Apple Streudel
Indulge in the timeless charm of homemade Apple Strudel, a delicate pastry filled with tender slices of tart Granny Smith apples, sweet raisins, and crunchy chopped walnuts. This Austrian-inspired dessert is wrapped in layers of buttery, flaky phyllo dough, accented with warm spices like cinnamon and nutmeg for a comforting, aromatic bite in every slice. A touch of breadcrumbs ensures the filling stays lusciously soft without making the pastry soggy, while a dusting of powdered sugar adds a final elegant flourish. Perfect for cozy gatherings or a special treat, this Apple Strudel recipe is easy to prepare, with just 30 minutes of prep, making it an approachable yet impressive dessert. Serve it warm or at room temperature for a show-stopping finale to any meal.
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Recipe Information
Ingredients
- 4 medium Granny Smith apples
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 1 tablespoon Lemon juice
- 50 grams Raisins
- 50 grams Chopped walnuts
- 8 sheets Phyllo dough
- 100 grams Unsalted butter, melted
- 50 grams Breadcrumbs
- 10 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel, core, and thinly slice the apples. Place them in a large mixing bowl.
Add the granulated sugar, brown sugar, cinnamon, nutmeg, and salt to the apples. Toss to coat evenly.
Stir in the lemon juice, raisins, and chopped walnuts until combined. Set the filling aside.
On a clean, flat surface, lay out one sheet of phyllo dough. Brush it lightly with melted butter using a pastry brush.
Sprinkle a small amount of breadcrumbs over the buttered phyllo sheet. This helps absorb the juices and keeps the pastry crisp.
Repeat the layering process (buttering the phyllo and sprinkling breadcrumbs) for the remaining 7 sheets of phyllo dough, stacking them on top of one another.
Spoon the apple mixture along one of the longer edges of the prepared phyllo layers, leaving about 2 inches of space at the edges.
Fold the sides of the phyllo dough over the filling, then gently roll the dough into a tight log, encasing the filling completely. Place the roll seam-side down on the prepared baking sheet.
Brush the entire surface of the strudel with melted butter to encourage browning in the oven.
Bake the apple strudel for 35–40 minutes or until the pastry is golden brown and crispy.
Remove from the oven and allow the strudel to cool slightly before transferring it to a serving plate.
Dust the top of the strudel with powdered sugar, slice into portions, and serve warm or at room temperature.
Nutrition Facts
Calories |
2477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 333.8 g | 121% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 196.9 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 811 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
