This apple strudel is made with crispy phyllo dough and loads of apples, cinnamon, raisins and walnuts.
It’s surprisingly simple to make and will take you no more than an hour to fully cook.
Keep reading to find out how you can make it at home.
Simple Apple Strudel with Phyllo Dough Recipe
Apple strudel is typically prepared with puff pastry which can be intimidating if you don’t have much experience in making dough.
Fortunately, you can also make apple strudel using refrigerated puff pastry.
This handy ingredient is quite popular in Balkan cuisine and is most often used to make Spanakopita and banitsa.
Phyllo pastry is also used to make a variety of desserts such as baklava and galaktoboureko.
Anyways, as you’re about to find out, making apple strudel with phyllo pastry is quite easy and you’ll only need a handful of ingredients.
The most notable ingredients which give this strudel its signature flavor are raisins, breadcrumbs and walnuts.
The combination of these ingredients creates a unique texture and lends the strudel with additional flavor.
Ingredients
- Phyllo Pastry – You’ll need eight phyllo pastry sheets for this apple strudel. You can buy them refrigerated or frozen.
- Apples – I’m using Golden Delicious apples, but you can also make this recipe with regular red apples.
- Breadcrumbs – Breadcrumbs will add a nice crunchy texture to the filling.
- Walnuts – The filling also comes with some ground and chopped walnuts.
- Powdered sugar – No apple strudel recipe would be complete without a generous amount of powdered sugar on top.
- Raisins – A handful of raisins will improve the sweetness of this dessert and add to the texture.
- Cinnamon – Cinnamon pairs perfectly with any apple dessert including traditional apple strudel.
How to Make
Check out the recipe card at the end of this article for detailed, step-by-step instructions.
Start by taking the pastry sheets out of the fridge and letting them rest for 20 minutes at room temperature.
In the meantime, transfer the diced apples, sugar, cinnamon, raisins, lemon juice and water to a pot.
Cook the filling until it thickens up, then transfer it into a bowl to cool.
Continue by roasting the breadcrumbs in some of the butter until golden.
Melt the rest of the butter in a small saucepan and set it aside.
Mix the apple filling with the breadcrumbs, then add the walnuts.
Unroll the pastry sheets, then brush each sheet with some of the melted butter and stack the sheets on top of each other.
Transfer the apple filling on one end of the pastry sheets, tuck the sides and roll it into a log.
Place the rolled apple strudel in a baking pan lined with parchment paper, brush it with some melted butter and bake for half an hour in an oven preheated to 350°F (180°C).
Transfer the baked strudel into a cutting board, cut it into six even sized pieces.
Let the strudel cool off, sprinkle it with the powdered sugar and serve.
Storage
Apple strudel will last for 3 to 5 days when stored in the fridge.
You should place any leftovers you have in an airtight container or a plastic bag so they can last for the maximum amount of time.
You can also freeze apple strudel and stash it in your freezer for up to three months.
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Simple Apple Strudel with Phyllo Dough Recipe
Ingredients
- 1 pound apples diced; peeled
- 8 phyllo pastry sheets
- 1/4 cup sugar
- 1 tsp lemon juice
- 1/4 cup raisins
- 1/2 teaspoon cinnamon ground
- 1/2 cup breadcrumbs
- 7 tbsp unsalted butter
- 1/4 cup walnuts ground
- 1/4 cup walnuts chopped
- 1/8 cup water
- Powdered sugar
Instructions
- Preheat oven to 350°F (180°C).
- Take out the phyllo pastry from the fridge and let it rest for 20 minutes at room temperature.
- Peel the apples, remove their seeds, and dice them into half-inch cubes. Chop half of the walnuts and grind the rest.
- Add the diced apples, sugar, cinnamon, raisins, lemon juice, and 30 ml. of water in a pot. Cover and let cook for about 5 minutes. Uncover, increase heat to high, and cook until thick, about 2-3 minutes. Transfer the apples into a cup and let them cool off.
- Melt 2 tbsp of the butter on the stove and add the breadcrumbs. Roast the breadcrumbs until golden and set them aside.
- Melt the rest of the butter and set it aside.
- Mix the breadcrumbs into the apples once the apple mixture cools off. Add the crushed and ground walnuts to the mixture.
- Take the pastry sheets out of their package, unroll them, and cover them with a damp towel.
- Brush the pastry sheets with the melted butter and layer them on top of each other.
- Place the apple filling at one end of the pastry sheets, about 2 inches from the edge, and tuck in both sides. Brush the sides with the melted butter and roll the strudel into a log.
- Line a baking pan with parchment paper, brush it with some of the butter, place the apple strudel, and brush it with butter.
- Bake for half an hour or until golden brown.
- Transfer onto a cutting board, let cool down for 3 minutes, and cut into six pieces.
- Let the apple strudel cool off for another 20 minutes and sprinkle it with powdered sugar.
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Nutrition
I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.