-
Active Time
15 minutes
-
Total Time
1 hour
This elegant apple strudel recipe is surprisingly simple to make. While many versions call rely onfrozen puff pastryand a plethora of rest periods, this one uses store-bought phyllo dough and a steamlined technique. The result is lighter-than-air layers of delicate golden brown pastry wrapped around a delicately spiced filling—and more closely mimics traditional apple strudel (often made with huge sheets of paper-thin strudel dough). Called apfelstrudel in German, this apple dessertis believedto have originated in Vienna in the 1800s, possibly to honor an Austrian monarch and his well-heeled friends. Whether that’s true is debatable, but the dessert recipe remains popular throughout Austria, Germany, the Czech Republic, and other locales once in or adjacent to the Austro-Hungarian Empire.
Prep time mostly entails peeling the apples; tart varieties like Pink Lady and Granny Smith apples areamong the better apples for baking(save Honey Crisps and Golden Delicious for snacking). The apples are tossed with raisins for sweet pops of contrast, plus buttery toasted breadcrumbs, which soak up all the juices while the strudels bake. You can customize the delicious apple filling to your liking: Swap the raisins for any dried fruit (golden raisinsor cherries are particularly nice), toss in a handful of chopped toasted walnuts, use brown sugar instead of white, or trade the cinnamon for cardamom or afall-spice blend.
As with mostapple desserts, homemade apple strudel is delicious on its own or served with a garnish of whipped cream,vanilla ice cream, or a drizzle ofvanilla sauce. This recipe includes an especially tasty topping that gets tang flavor from a bit of sour cream.
Ingredients
10–12 servings
Step 1
Place rack in center of oven; preheat oven to 375°. Melt1½ Tbsp. unsalted butterin a small skillet over medium heat. Add½ cup fine dry breadcrumbsand cook, stirring, until they are golden brown, about 4 minutes; transfer breadcrumbs to a large bowl (reserve skillet).
Step 2
To the breadcrumbs add1½ lb. tart apples, such as Granny Smith, peeled, quartered, and sliced thin crosswise,⅓ cup (67 g) granulated sugar,½ cup raisins, and½ tsp. cinnamonand toss well to combine.
Step 3
Melt remaining6 Tbsp. unsalted butterin the same small skillet. Arrange an 18" strip of wax paper on a work surface with a long side facing you. Place1 sheet of phylloin the center of the wax paper and brush lightly with some of the melted butter.
Step 4
Repeat, layering5 more sheets of phyllo在第一张工作表以同样的方式,刷牙each layer lightly with some of the melted butter. Mound half the apple mixture evenly along the long side facing you, leaving a 2" border at each end.
Step 5
Using the wax paper as a guide and rolling away from you, roll up the strudel tightly and, with the seam side down, fold the ends under to enclose the filling. Transfer the strudel carefully to a lightly buttered rimmed baking sheet and brush it with some of the remaining melted butter. Make a second strudel withremaining phyllo, melted butter, and apple filling in the same manner and transfer it to the prepared baking sheet. Bake strudels until golden brown, 35–45 minutes. Let strudels cool to warm in the pan on the rack.
Step 6
Beat1 cup well-chilled heavy cream,¼ cup sour cream,¼ cup (32 g) powdered sugar, and1 tsp. vanilla extractin a chilled bowl with an electric mixer until the mixture holds soft peaks; transfer whipped cream to a serving bowl.
Step 7
Transfer strudels with slotted spatulas carefully to serving platters and dust them with thepowdered sugar. Serve the strudels warm, sliced diagonally, with the whipped cream.
Do ahead:The strudels may be baked 1 day ahead and kept covered loosely at room temperature. Reheat in a 400° oven for 15 minutes.
Editor’s note:This homemade apple strudel recipe was first printed in the February 1992 issue of ‘Gourmet’ as ‘Apple Raisin Strudels.’ Head this way forAmerican-style apple pieand more ofour best fall desserts→
Leave a Review
Reviews (20)
Back to TopThis was simple to make and delicious. I used panko bread crumbs and added a few walnut crumbs. Next time I'll swap out raisins for dried cranberries.
Marian M
Brampton, Canada
10/31/2021
I have been making this precise recipe for years. It has earned the nickname "Marry Me Apple Strudel" because I have received several proposals of marriage from men after they have tasted it. Never mind that I was married (at the time.) I think I'll make it again and see what happens...
