Fresh, crisp, and sweetly spiced, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.
[Photo Courtesy of Kendra of Bellezamia]
However, 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 (nearly) foolproof.
Apple Strudel
Ingredients
- 6 cups thinly sliced baking apples e.g., Jonagold, Granny Smith*
- 3/4 cup golden raisins
- Zest of one lemon
- 3/4 cup sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 3/4 cup almonds ground
- 1 1/2 cups fresh breadcrumbs
- 1 to 1 1/4 cups butter melted (do not use margarine!)
- 12 leaves phyllo pastry thawed (1/2 box)
Instructions
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In a small skillet, saute breadcrumbs in 1/4 cup melted butter until toasty. Set aside.
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Mix together sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds. (Note: It is important that you do this right before you assemble the strudels, or the mixture may become too juicy for the delicate phyllo leaves.)
To assemble strudels:
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Place one phyllo leaf on a kitchen towel and brush with melted butter. Sprinkle with about a tablespoon of breadcrumbs.
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Place a second leaf on top and brush with butter again. Sprinkle with a tablespoon of breadcrumbs.
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Repeat until 6 leaves have been used.
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Spread filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border on the sides.
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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.)
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Brush top of the strudel with butter and sprinkle with toasted breadcrumbs.
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Repeat to make the second strudel.
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Bake the strudels at 400°F for 20 to 25 minutes, until browned.
If you look closely at my pictures, you might notice that I roll my strudel both the “long way” and the “short way.” (I prefer the long way though.) It doesn’t really matter: one way, you get a short, fat strudel, and the other you end up with a long, skinny strudel. It’s really just a matter of personal preference.
What’s on your Oktobestfest menu?
- Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms
- Rotkohl {German Sweet & Sour Red Cabbage}
- Hot German Potato Salad {Recipe}
- Apfelstrudel {Apple Strudel Recipe}
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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!
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.
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! 😉
This is the perfect fall dish! I love it. The flavors all go so well. Can’t wait to try it.
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. 🙂
This recipe only takes about 4 or 5 apples, so you might be able to make both!
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.