Easy Apple Strudel (Apfelstrudel) with Phyllo Dough

Warm, spiced, and wrapped in flaky phyllo, this easy Apple Strudel recipe makes a classic dessert that's perfect for holidays, weeknights, or any cozy gathering.

Jump to:

• What is Apple Strudel (Apfelstrudel)?
• Ingredients You'll Need
• Step-by-Step: How to Make Apple Strudel with Phyllo Dough
• Tips for the Best Apple Strudel
• Variations to Try
• Serving Suggestions
• Storage & Make-ahead Tips
• Apple Strudel FAQ
• Equipment Spotlight
• More German Recipes to Try
• Easy Apple Strudel (Apfelstrudel)

When I think of apple strudel, I can't help but remember my high school German teacher, Frau Müller. She had a knack for weaving culture into the classroom, so alongside vocabulary drills, she occasionally treated us to German favorites like Kartoffelsalat (yum!), creamy Butterkäse, and, of course, Apfelstrudel.

Over time,  I've developed my own easy apple strudel recipe that honors those cherished memories - a crisp, tender pastry that makes this classic dessert approachable for today's home cook and a hit at every gathering.

What is Apple Strudel (Apfelstrudel)?

Originating in Austria the late 17th century, apple strudel is a classic Viennese pastry consisting of a sweet apple filling swirled inside a delicate, paper-thin crust. Now requisite in any German bakery, traditional strudel involves an impossibly thin pastry dough, stretched until nearly transparent, then wrapped around spiced apples and baked to golden perfection.

My easy apple strudel recipe honors the flavors and spirit of the original while making it approachable for modern home bakers. Instead of hand-stretching dough (a skill that takes time and patience - and probably an authentic German Oma - to master), this version uses phyllo dough; paper-thin pastry sheets you can find in the freezer aisle. The result? Crisp, buttery layers wrapped around tender apples, with all the charm of the classic and a lot less fuss.

Why You'll Love This Easy Apple Strudel Recipe

• Simple, minimal ingredients - apples, spices, phyllo, and a few pantry staples.
• No homemade dough required - phyllo keeps it flaky without the stress.
• Holiday-worthy presentation - golden, crisp layers look impressive on any table.
• Weeknight-friendly - comes together faster than pie, but just as cozy.

Ingredients You'll Need

The Best Apples for Strudel

Not all apples bake the same way, and the right mix makes all the difference. A combination of tart and sweet varieties keeps the filling balanced and flavorful.

• Granny Smith - Tart, firm, and dependable; helps prevent the filling from getting too sweet.
• Jonagold - Sweet-tart with a nice aromatic flavor; pairs beautifully with spices.
• Honeycrisp - Juicy and crisp, holds its shape well.
• Braeburn - Complex flavor, slightly spicy undertone, good balance of sweet and tart.
• Golden Delicious - Softens more than others but adds sweetness and fragrance.

The apples should be cored, peeled, and thinly sliced.

My favorite mix: two-thirds Granny Smith and one-third Jonagold for a filling that's bright, not too sweet, and perfectly textured.

Phyllo Dough

To keep things easy, I recommend using frozen phyllo dough for this strudel recipe. Making strudel pastry from scratch is talent I have yet to master: the delicate dough must be rolled so thin that you can read a newspaper through it. So while some traditionalists may cringe at the idea of using store-bought phyllo dough, I embrace it.

You will also need:

• Fresh breadcrumbs: Pulse day-old bread in a food processor or blender to make fresh bread crumbs. You can use plain canned bread crumbs or panko crumbs; however, they do not soften as well.
• Raisins: I always use golden raisins for strudel because their flavor blends better with the apples. I recommend using your favorite type of raisin. In general, I am not a fan of regular raisins, as I think they have a slightly bitter aftertaste.
• Almonds: The almonds need to be finely ground until they are approximately the same texture as the bread crumbs. I do this by pulsing them in a food processor or blender. Be careful though: it is easy to go from finely ground to almond butter in just seconds.
• Butter: I prefer using salted butter for this recipe.
• Lemon zest: Use fresh lemon zest.
• Sugar: Use granulated white sugar.
• Spices: Ground cinnamon, Ground ginger

BREADCRUMB PRO TIP: The best apple strudel I've ever made used a 50/50 mix of panko and leftover crumbs from my Bavarian Banana Cream Cake! (I bet dried banana bread crumbs would be just as good.) You could also experiment with dried crumbs from spice cake, lemon cake, gingerbread, or even plain banana bread - they all add a subtle twist of flavor.

Step-by-Step: How to Make Apple Strudel with Phyllo Dough

1. Prepare the Filling

Heat a small skillet over medium heat. Melt ¼ cup of the butter, and then add breadcrumbs.

Sauté breadcrumbs in melted butter until toasty. Set aside.

Mixing the Apples: It is vital that the apples are mixed in immediately before you assemble the strudels. Do not allow the mixture to set for more than 10 minutes after mixing, or it will become too juicy for the delicate phyllo leaves before the strudel bakes.

Mix together sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds.

2. Layer the Phyllo Sheets

Place the baking a rack in the next to the lowest position in the oven. Preheat the oven to 400°F (200°C).

Place one phyllo leaf on a kitchen towel and brush with melted butter. Sprinkle with about a tablespoon of breadcrumbs.

Place a second leaf on top and brush with butter again. Sprinkle with a tablespoon of breadcrumbs.

Repeat until 6 leaves have been used.

3. Assemble the Strudel

Spread filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border on the sides.

Lift towel and use it to help you roll up the strudel. Press the ends down to seal. (I don't worry too much about this - some filling may come out, but it always turns out fine.)

Brush top of the strudel with butter and sprinkle with toasted breadcrumbs. Repeat to make a second strudel.

