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Classic Apple Strudel (Apfelstrudel)

A cross-section view of a flaky, golden brown apple strudel dusted heavily with powdered sugar.
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This recipe translates the traditional Austrian Apfelstrudel into a straightforward process for your home kitchen. You get a flaky pastry wrapped around a warm, spiced apple filling, perfect for dessert.

Ingredients

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  • 1 pound strudel dough (or 1 package store-bought phyllo dough, thawed)
  • 6 large tart apples (like Granny Smith), peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup raisins (optional)
  • 1/4 cup chopped walnuts or pecans (optional)
  • 2 tablespoons lemon juice
  • 1/4 cup breadcrumbs (fine, dried)
  • 4 tablespoons unsalted butter, melted, divided
  • 1 egg, beaten (for egg wash)
  • Powdered sugar, for dusting

Instructions

  1. Prepare the apples: In a bowl, combine the sliced apples, sugar, cinnamon, raisins, nuts, and lemon juice. Mix gently. Let this mixture sit while you prepare the dough.
  2. Prepare the dough: If using homemade strudel dough, stretch it very thin on a floured cloth until you can almost see through it. If using phyllo dough, layer 8 sheets on a clean kitchen towel, brushing each sheet lightly with melted butter.
  3. Prepare the base: Melt 2 tablespoons of butter. Brush the dough surface lightly with the melted butter. Sprinkle the breadcrumbs evenly over the dough surface. This absorbs excess moisture.
  4. Add the filling: Spoon the apple mixture over the breadcrumbs, leaving a 2-inch border clear on all sides.
  5. Roll the strudel: Use the kitchen towel to help you carefully lift and roll the dough over the filling, tucking in the ends as you go. Roll it into a log shape.
  6. Transfer and brush: Gently transfer the strudel, seam-side down, onto a baking sheet lined with parchment paper. Brush the entire top surface with the remaining 2 tablespoons of melted butter.
  7. Bake: Bake in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 35 to 45 minutes, or until the pastry is golden brown and crisp.
  8. Rest and serve: Let the strudel cool on the baking sheet for 10 minutes. Dust generously with powdered sugar before slicing. Serve warm.

Notes

  • If you want a quicker version, substitute the homemade dough with one package of store-bought puff pastry. Follow steps 3 through 6, adjusting the baking time as needed for puff pastry (usually 30 minutes).
  • For a classic Austrian presentation, serve this warm apple dessert with a side of vanilla ice cream or vanilla sauce.
  • If your raisins are dry, soak them in warm water for 10 minutes before adding them to the apple filling.

Nutrition

Find it online: https://kitchenslang.com/apple-strudel-recipe-classic-apfelstrudel/