Apple Strudel

Name: Apple Strudel
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 slices
Cuisine: French
Ingredients: 4 large Granny Smith apples (peeled, cored, and sliced); 1/2 cup granulated sugar; 1 tsp ground cinnamon; 1/4 cup raisins; 1/4 cup chopped walnuts (optional); 1 tbsp lemon juice; 10 sheets phyllo dough (thawed); 1/2 cup unsalted butter (melted); 1 tbsp icing sugar (for dusting)

70 min 8 slices Medium

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Apple Strudel

Crispy, flaky pastry filled with tender, spiced apples for a classic dessert.

Prep

30 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

Apple strudel, or 'strudel aux pommes', is a beloved dessert that originated in Austria but has become a fixture in many cuisines, including French and Quebecois. This delightful pastry is known for its flaky, buttery crust that encases a filling of spiced apples, raisins, and nuts, all rolled into a perfect log. The charm of apple strudel lies in its simplicity and the way it evokes warm memories of home baking. Whether served warm with a scoop of ice cream or simply dusted with icing sugar, this dessert is a comforting treat that brings a touch of sweetness to any occasion.

Instructions

Prepare the filling

In a large bowl, combine sliced apples, sugar, cinnamon, raisins, walnuts, and lemon juice. Toss well to combine and set aside.

Pro tip: Let the filling sit for a few minutes to allow the flavours to meld.

Preheat the oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Prepare the phyllo dough

Place one sheet of phyllo dough on a clean surface and brush with melted butter. Repeat with remaining sheets, stacking them as you go.

Pro tip: Cover unused phyllo with a damp cloth to prevent it from drying out.

Assemble the strudel

Spread the apple filling along one edge of the phyllo stack, leaving a 2-inch (5 cm) border. Roll the dough over the filling, tucking in the sides as you go.

Pro tip: Roll tightly to ensure the filling stays in place.

Bake

Transfer the strudel to the prepared baking sheet, seam side down. Brush the top with melted butter. Bake for 35-40 minutes or until golden brown.

Pro tip: Check halfway through and cover with foil if browning too quickly.

Cool and serve

Allow the strudel to cool slightly before dusting with icing sugar. Slice and serve warm.

Pro tip: For cleaner slices, allow the strudel to cool completely.

💡

Tips & Tricks

Use tart apples like Granny Smith for a balanced flavour.
Ensure the phyllo dough is properly thawed before use.
Brush each phyllo layer generously with butter for added crispiness.
Allow the strudel to cool before slicing to set the filling.

Frequently Asked Questions

What type of apples are best for apple strudel?

Tart apples like Granny Smith are ideal for apple strudel due to their firm texture and tangy flavour.

Can I make apple strudel ahead of time?

Yes, you can prepare the strudel and store it in the refrigerator for up to two days before baking.

How do I keep phyllo dough from drying out?

Keep unused phyllo sheets covered with a damp cloth while working to prevent them from drying out.

What is the best way to reheat apple strudel?

Reheat strudel in a preheated oven at 180°C (350°F) for about 10 minutes to restore its crispiness.

Can I freeze apple strudel?

Yes, freeze the unbaked strudel. When ready to bake, do so directly from frozen, adding a few extra minutes to the baking time.

Serving Suggestions

Apple strudel is best enjoyed fresh from the oven, but it can also be made ahead and stored. To maximize the crispiness of the pastry, consider reheating it in an oven before serving. Pair this strudel with a dollop of whipped cream or a scoop of vanilla ice cream. For storage, wrap leftover strudel tightly in plastic wrap and store it at room temperature for up to two days, or refrigerate for up to a week.

Nutrition per serving

290

Calories

Protein

14g

Fat

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