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.

Fresh, crisp, and sweetly spiced, this Easy Apfelstrudel {Apple Strudel} is fancy enough for the most elaborate Oktoberfest menu, but simple enough for any night of the year. | The Good Hearted Woman

[Photo Courtesy of Kendra of Bellezamia]

Last week, after a great visit to Oregon Heritage Farms, I came home with my arms laden with bags of Jonagolds, all set to make something sweet and delicious. And since this is Oktoberfest season, what could be more perfect than Apple Strudel? (Or, as my high school German teacher Frau Müller would say, Apfelstrudel.)
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

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Course: Dessert

Author: Renée B. ♥ The Good Hearted Woman

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

In a small skillet, saute breadcrumbs in 1/4 cup melted butter until toasty. Set aside.
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:

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 for 20 to 25 minutes, until browned.

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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?

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Comments

Pech says
October 8 at

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
  October 8 at
  
  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.
  
Jenni says
October 8 at

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! 😉

Rachel Lloyd says
October 8 at

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

Catherine says
October 8 at

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
  October 8 at
  
  This recipe only takes about 4 or 5 apples, so you might be able to make both!
  
Marlynn @UrbanBlissLife says
October 10 at

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.

Easy Apple Strudel {Apfelstrudel}