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 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 (Apfelstrudel) 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 incredibly easy, and (nearly) foolproof.
What kind of apples work best for apple strudel?
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.)
Post Updated December 9, 2020 (Originally published October 8, 2014)
Easy Apple Strudel (Apfelstrudel)
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
- 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.
Notes
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.
Oom-PahPah! More German Recipes!
- 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.