Apple Strudel

by Sabrina Snyder

Last Update:

1 Comments

5 from 1 vote
8 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Delicious Apple Strudel recipe for a classic Austrian dessert of sweet spiced apple filling, in a flaky pastry. Perfect for the holidays!

From Apple Pie to Apple Cake, there are so many delicious, warm apple Desserts. This classic strudel recipe is another yummy way to turn apples into a sweet baked treat.

Sabrina’s Apple Strudel Recipe

Apple Strudel, a classic Austrian dessert, is a delightful combination of sweet, spiced, crunchy, and soft textures. The key to an excellent strudel lies in its flaky, thin layers of dough that encase a luscious filling of diced apples, warm spices, chopped walnuts, and raisins. This recipe is made with phyllo versus traditional pastry dough, since strudel dough is pretty difficult even for seasoned bakers. The store bought phyllo saves you time and it works just as well.

Dinner, then Dessert

Apple Strudel Recipe

Delicious Apple Strudel recipe for a classic Austrian dessert of sweet spiced apple filling, in a flaky pastry. Perfect for the holidays!
Yield 8 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Austrian
Author Sabrina Snyder
Slice of apple strudel on dessert plate.
PrintRate

Ingredients
 

  • 4 granny smith apples , cored, peeled and diced
  • 1 cup brown sugar , packed
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts , chopped
  • 1/2 cup raisins
  • 10 sheets phyllo dough , 14×18"
  • 1 cup unsalted butter , melted
  • 2 tablespoons coarse sanding sugar

Instructions

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Add apples, brown sugar, vanilla extract, cinnamon and nutmeg to a saucepan on medium heat.
  • Cook down the apples for 8-10 minutes until softened and the sauce has thickened.
  • Stir the walnuts and raisins into the skillet and stir well to combine.
  • Pour into a bowl and let cool while you keep working.
  • Cover the phyllo with a clean kitchen towel so it doesn’t dry out.
  • Add the first sheet to your baking sheet and brush with melted butter.
  • Repeat with an additional 9 layers.
  • Add the apple mixture down the middle of the dough.
  • Roll into a log, and make sure the seam side is down.
  • Brush with remaining melted butter and sprinkle the coarse sanding sugar over the dough.
  • Bake for 25-30 minutes until golden brown.
  • Cut into slices to serve with whipped cream and more chopped walnuts.

Nutrition

Calories: 565kcal | Carbohydrates: 65g | Protein: 5g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 129mg | Potassium: 302mg | Fiber: 5g | Sugar: 40g | Vitamin A: 763IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 2mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This turned out absolutely delicious – flaky pastry, warm spiced apples, raisins and walnuts all wrapped up in one wonderful dessert. I was a little nervous about using the phyllo sheets but the instructions were clear and it came together beautifully. I served it slightly warm with a scoop of vanilla ice cream and it felt like a treat at home. Will definitely make again!

    Reply