Here’s a classic Apple Strudel recipe—flaky, fruity, and perfectly spiced:
Ingredients
For the filling:
- 4–5 medium apples (Granny Smith or other tart apples), peeled, cored, and thinly sliced
- 1/4 cup (50 g) granulated sugar
- 1 tsp cinnamon
- 1/4 cup (30 g) raisins (optional)
- 2 tbsp breadcrumbs (to absorb juice)
- 1 tbsp lemon juice
For the pastry:
- 6–8 sheets phyllo dough (store-bought, thawed if frozen)
- 1/2 cup (115 g) unsalted butter, melted
For topping:
- Powdered sugar for dusting
Instructions
- Prepare the filling:
- In a bowl, toss apple slices with sugar, cinnamon, raisins, breadcrumbs, and lemon juice. Set aside.
- Prepare the phyllo dough:
- Lay one sheet of phyllo on a clean surface and brush lightly with melted butter.
- Place another sheet on top and brush with butter again. Repeat until 4–5 layers are stacked.
- Assemble the strudel:
- Place the apple filling along one long edge of the phyllo stack, leaving about 2 inches at the edges.
- Fold the short edges over the filling, then carefully roll the strudel from the filled side to the other end.
- Place seam-side down on a parchment-lined baking sheet. Brush the top with more melted butter.
- Bake:
- Preheat oven to 375°F (190°C).
- Bake for 35–40 minutes until golden and crisp.
- Serve:
- Let cool slightly, then dust with powdered sugar.
- Serve warm, optionally with vanilla ice cream or whipped cream.
💡 Tips:
- Phyllo dough dries quickly—cover unused sheets with a damp towel while working.
- Breadcrumbs help absorb excess apple juice so the strudel isn’t soggy.
- You can add chopped nuts (walnuts or almonds) for extra texture.
If you want, I can also give a quick “rustic” apple strudel version using store-bought puff pastry—easier and still delicious.
Do you want me to do that?
