Here’s a classic Apple Strudel 🍎🥐 — flaky layers, tender spiced apples, and a buttery crunch just like the traditional Austrian dessert.
🍎 Classic Apple Strudel
Ingredients (serves 6–8)
Filling
- 5–6 apples (Granny Smith or Honeycrisp), peeled and thinly sliced
- ½ cup sugar
- 1 tsp cinnamon
- ½ tsp vanilla
- ½ cup raisins (optional)
- ½ cup chopped walnuts or almonds (optional)
- 1 tbsp lemon juice
- 2 tbsp breadcrumbs
Pastry
- 8–10 sheets phyllo dough (thawed)
- ½ cup butter, melted
For topping
- Powdered sugar
Instructions
- Prep filling
- Toss apples with sugar, cinnamon, vanilla, lemon juice, raisins, and nuts.
- Prepare phyllo
- Preheat oven to 375°F (190°C).
- Lay one phyllo sheet on a clean towel, brush with butter.
- Repeat layering 6–8 sheets, buttering each.
- Add breadcrumbs
- Sprinkle breadcrumbs evenly over the phyllo (prevents sogginess).
- Fill & roll
- Spread apple filling along one long edge.
- Fold sides inward and roll tightly using the towel to help.
- Bake
- Transfer seam-side down to a lined baking sheet.
- Brush with more butter.
- Bake 35–40 minutes until golden and crisp.
- Serve
- Cool slightly, dust with powdered sugar.
- Serve warm.
💡 Tips for Perfect Strudel
- Thin apple slices cook evenly
- Breadcrumbs are key for crisp layers
- Butter generously between phyllo layers
- Serve warm with vanilla sauce or ice cream
🌟 Variations
- Traditional Viennese: Use rum-soaked raisins
- Apple–pear strudel: Half apples, half pears
- Cheese strudel: Add sweetened quark or cream cheese
- Easy version: Use puff pastry instead of phyllo
If you want, I can give you:
- an authentic stretched strudel dough recipe,
- a super-easy puff pastry apple strudel, or
- a German-style apple strudel with vanilla sauce 🍨
Just tell me which one!
