Apple Strudel
A classic Austrian and German dessert featuring layers of buttery, paper-thin phyllo pastry wrapped around a warm, spiced filling of tart apples, sweet raisins, and crunchy walnuts. Served warm with a dusting of powdered sugar, it's a timeless treat that's both elegant and comforting.
For 8 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Prepare Oven and Filling Ingredients
- b.Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- c.Place raisins in a small bowl and cover with hot water. Let them soak for 15 minutes to plump up, then drain thoroughly and pat dry.
- d.While raisins soak, melt 1 tablespoon of the butter in a small skillet over medium heat. Add the breadcrumbs and toast, stirring constantly, for 3-4 minutes until golden brown and fragrant. Transfer to a large bowl to cool.
- 2
Step 2
- a.Create the Apple Filling
- b.Peel, core, and thinly slice the apples (about 1/8-inch thick). Add them to the large bowl with the toasted breadcrumbs.
- c.Add the drained raisins, chopped walnuts, brown sugar, lemon juice, cinnamon, nutmeg, and salt to the bowl.
- d.Gently toss everything together until the apples are evenly coated. Set aside.
- 3
Step 3
- a.Assemble the Phyllo Layers
- b.Lay a large, clean kitchen towel or a sheet of parchment paper on your work surface with the long side facing you. This will help with rolling.
- c.Carefully unroll your thawed phyllo dough. Keep the sheets you are not working with covered with a damp cloth to prevent them from drying out.
- d.Place one sheet of phyllo on the towel. Using a pastry brush, lightly brush the entire surface with melted butter.
- e.Lay another sheet directly on top and brush it with butter. Repeat this process until you have a stack of 8 buttered phyllo sheets.
- 4
Step 4
- a.Fill and Roll the Strudel
- b.Spoon the apple filling evenly over the phyllo stack, leaving a 2-inch border on the two long sides and one of the short sides. The filling should form a rectangular shape.
- c.Fold the 2-inch side borders in over the filling. This will seal the ends.
- d.Starting from the short side that has filling up to the edge, use the kitchen towel to help lift and tightly roll the dough into a log.
- e.Carefully transfer the strudel log, seam-side down, onto the prepared baking sheet.
- 5
Step 5
- a.Bake to Golden Perfection
- b.Brush the top and sides of the strudel generously with the remaining melted butter.
- c.Using a sharp knife, make a few shallow diagonal slashes across the top of the strudel to allow steam to escape.
- d.Bake for 35-40 minutes, or until the pastry is a deep golden brown and crisp.
- e.Remove from the oven and let the strudel cool on the baking sheet for at least 30 minutes. This is crucial for the filling to set, ensuring clean slices.
- 6
Step 6
- a.Serve and Enjoy
- b.Just before serving, dust the top generously with powdered sugar.
- c.Use a serrated knife to gently cut the strudel into 8 slices.
- d.Serve warm, either on its own or with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of vanilla sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Work quickly with phyllo dough as it dries out very fast. Keep the sheets you aren't using covered with a damp kitchen towel.
- 2Don't skip toasting the breadcrumbs! They absorb excess juice from the apples, preventing a soggy bottom and adding a nutty flavor.
- 3Use a mix of tart and sweet apples for a more complex flavor. Granny Smith, Honeycrisp, and Braeburn are excellent choices.
- 4Letting the strudel cool is crucial. Slicing it while it's too hot will cause the filling to ooze out and the pastry to crumble.
- 5For an extra crisp top, you can sprinkle a tablespoon of granulated sugar over the buttered top before baking.
- 6The kitchen towel rolling method is key to getting a tight, neat roll without tearing the delicate phyllo.
Adapt it for your goals.
Fruit
Replace half the apples with firm pears. You can also add a handful of dried cranberries or cherries along with the raisins.
NutsNuts
Substitute walnuts with pecans, almonds, or hazelnuts for a different nutty flavor and texture.
SpicesSpices
Add a pinch of ground cloves or allspice to the filling for a warmer spice profile. A bit of fresh lemon zest can also brighten the flavor.
DoughDough
For a quicker version, you can use a sheet of store-bought puff pastry instead of phyllo dough. The texture will be different—more puffy and less shatteringly crisp—but still delicious.
Why this is on our healthy list.
Source of Dietary Fiber
Apples are a good source of dietary fiber, particularly pectin, which supports digestive health and can help regulate blood sugar levels.
Contains Healthy Fats
Walnuts provide heart-healthy omega-3 fatty acids (ALA), which have anti-inflammatory properties and are beneficial for brain health and cardiovascular function.
Rich in Antioxidants
Apples, cinnamon, and walnuts are all rich in antioxidants. These compounds help protect your cells from damage caused by free radicals, contributing to overall health.
Frequently asked questions
The best apples are firm, tart, and hold their shape when baked. Granny Smith is the classic choice. Other great options include Honeycrisp, Braeburn, Golden Delicious, and Jonagold. Using a mix of two different types can create a more complex flavor.