Apple Strudel

Name: Apple Strudel
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 8 servings
Cuisine: Austrian
Ingredients: 12 frozen phyllo dough sheets (thawed); 3 lbs Granny Smith apples, peeled, cored, thinly sliced; 8 tbsp unsalted butter, melted; 1/2 cup granulated sugar; 1/4 cup brown sugar (packed); 1 tsp ground cinnamon; 1/2 cup raisins; 6 tbsp plain dry breadcrumbs; 1 tbsp fresh lemon juice; 2 tbsp powdered sugar

Layers of buttery phyllo dough wrapped around a cinnamon-spiced apple and raisin filling, baked until shatteringly crisp and golden - the iconic Austrian pastry dusted with powdered sugar.

75 minMediumServes 8320 cal/serving

AustrianDessertOvenVegetarianNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

12 frozen phyllo dough sheets (thawed)
3 lbs Granny Smith apples, peeled, cored, thinly sliced
8 tbsp unsalted butter, melted
1/2 cup granulated sugar
1/4 cup brown sugar (packed)
1 tsp ground cinnamon
1/2 cup raisins
6 tbsp plain dry breadcrumbs
1 tbsp fresh lemon juice
2 tbsp powdered sugar

Instructions

1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2

In a large bowl, toss the 3 lbs peeled, cored, thinly sliced Granny Smith apples with 1/2 cup granulated sugar, 1/4 cup brown sugar (packed), 1 tsp ground cinnamon, 1/2 cup raisins, and 1 tbsp fresh lemon juice. Let sit for 5 minutes to release some juices.
3

In a small skillet, melt 1 tablespoon of the unsalted butter over medium heat. Add the 6 tbsp plain dry breadcrumbs and toast, stirring constantly, for 2 to 3 minutes until golden. Set aside.
4

Lay a clean kitchen towel on your work surface. Place one frozen phyllo dough sheets (thawed) sheet on the towel and brush all over with melted unsalted butter. Layer another sheet on top and brush with butter. Repeat until all 12 sheets are stacked and buttered.
5

Sprinkle the toasted breadcrumbs over the phyllo, leaving a 2-inch border on all sides. Spoon the apple filling in a log shape along one long edge of the phyllo, then roll the strudel tightly using the towel to guide you. Tuck in the ends and transfer seam-side down to the prepared baking sheet.
6

Brush the outside of the strudel with remaining melted unsalted butter and score the top lightly with a sharp knife.
7

Bake for 30 to 35 minutes until deep golden brown and crisp. Let cool for at least 15 minutes.
8

Dust generously with 2 tbsp powdered sugar before slicing and serving.

Questions

Can I make Apple Strudel dairy-free?

Yes. The dairy in this entry is 8 tbsp unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Apple Strudel gluten-free?

Not cleanly. 12 frozen phyllo dough sheets (thawed), 6 tbsp plain dry breadcrumbs has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free dessert collection instead.

How long does Apple Strudel keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Apple Strudel?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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