Apple strudel, or Apfelstrudel, is one of the most beloved desserts in German-speaking Europe. Thin layers of pastry wrap around a fragrant apple filling made with tart apples, raisins, lemon, sugar, almonds, and toasted breadcrumbs, then bake until golden and crisp.
Traditional strudel dough is stretched by hand until it is nearly paper-thin, but this easy apple strudel recipe uses store-bought phyllo dough to make the classic dessert more approachable for home cooks. Serve it warm with powdered sugar, whipped cream, vanilla sauce, or a scoop of ice cream.
What Is Apple Strudel?
Apple strudel, known in German as Apfelstrudel, is a classic filled pastry made with thin dough wrapped around sliced apples, sugar, raisins, breadcrumbs, and warm spices or lemon. It is especially popular in Austria, Bavaria, and other German-speaking regions, where it is often served warm with powdered sugar, whipped cream, vanilla sauce, or ice cream.
Apple Strudel (Apfelstrudel)
Ingredients
Crumb mixture:
- 3 tbsp unsalted butter cut into tablespoons
- 1 cup fresh bread crumbs
- 1/3 cup sliced almonds
Apple filling:
- 1-1/2 lbs granny smith apples peeled, halved, cored and very thinly sliced, about 4 apples
- 1 tsp finely grated lemon zest
- 2 tbsp lemon juice
- 1/3 cup golden raisins
- 1/2 cup granulated sugar
For the dough
- 8 sheets phyllo dough each sheet measuring 12" x 17"
- 6 tbsp unsalted butter melted
- confectioners' sugar for sprinkling
Instructions
Make crumb mixture:
- In a large skillet, melt butter over medium heat. Add bread crumbs and cook over medium-high heat, stirring constantly, until crumbs are golden brown. Stir in the sliced almonds and set aside to cool.
Make filling:
- Place apples slices in large bowl and toss with lemon zest, lemon juice and raisins. Add sugar and toss to coat.
Assemble strudel:
- Position a rack in center of oven and preheat oven to 375 degrees F. Lay a sheet of phyllo on a clean work surface. Lightly brush sheet with butter. Sprinkle with 2 1/2 tablespoons bread crumb mixture. Layer remaining 7 sheets phyllo over first, buttering and sprinkling each one with bread crumb mixture. Spoon apple compote evenly down long side of phyllo, about 2" from bottom edge and 1" in from both sides. Fold bottom edge and side flaps over filling and roll up phyllo jelly roll-style.
- Transfer strudel to baking sheet and brush it lightly with melted butter. Bake for 30 to 35 minutes, or until crisp and golden.
- Remove strudel from oven and let cool on the baking sheet on a wire rack for 10 minutes. Dust with confectioners' sugar and serve, sliced, with whipped cream.
Notes
What to Serve with Apple Strudel
Apple strudel is delicious served warm, dusted with confectioners’ sugar. Pair it with:- Whipped cream
- Vanilla sauce
- Vanilla ice cream
- Cinnamon whipped cream
- Coffee
- Black tea
- Mulled wine during the holidays
- Hot cocoa for a family dessert
How to Store Apple Strudel
Store leftover apple strudel loosely covered at room temperature for up to 1 day or in the refrigerator for up to 3 days. The pastry will soften over time, but it will still taste delicious.How to Reheat Apple Strudel
For the best texture, reheat apple strudel in a 325°F oven for 10 to 15 minutes, or until warmed through and lightly crisp. Avoid microwaving if possible, as it can make the pastry soft.Can You Make Apple Strudel Ahead of Time?
Yes. You can prepare the breadcrumb mixture and apple filling a few hours ahead. Assemble the strudel shortly before baking so the phyllo stays crisp. Baked apple strudel can also be reheated gently in the oven before serving.Why You’ll Love This Apple Strudel Recipe
- Classic flavor, easier method: Store-bought phyllo dough gives you flaky layers without making strudel dough from scratch.
- Perfect apple filling: Tart apples, raisins, lemon, sugar, almonds, and breadcrumbs create a balanced sweet-tart dessert.
- Great for holidays: Serve it for Oktoberfest, Thanksgiving, Christmas, fall dinners, or Sunday coffee.
- Beautiful but approachable: It looks impressive but uses simple ingredients.
- Delicious warm or room temperature: Serve with powdered sugar, whipped cream, vanilla sauce, or ice cream.
Best Apples for Apple Strudel
Tart, firm apples work best for apple strudel because they hold their shape and balance the sweetness of the filling. Granny Smith apples are a good choice because they are crisp and tart. Braeburn, Honeycrisp, Jonagold, Pink Lady, and Golden Delicious can also work well.
Avoid apples that become too soft or watery when baked, as they may make the strudel soggy.
Tips for Working with Phyllo Dough
- Thaw frozen phyllo dough according to package directions before starting.
- Keep unused sheets covered with a lightly damp towel so they do not dry out.
- Brush each layer lightly with melted butter for crisp, flaky texture.
- Do not worry if a sheet tears slightly. The layers will hide small imperfections.
- Roll the strudel gently but firmly so the filling stays inside.
- Bake seam-side down to help the strudel hold its shape.
FAQ Section
What is apple strudel?
Apple strudel, or Apfelstrudel, is a classic German and Austrian pastry made with thin dough wrapped around sliced apples, raisins, breadcrumbs, sugar, and lemon or spices.
Is apple strudel German or Austrian?
Apple strudel is especially associated with Austria, but it is also very popular in Bavaria and throughout German-speaking Europe. It is widely enjoyed as a classic German and Austrian dessert.
Can I use phyllo dough for apple strudel?
Yes. Traditional strudel dough is stretched very thin by hand, but store-bought phyllo dough is a convenient shortcut that creates a crisp, flaky pastry.
What apples are best for apple strudel?
Firm, tart apples such as Granny Smith, Braeburn, Honeycrisp, Pink Lady, Jonagold, or Golden Delicious work well because they hold their shape and balance the sweetness of the filling.
How do you keep apple strudel from getting soggy?
Use toasted breadcrumbs between the pastry and filling. They help absorb extra moisture from the apples and keep the pastry crisp.
Should apple strudel be served warm or cold?
Apple strudel is best served warm or at room temperature. It is often dusted with confectioners’ sugar and served with whipped cream, vanilla sauce, or ice cream.
Can apple strudel be made ahead?
Yes. You can make the crumb mixture and filling ahead, but it is best to assemble the strudel shortly before baking so the phyllo dough stays crisp.
How do you reheat apple strudel?
Reheat apple strudel in a 325°F oven for 10 to 15 minutes. This helps restore some crispness to the pastry.
