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    Home » Recipes » Sweets

    Easy Apple Strudel (Apfelstrudel)

    December 9, 2020 • Updated: July 16, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Easy Apple Strudel recipe

    Fresh, crisp, and warmly spiced, this Easy Apple Strudel (Apfelstrudel) is fancy enough for the most elaborate menu, yet simple enough for any night of the year.

    Close-up of a whole apple strudel on a long serving plate.
    Jump to:
    • What's the Story Behind this Recipe?
    • What Goes into this Recipe
    • How to Make Apple Strudel
    • FAQs & Expert Tips
    • Related Recipes
    • Easy Apple Strudel (Apfelstrudel)

    What's the Story Behind this Recipe?

    What could be more perfect than Apple Strudel? (Or, as my high school German teacher Frau Müller would say, Apfelstrudel.) Fresh, crisp, and warmly spiced, this Easy Apple Strudel is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

    Strudel is an Austrian-inspired layered pastry dessert that is enjoyed around the world. 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.

    Not only do I love the flaky, paper-thin crunch that the phyllo lends to the finished pastry, but the substitution makes this Easy Apple Strudel recipe simple to make and (nearly) foolproof. 

    What Goes into this Recipe

    Apple strudel ingredients, labeled: butter, apples, almonds, lemon zest, bread crumbs, raisins, phyllo, spices.

    Ingredient Notes & Substitutions

    ★ Apples: Good strudel starts with choosing the right apples. My preference when making strudel (or pie, or applesauce) is to use at least two types of apples: this improves the texture and makes the flavors more interesting.

    For apple strudel, I usually go with a tart baking apple and a sweet or sweet-tart apple. (The strudel pictured here was made with a mixture of two-thirds Granny Smith apples, and one-third Jonagolds.)

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

    ★ Bread crumbs: Use fresh, soft bread crumbs. This is one of those times I prefer using white bread crumbs.

    Substitutions: 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.

    How to Make Apple Strudel

    Prepare the filling

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

    butter and crumbs in skillet

    Sauté breadcrumbs in melted butter until toasty. Set aside.

    toasted bread crumbs in skillet

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

    It is very important that you mix the apples in immediately before you assemble the strudels. Do not allow the mixture to set after mixing, or it will become too juicy for the delicate phyllo leaves before the strudel bakes.

    apple strudel filling

    Assemble the Strudel

    Preheat oven to 400°F | 205°C.

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

    phyloo sheet with butter and bread crumbs

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

    Repeat until 6 leaves have been used.

    stacked phyloo sheets with butter and bread crumbs

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

    apple filling on phyllo dough

    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.)

    how to roll fresh apple strudel

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

    unbaked strudel in pan

    Bake

    Bake the strudels at 400°F | 205°C for 20 to 25 minutes, until browned.

    Cut piece of strudel on a plate with the apples and filling showing

    FAQs & Expert Tips

    How long does strudel last?

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

    Can I use puff pastry instead of phyllo dough for apple strudel?

    You can use puff pastry; however, it will change the texture of the strudel. Phyllo dough yields a crisp, light bite, while puff pastry produces a softer, thicker roll.

    If you use puff pastry, you will need to adjust the baking time and temperature according to the box directions.

    Whole apple strudel on long serving plate, and single serving on a small plate.

    Related Recipes

    • Baked Brie in Puff Pastry with Jam
    • Blueberry Banana Muffins
    • Dutch Apple Cranberry Crepes
    • Old-fashioned Bread Pudding

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    baked apple strudel

    Easy Apple Strudel (Apfelstrudel)

    Made with phyllo dough and fresh apples, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Dessert
    Cuisine: German
    Diet: Vegetarian
    Prep Time:25 minutes
    Cook Time:25 minutes
    Total Time:50 minutes
    Servings: 16 servings
    Calories: 291kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Heavy Baking Sheet
    • 1 Mixing Bowl
    • 1 kitchen towel

    Ingredients

    US Customary - Metric
    • 1½ pounds thinly sliced baking apples about 5 cups | i.e.,Jonagold, Granny Smith, etc.
    • ¾ cup golden raisins
    • 1 tablespoon fresh lemon zest zest of one lemon
    • ¾ cup sugar
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ¾ cup almonds ground
    • 1 ½ cups fresh breadcrumbs
    • 1¼ cups butter divided
    • 12 leaves phyllo pastry thawed

    Instructions

    Prepare Apple Strudel Filling

    • Heat a small skillet over medium heat.
      Melt ¼ cup of the butter, and then add breadcrumbs.
    • Saute breadcrumbs in melted butter until toasty.
      Set aside.
    • Mix together sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds.
    • It is very important that you do this immediately before you assemble the strudels. Do not allow the mixture to set after mixing, or it will become too juicy for the delicate phyllo leaves before the strudel bakes.

    Assemble Apple Strudel

    • Preheat oven to 400°F | 205°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.
    • 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 the second strudel.
      Bake the strudels at 400°F | 205°C for 20 to 25 minutes, until browned.

    Notes

    This recipe makes two large strudels. 

    Wrapped tightly in parchment or plastic wrap, strudel may be stored at room temperature for up to 2 days. For longer storage, wrap it tightly and keep it in the refrigerator 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.

    Nutrition

    Serving: 1slice | Calories: 291kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 282mg | Potassium: 174mg | Fiber: 3g | Sugar: 19g | Vitamin A: 488IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Marlynn @UrbanBlissLife says

      October 10, 2014 at 1:47 pm

      YUM! What a great way to celebrate all of the delicious apples of the season. And, I am a big fan of store bought phyllo dough.

      Reply
    2. Catherine says

      October 08, 2014 at 5:47 pm

      I took my daughter to the apple orchard today and picked a bunch, so this would be right up my alley—except I have big plans for apple sauce. 🙂

      Reply
      • Renée ♥ says

        October 08, 2014 at 7:28 pm

        This recipe only takes about 4 or 5 apples, so you might be able to make both!

        Reply
    3. Rachel Lloyd says

      October 08, 2014 at 2:14 pm

      This is the perfect fall dish! I love it. The flavors all go so well. Can't wait to try it.

      Reply
    4. Jenni says

      October 08, 2014 at 1:22 pm

      This looks fantastic! I love phyllo dough and try to use it every fall because it just feels right during this season. I typically go with Greek or Middle Eastern with my phyllo dough recipes. I didn't even think of trying it with apples! I personally like raisins so I'd probably just add more! 😉

      Reply
    5. Pech says

      October 08, 2014 at 10:13 am

      Mmm, that first picture is amazing, I want to just eat my screen! I'm not a fan of raisins so I admit I might leave that out. Also, I tried my own phyllo dough one time and it was such a mess I'm with you in proclaiming the greatness of store bought frozen phyllo!

      Reply
      • Renée ♥ says

        October 08, 2014 at 10:55 am

        I don't like raisins either, Pech. But the golden raisins seem to taste less "raisiny" to me. I've also made it with craisins which is pretty awesome too.

        Reply

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