Apple Strudel
Apfelstrudel became famous in the coffee houses of Vienna and is a fixture of bakeries and cafés across Germany. The traditional dough is stretched by hand until it is almost see-through. This home version uses store-bought phyllo pastry instead, which gives the same crisp, flaky layers in a fraction of the time. Inside are tart apples, cinnamon, raisins, walnuts and buttery toasted breadcrumbs that soak up the juices.
By Mei Lin Tan
Published
- Prep Time
- 30 mins
- Cook Time
- 45 mins
- Cool
- 20 mins
- Total Time
- 1 hr 35 mins
- Servings
- 8 servings
How do you make Apple Strudel?
To make apple strudel with phyllo, toss 1 kg thinly sliced tart apples with sugar, cinnamon, lemon, raisins and walnuts. Brush 8 phyllo sheets with melted butter and stack them, scatter with butter-toasted breadcrumbs, and spoon on the apples. Roll into a log, brush with butter and bake at 190°C (375°F) for 35-40 minutes until deep golden. Dust with icing sugar.
- Total time
- 1 hr 35 mins
- Calories
- 360 per serving
- Protein
- 4 g
- Yield
- 8 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Filling
Crumbs
Pastry
Equipment
Large baking sheet · Parchment paper · Clean kitchen towel · Pastry brush · Small skillet · Large mixing bowl · Serrated knife
Quick Directions
Heat the oven
Heat the oven to 190°C (375°F) and line a baking sheet.
Toast the breadcrumbs
Toast the breadcrumbs in butter until golden.
Mix the filling
Toss the apples with sugar, cinnamon, lemon, raisins, walnuts and salt.
Layer the phyllo
Stack the 8 phyllo sheets on a towel, brushing each with butter.
Fill and roll
Add crumbs and apples, fold in the ends and roll into a log, seam side down.
Bake
Bake for 35-40 minutes until deep golden and the apples are tender.
Cool and serve
Cool for 20 minutes, dust with icing sugar and slice.
Step-by-Step Instructions
Follow these detailed steps to make the perfect apple strudel.
Heat the oven
Heat the oven to 190°C (375°F) and line a large baking sheet with parchment paper. Keep the phyllo in its packet, or under a damp kitchen towel, until you need it so it doesn't dry out.
Toast the breadcrumbs
Melt the 40 g of butter in a small skillet over medium heat. Add the breadcrumbs and stir for 3-4 minutes until golden and fragrant. Tip onto a plate to cool.
Mix the filling
In a large bowl, toss the apple slices with the sugar, cinnamon, lemon zest and juice, raisins, walnuts and salt. Make the filling just before you assemble the strudel, as the apples start releasing juice as soon as they meet the sugar.
Layer the phyllo
Lay a clean kitchen towel on the counter. Place one phyllo sheet on it with a long side facing you and brush it lightly with melted butter. Lay another sheet on top, brush with butter, and repeat until all 8 sheets are stacked. Small tears don't matter, as the layers hide them.
Fill and roll
Scatter the toasted crumbs over the half of the pastry nearest you, leaving a 5 cm border at each short end. Spoon the apples in a thick log along the crumbs, leaving any juice in the bowl. Fold the short ends over the filling, then lift the towel to help roll the strudel away from you into a firm log. Roll it onto the baking sheet seam side down, curving it slightly if it is too long. Brush with melted butter and cut 4 or 5 small slits in the top.
Bake
Bake for 35-40 minutes, brushing with the last of the butter halfway through, until the pastry is deep golden and crisp and a skewer pushed through one of the slits meets no resistance from the apples.
Cool and serve
Let the strudel cool on the baking sheet for 20 minutes so the filling settles. Dust generously with icing sugar and cut into thick slices with a serrated knife. Serve warm with whipped cream, vanilla sauce or vanilla ice cream.
Recipe Tips
- Phyllo dries out and cracks within minutes in the open air. Take out only what you need and keep the rest covered with a damp towel.
- Don't skip the toasted breadcrumbs. They soak up the apple juices so the bottom of the strudel stays crisp.
- Slice the apples thinly, about 3 mm, so they soften in the same time it takes the pastry to brown.
- Spoon the apples into the pastry with a slotted spoon or your hands and leave the juice behind, or the strudel will leak and go soggy.
- A serrated knife cuts through the crisp layers cleanly without squashing the filling.
Variations
- Rum raisins: soak the raisins in 2 tbsp dark rum or warm apple juice for 30 minutes before adding them to the filling.
- Puff pastry: roll 1 sheet of puff pastry to about 30 x 40 cm, fill and roll the same way, and bake for 30-35 minutes. The crust is richer and less crackly than phyllo.
- Swap half the apples for firm pears, and add a pinch of ground ginger to the filling.
- Nut-free: leave out the walnuts. The strudel is just as good with only apples and raisins.
Nutrition (per serving)
| Calories | 360 |
|---|---|
| Protein | 4 g |
| Carbs | 47 g |
| Fat | 17 g |
| Saturated fat | 8 g |
| Fibre | 3 g |
| Sugar | 27 g |
| Sodium | 200 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and refrigerate for up to 3 days. The pastry softens in the fridge but crisps up again in the oven.
- Freezer
- Freeze the assembled, unbaked strudel, tightly wrapped, for up to 2 months. Bake from frozen at 190°C (375°F), adding 10-15 minutes to the baking time.
- Reheat
- Reheat slices on a baking sheet in a 180°C (350°F) oven for 8-10 minutes to crisp the pastry again.
Apple Strudel FAQs
Is apple strudel German or Austrian?
Apple strudel is most closely tied to Vienna, where it became a coffee-house classic, but it is just as much a part of German baking, especially in the south. You will find it in bakeries and cafés in both countries, usually served warm with cream or vanilla sauce.
Can I use puff pastry instead of phyllo for apple strudel?
Yes. Roll one sheet of puff pastry to about 30 x 40 cm, fill and roll it the same way and bake for 30-35 minutes. It makes a richer, puffier strudel, while phyllo is closer to the thin, crackly layers of traditional strudel dough.
What are the best apples for apple strudel?
Firm, tart apples that hold their shape when baked, such as Granny Smith, Braeburn, Jonagold or Honeycrisp. Soft eating apples turn to mush, and very sweet apples make the filling cloying.
Why is my strudel soggy on the bottom?
Too much apple juice got into the pastry, or the strudel was underbaked. Make the filling just before assembling, leave the juice in the bowl, use the toasted breadcrumbs, and bake until the pastry is deep golden all over.
What do you serve with apple strudel?
Serve it warm with whipped cream, vanilla ice cream or a pouring vanilla sauce, which is the classic choice in Germany and Austria. A dusting of icing sugar is all it needs on its own.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
