baking sheet, seam side down. Brush the top with more butter.
Bake until golden brown and crisp.
Let cool slightly before dusting with powdered sugar and slicing.

Servings and timing

This recipe yields about 6 to 8 slices. Prep time is approximately 25 to 30 minutes, with a baking time of 35 to 40 minutes. Allow 10 minutes for cooling before serving.

Variations

Homemade dough: Make traditional strudel dough from scratch for a more authentic version.
Add spice: Incorporate cardamom or ginger for a spicier profile.
No raisins: Skip the raisins if you prefer a simpler filling.
Nut-free: Leave out the nuts for an allergy-friendly version.
Savory strudel: Use vegetables or cheese for a savory twist.
Apple & pear mix: Combine apples and pears for a richer fruit flavor.

Storage/Reheating

Store leftover apple strudel in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 350°F oven for 10–12 minutes to restore crispness. Avoid microwaving if you want to maintain the flaky texture. Strudel can also be frozen whole or in slices—wrap tightly and reheat from frozen.

FAQs

What kind of apples are best for apple strudel?

Granny Smith apples are ideal due to their tartness and ability to hold their shape during baking.

Can I use puff pastry instead of phyllo?

Yes, puff pastry creates a flakier, thicker crust and is a good shortcut if you don’t have phyllo.

Do I have to soak the raisins?

It’s optional, but soaking raisins in rum or water makes them plumper and adds extra flavor.

Why are breadcrumbs used in apple strudel?

Breadcrumbs absorb the apple juices and prevent the crust from getting soggy.

Can I make strudel dough from scratch?

Yes, but it requires patience and practice. It’s stretched very thin, almost see-through, for the best texture.

How do I keep phyllo dough from tearing?

Work quickly and keep unused sheets covered with a damp cloth to prevent drying out.

Should I serve apple strudel warm or cold?

It’s best served warm, often with whipped cream, vanilla sauce, or ice cream.

Can I freeze apple strudel?

Yes, you can freeze it before or after baking. Bake frozen strudel without thawing, adding extra time.

Is apple strudel the same as apple pie?

No, strudel has a layered dough wrapping, not a pie crust, and is rolled instead of baked in a dish.

What can I serve with apple strudel?

It pairs beautifully with vanilla ice cream, whipped cream, or a light dusting of powdered sugar.

Conclusion

Apple Strudel is a timeless dessert that combines simplicity with elegance. With flaky layers of pastry and a sweet, spiced apple filling, it’s a dish that never goes out of style. Whether you’re serving it at a holiday table or enjoying it with coffee on a quiet afternoon, apple strudel offers warmth, comfort, and a touch of old-world charm in every bite.