Traditional Apple Strudel

Name: Traditional Apple Strudel
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Austria
Ingredients: 6 phyllo dough sheets; 800 g of apples (peeled and diced); 70 g of raisins; 60 g of turbinado sugar; 1,5 tsp of ground cinnamon; 1 tbsp of lemon juice; 40 g of breadcrumbs; 70 g of butter (melted); 15 g of powdered sugar

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This apple strudel recipe reveals a thin, crispy pastry wrapped around tender fruit, raisins and sweet spices. Ideal for an autumn or winter snack, this comforting dessert is enjoyed warm with a scoop of ice cream or a cloud of cream.

Total time: 1 h
Prep: 25 min
Cook: 35 min
Rest: 15 min
Difficulty: Medium
Per person: €0.92

By the CookinBreak team

Ingredients 9

slices

Estimated cost €5.50

For the dough

6 phyllo dough sheets

For the filling

For assembly

⅓ cup buttermelted

For the finish

2 tbsp powdered sugar

Equipment

Mixing bowlfor mixing the filling
Pastry brushfor brushing on the butter
Baking sheetlined with parchment paper
Clean kitchen towelto make rolling easier

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 375 °F on convection.

In a large bowl, mix the cut apples with the raisins, brown sugar, ground cinnamon and lemon juice.
In a dry skillet with no fat, lightly toast the breadcrumbs for two minutes to give them a slight nutty flavor, then let cool.
Lay a clean towel on your work surface, then spread out the first of the phyllo sheets and brush it with the melted butter using a pastry brush.
Stack the other phyllo sheets on top, brushing each one with a little melted butter.
Spread the breadcrumbs over two thirds of the dough surface, then arrange the apple mixture on top.
Gently roll the whole thing up on itself using the towel to help, fold the ends underneath, then place the log on the lined baking sheet.
Brush the surface with the remaining melted butter and bake for until the crust is deeply golden and crisp.
Let cool slightly after taking it out of the oven, then dust with the powdered sugar before cutting into slices.

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Nutrition facts

per serving · estimate

305kcal

Protein3 g4%
Carbs47 g61%
Fat12 g35%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Toast the breadcrumbs dry before spreading them over the dough: besides adding a pleasant biscuity note, they absorb the moisture from the fruit while baking and guarantee a perfectly crisp, flaky layer underneath.

Freezing : Can you freeze this recipe?

Yes

Very good, up to 2-3 months once baked, individually wrapped.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

The filling can be made ahead. The assembled strudel keeps 24h in the fridge before baking.

Reheating : How do you reheat it?

Oven 150-160°C for 10-15 min or air fryer. Microwave not recommended (softens the dough).

Variations

Walnut version: fold 50 g of crushed walnuts or hazelnuts into the fruit filling.
Flavored version: soak the raisins for 15 minutes in a tablespoon of amber rum before using.
Puff pastry version: replace the phyllo sheets with a roll of thin puff pastry for a more airy texture.

Mistakes to avoid

Forgetting the breadcrumbs, which would make the base of the strudel soft and soggy from the fruit juices.
Letting the phyllo sheets dry out in the open air during preparation without covering them with a damp cloth.
Slicing the strudel right out of the oven, risking the hot filling spilling out completely.

Frequently asked questions

Which apples should I choose for a successful strudel?

Go for apples that hold up well when cooked while adding a tart touch, such as Boskoop, Jonagold, Reine des Reinettes or Granny Smith. They help avoid a filling that is too runny.

Can I replace the phyllo dough with brick pastry sheets?

Yes, brick pastry sheets work very well for this recipe. The texture will be slightly more brittle and crispy; just make sure to butter each sheet in the same way.

What should I serve with apple strudel?

This dessert is traditionally served warm, accompanied by silky vanilla custard, a scoop of vanilla ice cream or a nice quenelle of unsweetened whipped cream.

How can I make sure the dough does not tear when rolling?

Avoid cutting the fruit into pieces with sharp edges, and use a clean towel placed under the phyllo sheets to lift and guide the roll without forcing it with your fingers.