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Apple Strudel

This Apple Strudel uses phyllo dough for a quick and easy take on the traditional Austrian dessert, resulting in a flaky and cinnamon-spiced treat.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Austrian
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Filling
  • 4 medium Granny Smith apples, peeled and thinly sliced Provides tartness that balances sugar and holds shape during baking.
  • 1/2 cup granulated sugar
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup plain breadcrumbs, lightly toasted Absorbs juice to prevent soggy bottom.
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons lemon juice Prevents browning of apples.
  • 1 teaspoon lemon zest
For Assembly
  • 12 sheets phyllo dough, thawed About half a 16-oz package.
  • 1/2 cup unsalted butter, melted Brush each layer generously with good quality butter.
  • 2 tablespoons breadcrumbs for sprinkling To create a barrier between filling and pastry.
  • Powdered sugar for dusting Traditional finishing touch.

Method
 

Preparing the Filling
  1. Peel apples and cut into quarters. Remove cores carefully. Slice quarters thinly—about 1/4 inch thick.
  2. Place sliced apples in a large bowl. Toss with lemon juice immediately to prevent browning.
  3. Toast breadcrumbs in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden.
  4. Add sugar, raisins, cinnamon, nutmeg, and lemon zest to apples. Toss gently to combine.
  5. Add half the toasted breadcrumbs and mix thoroughly. Reserve remaining breadcrumbs for sprinkling on phyllo.
Working with Phyllo Dough
  1. Thaw frozen phyllo in refrigerator overnight and bring to room temperature 1 hour before using.
  2. Keep unused phyllo covered with a damp towel while working.
  3. Lay a clean kitchen towel on the work surface. Place one phyllo sheet on the towel. Brush with melted butter.
  4. Repeat with 5 more sheets, brushing each layer with butter.
Assembling the Strudel
  1. Sprinkle reserved breadcrumbs over buttered phyllo, leaving a 2-inch border.
  2. Mound apple filling along one long edge, about 3 inches from the edge.
  3. Fold short edges over filling, then roll phyllo tightly around the filling.
  4. Place the strudel seam-side down onto a parchment-lined baking sheet and brush the outside with remaining melted butter.
  5. Cut 3-4 diagonal slits on top for steam vents.
Baking Process
  1. Preheat oven to 375°F (190°C) and bake for 35-40 minutes until deep golden brown.
  2. Cool on baking sheet for 10 minutes, then transfer to a wire rack and cool for another 20-30 minutes before slicing.

Notes

Serve with whipped cream or vanilla ice cream. This strudel also freezes well.