4. Bake

Tip: Strudel tends to brown quickly on top. To prevent overbaking, make an aluminum foil shield for each one before you start baking. Cut two pieces of foil, each about the size of a strudel - large enough to cover the top but not the sides. Gently shape the foil over the unbaked strudels, then set them aside.

Bake the strudels at 400°F (205°C) for 10 minutes. Then carefully place the prepared piece of aluminum foil over the top. Close the oven door, reduce the temperature to 375°F (190°C), and continue baking for about 20 minutes, until the strudels are crisp and golden. (The internal temperature should be around 190-200°F / 88-93°C.)

Tips for the Best Apple Strudel

Making strudel isn't difficult, but a few simple tricks will help yours turn out bakery-beautiful every time:

• Mix the apples right before assembling. Apples release juice quickly once they're combined with sugar and spices. If the filling sits too long, it can make the phyllo soggy.
• Don't overwork the almonds. Pulse them in the food processor just until finely ground. Go too far, and you'll end up with almond butter instead of the light nutty texture you want.
• Work quickly with phyllo. Phyllo dough dries out fast, so keep it covered with a clean, slightly damp towel as you work. If a sheet tears, don't stress - just patch it with a little butter and breadcrumbs.
• Let the strudel rest before slicing. As tempting as it is to dive right in, giving it a few minutes to cool helps the filling set and keeps the layers crisp.

Variations to Try

• Apricot Strudel: This buttery, sweet apricot strudel is delicious and summery and much easier than baking a pie. 
• Sour Cherry Strudel: Made with tart cherries and crisp phyllo dough, this strudel is a great choice for dessert or brunch.
• Pumpkin Strudel: This traditional Bulgarian pumpkin strudel is made of sweet, juicy pumpkin, cinnamon, and walnuts.

Serving Suggestions

This apple strudel is delicious on its own; but for a little extra indulgence, try one of these serving ideas:

• Powdered sugar or cinnamon sugar: A simple dusting adds sweetness and a pretty finish.
• Vanilla ice cream or whipped cream: The cold creaminess pairs perfectly with the warm strudel.
• Caramel or fruit sauce drizzle: Apple, berry, or caramel sauce adds extra flavor and flair.
• Cheese pairing: A small wedge of mild cheese like Havarti or Gouda can make for a fun, unexpected contrast.
• Beverage pairings: Serve with coffee, tea, or a lightly spiced mulled cider for a cozy treat.

Strudel isn't just for dessert - it's perfect for family dinners, holiday gatherings, and Oktoberfest celebrations. It also shines at brunches, picnics, and potlucks. Serve it warm, watch it disappear, and enjoy the little moments of delight it brings to the table.

Storage & Make-ahead Tips

Counter: Wrapped tightly in parchment or plastic wrap, strudel can be stored at room temperature for up to 2 days.

Fridge: It can also be kept in the refrigerator, tightly wrapped for up to 4 days. Strudel gets soggy quickly, so if you store it for more than a day, the pastry will lose its crisp texture.

Freezer: For the best texture, I recommend freezing unbaked strudel and baking it fresh when you're ready to serve.

• Make-ahead (Freeze Before Baking): Assemble the strudel up to the baking step. Wrap tightly in parchment, then foil, and freeze for up to 3 months. Bake straight from frozen, adding about 5-10 extra minutes to the bake time.
• Freeze After Baking: You can also freeze baked strudel, but the pastry won't be quite as crisp once thawed. Reheat in a 350°F oven until warmed through to help bring back some of the crunch.

Apple Strudel FAQ

Equipment Spotlight

For most baking projects, I recommend using a sturdy, heavy-duty baking sheet. My go-to is Caraway's Large 18x13 Baking Sheet, with Nordic Ware's Baker's Half Sheet as a close second.

A solid, weighty pan conducts heat more evenly, which means your baked goods will brown consistently without warping or hot spots. If you don't already own a high-quality baking sheet, it's one of the smartest (and longest-lasting) kitchen investments you can make.

More German Recipes to Try

Frau Müller may not have turned us into fluent German speakers, but she did spark my lifelong curiosity for the foods of Germany. Apple strudel was just the beginning - over the years, I've shared many more classics here on the blog. If you enjoyed this strudel, you might also like:

• Bavarian-style German Lentil Soup (Linsensuppe) - A hearty, comforting soup made with lentils, vegetables, and smoky bacon.
• German Dark Rye Bread - Rich and aromatic, infused with molasses, cocoa, and a triple-seed mix for its distinctive flavor and color.
• Authentic German Beef Rouladen (Rinderrouladen) - Tender beef rolls stuffed with bacon, onion, mustard, and pickles, simmered in a savory gravy.
• Traditional German Red Cabbage (Rotkohl) - Sweet-and-sour braised cabbage that's the perfect side for roasts and schnitzels.
• Authentic Bavarian Sauerbraten with Gingersnap Gravy - A tangy, slow-marinated roast served with a silky gingersnap-thickened sauce.
• Hot German Potato Salad (Bavarian Kartoffelsalat) - Warm potatoes tossed with a tangy bacon-and-vinegar dressing. (Our favorite!)
• Bavarian Banana Cream Cake (Kienow's Copycat Recipe) - A nostalgic bakery favorite with tender banana chiffon layers and billowy whipped cream.
• Crispy Sauerkraut Fritters (Easy Air Fryer Recipe) - Crunchy on the outside, tangy on the inside, and perfect for snacking or parties.

Each recipe carries a little of the same charm that first drew me to German cooking: simple ingredients, bold flavors, and traditions worth sharing.

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Originally published October 8, 2014. This post has been updated with new images, content, and recipe instructions to improve reader experience.