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.
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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
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.
Sauté 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 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.
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.
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 a second strudel.
Bake
Bake the strudels at 400°F | 205°C for 20 to 25 minutes, until browned.
FAQs & Expert Tips
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.
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.
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Easy Apple Strudel (Apfelstrudel)
Equipment
- 1 kitchen towel
Ingredients
- 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
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
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.
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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.
Marlynn @UrbanBlissLife says
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.
Catherine says
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. 🙂
Renée ♥ says
This recipe only takes about 4 or 5 apples, so you might be able to make both!
Rachel Lloyd says
This is the perfect fall dish! I love it. The flavors all go so well. Can't wait to try it.
Jenni says
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! 😉
Pech says
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!
Renée ♥ says
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.