Delicious Apple Strudel recipe is a classic Austrian dessert that is perfect to make and serve during the Holidays! It is sure to be a hit!
From Apple Turnovers to Rustic Apple Galette, there are so many delicious, warm apple Pastries. This classic strudel recipe is another yummy way to turn apples into a sweet baked treat.
Why You’ll Love This Strudel?
- Strudel made easy by using phyllo dough but you can also make it with puff pastry- instructions included!
- The perfect Holiday dessert that can be made ahead of time and baked from frozen!
Sabrina’s Apple Strudel Recipe
Apple Strudel, is a classic Austrian dessert. This beloved treat has been cherished by generations across Europe and has made its way to cafes and bakeries around the world. And now with this recipe, you can enjoy it at home with a cup of coffee!
Recipe Card
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
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Chef’s Note
You want to use the same kind of firm baking apples you would use for other baked apple desserts. Granny Smith apples are preferred for their tartness, but you can also use Honeycrisp, Fuji, or Pink Lady apples for a slightly sweeter filling.
Table of contents
About this Recipe
Apple Strudel is a delightful combination of sweet, cinnamon-spiced apple filling, crunchy walnuts, and plump raisins wrapped in layers of flaky pastry. This recipe is made with phyllo dough versus the traditional pastry dough. Strudel dough is pretty difficult even for seasoned bakers and takes a long time. The store bought phyllo saves you time and it works just as well plus the apple filling is so delicious you won’t be able to tell the difference. It’s often enjoyed with a dollop of Whipped Cream or a scoop of Vanilla Ice Cream, and of course a hot cup of coffee.
What is an Apple Strudel?
Apple Strudel is a traditional Austrian pastry that dates back to the 18th century. The name “strudel” originates from the German word “whirlpool,” which accurately describes the pastry’s characteristic rolled shape. The key to an excellent strudel lies in its flaky, thin layers of dough that encase a luscious filling of diced apples, brown sugar, warm spices, chopped walnuts, and raisins.
Ingredients
- Phyllo: Phyllo dough, or Filo dough, is a super thin dough that is usually layered into sheets before baking. It is prepared similar to traditional strudel dough by rolling and stretching until it’s very thin. Strudel dough is hard to find outside of Austria so phyllo dough is the best substitute.
- Apples: The tartness of Granny Smith apples balances the sweetness of the sugar and enhances the overall flavor profile. These firm apples are perfect for baking because they hold their shape and don’t get mushy.
- Syrup: The apples are cooked with brown sugar, vanilla, cinnamon, and nutmeg and as the juices break down, it forms a delicious apple pie flavored syrup. Make sure to thicken the syrup quite a bit more than pie filling so it doesn’t leak or make your pastry soggy.
- Walnuts: Chopped walnuts provide a satisfying crunch and a nutty flavor that complements the soft, sweet apple filling.
- Raisins: Raisins are a traditional pastry filling, especially in Ashkenazi Jewish recipes from Germany, Switzerland and Austria. The plump juicy raisins add a burst of sweetness and a chewy texture.
- Butter: Melted butter is brushed between the layers of the delicate phyllo sheets, but it’s for more than just the buttery flavor. The butter creates a barrier between the sheets so they don’t clump together, and it steams as it cooks, pushing them slightly away which causes the wonderfully airy, flaky layers.
- Sanding Sugar: Sanding sugar is a coarse sugar with big crystals that doesn’t really melt easily so the apple pastry gets a sweet extra crunch on the outside of the flaky crust.
Can this be made ahead of time?
Yes, Apple Strudel can be made ahead of time. Prepare the pastry and the filling separately, and assemble the Strudel just before baking. Alternatively, you can freeze the unbaked Strudel and bake it fresh when desired. You can even bake the strudel from frozen, just add about 10-15 minutes to the baking time.
How to Store
- Store: You can store your cooled Apple Strudel in an airtight container at room temperature for about 2 days. To keep it longer, store it in the fridge and it will last about 5 days.
- Reheat: To enjoy the strudel warm, reheat individual slices in the oven at 350 degrees for 10 minutes. You can also just bring cold strudel to room temperature before serving it.
- Freeze: If you have leftovers or want to make ahead, wrap the strudel tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to three months. When ready to enjoy, thaw in the refrigerator overnight and reheat as mentioned above.
Frequent Questions
Traditional Apple Strudel dough is a unique dough that requires special stretching and thinning techniques to achieve an almost see-through thinness. Its a pretty difficult technique to master and most places don’t sell traditional apple strudel pastry dough. However, phyllo dough is a convenient substitute that still delivers a similar layered, flaky pastry.
Yes, you can swap the phyllo sheets with a sheet of puff pastry instead. There will be some slight assembly changes and a slight baking time difference. There are instructions for Puff Pastry Apple Strudel below in the Variations section.
You want the apple filling to have a fairly thick syrup or the delicate pastry shell will be soggy. If your apple mixture won’t thicken up, you can add some plain breadcrumbs to help absorb some of that extra liquid.
Variations
- Dried Fruit: This traditional Apple Strudel pastry recipe includes regular raisins but you can swap them out with other dried fruit like golden raisins, dried cranberries, dried cherries, or currants.
- Breadcrumbs: Another way to make this more of a traditional pastry is to add breadcrumbs to the bowl of apple filling. The breadcrumbs help if you have an overly juicy apple filling to soak up the extra liquid and add a chewier texture.
- Almond and Pear: Substitute the walnuts with sliced almonds and use ripe pears instead of apples to create a nutty and delicate flavor. Bartlett pears and Bosc pears work really well for baking, but just make sure they are ripe so they bake up soft and sweet.
- Caramel Pecan: For a sweet fall flavored treat, use toasted pecans in the apple filling and some Caramel Sauce before wrapping up the sheet of phyllo dough. Top the baked strudel with an extra drizzle of sauce and chopped pecans to serve.
Puff Pastry Apple Strudel
- Note: You’ll need a full sheet of store-bought puff pastry. If using frozen puff pastry, let it thaw but not get too warm.
- Preheat the oven to 400 degrees. Cover a cookie sheet with a piece of parchment paper.
- Prepare the apple and cinnamon sugar filling as usual. Mix in the walnuts and raisins and let cool.
- Place the sheet of puff pastry on the prepared baking sheet and roll out with rolling pin lightly.
- Add the filling to the center of the sheet of puff pastry, with a couple inches of dough on each side.
- Using a pizza cutter, cut strips up to the filling, about 1 inch wide.
- Cross the strips over the filling, giving the edges a couple pinches to seal.
- Beat an egg with 1 tablespoon water and brush the egg mixture over the top of the strudel.
- Sprinkle the top with the coarse sugar.
- Bake for 35-40 minutes.
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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!