Apple Strudel

Authentic strudel is made with strudel dough, a labor-intensive, dough made of paper-thin layers. To simplify things, we’ve used store-bought phyllo dough, which is widely available and relatively easy to work with.

Apple Strudel
Course Dessert
Cuisine Bavaria
Region Bavaria


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


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.