Anonymous
Salem, Oregon
11/24/2018
This was the best strudel! I halved the recipe as I only wanted to make one strudel for a dinner party. It would easily serve 6 people with generous portions. To beat the sticking factor, I used parchment on the pan. It was easy to make and tip about the wax paper was spot on. This was the most delicious strudel I have ever made and the easiest! Followed the recipe and didn't add anything to it and it got rave reviews and disappeared from plates like magic!
kgockley
Stowe, VT
10/16/2016
This recipe was EXCELLENT! Nice flaky dough with the most delicious apple filling. I served it at a dinner and all my guests raved!
meljz1
9/19/2009
This was a lot of work. Next time I'll just buy them!
scard2000
Denver
10/13/2008
this is the easiest strudel ever. I'm Austrian and it was very close to what I'm used to. My son's high school German class prepared this recipe tripled for an October Fest celebration, they had no cooking experience and it came out perfect! This is a keeper.
Anonymous
Pittsburgh
11/1/2007
This makes an excellent strudel - very close to what I ate as a kid in Germany and Austria. If you increase the ingredients to make three strudels, you'll just about consume a whole box of phyllo (two leaves you with excess phyllo; five or so large GS apples). I also double to triple the amount if cinnamon (1T). Add 1T of lemon zest (chopped; about a lemon's worth).
bcollies
McLean, VA
11/20/2005
This was very good! My husband gave me a 10 on a scale of 1 - 10! I added walnuts. The only thing I would change is when it says to put in a lightly buttered pan, I would try to use a cooking spray or non-stick foil next time around because the bottom of the strudel overcooked from I believe the butter. Has anyone experienced this problem? The top came out perfect but the bottom of the strudel was overcooked a bit. Also, on the directions to make the whipped cream the recipe called for 1/4 cup of sour cream but in the directions it didn't mention it. I added it anyways and it tasted good. Was this an error?
Nancy
Springdale, AR
2/20/2004
I love apple strudel and this was a great, standard recipe. Whenever I work with strudel, I only butter every other sheet, since I try to avoid extra fat. This recipe worked just fine this way. I also used a combination of crispy Macintosh and Golden Delicious apples, instead of the green apples. Again, the different varieties turned out great. Finally, I served this with vanilla ice cream. I will definately make this again!
Winnetka, IL
10/10/2003
This was really delicious! We own a Bed and Breakfast, and had bought a lot of phyllo for spanakopita for a wedding, and I was searching for a way to use it. This recipe was not difficult, but it wowed 'em!
Jenny
Keene Valley, NY
10/4/2003
Very easy and very DELICIOUS recipe!! I never worked with phyllo dough before and it was not that hard. It does tear, although it didn't seem to make a difference. I would add toasted pecans next time as other reviewers mentioned. Hint: to make easy cutting after it is baked, I made several "steam vent" slices in the phyllo all the way through the top layer before I put it in the oven. Made cutting very simple afterward.
Jeanie
Rancho Murieta, CA
9/13/2003
This is a great basic recipe. If you have not worked with phyllo dough in the past, be warned that it is not easy to work with. I would add finely chopped walnuts to the filling next time, and I would like to try a glaze for the top of the strudel, although I have no idea how to make it. Confectioners sugar mixed with water, maybe?
Anonymous
NY
6/16/2003
Delicious apple dessert! I made this for my Mother's birthday dinner...it was definitely a hit! Warms up as per the directions perfectly. The topping is great! I would have added pecans. (My husband and I just returned from a week in Vienna, Austria - so this dessert was especially appropriate!
Linda
Kansas City
2/10/2003
delicious! I added some grated lime/lemon in the apple filling..yum.following the directions it came out just marvelous. flakey, not runny. I will definitely make it again.
laura
1/20/2003
Fillo dough is a real pain for first-time user. Lot of problems with sheets sticking together prior to layering and brushing with butter. (is there a trick to separating the sheets?)Too much flaking of crust on top when cutting it after baking. Apple pie or cobbler is better.
Anonymous
Dallas, TX
12/23/2002
See Related Recipes and Cooking Tips
-
43 Apple Desserts for a Warm and Cozy Start to Fall
我们最喜欢的苹果甜点,包括典型的应用le pie, galettes, spiced cakes, tarte Tatin, and more. -
79 Apple Recipes for Making the Most of Your Orchard Haul
These sweet and savory apple recipes include mains for dinner, festive sides, crunchy apple salads, and fall desserts. -
15 Ways Breadcrumbs Can Make Any Dish Better
From pasta topping to strudel filling, breadcrumbs are an essential ingredient in our everyday arsenal.
