Apple Strudels
Indulge in the aromatic delight of homemade Apple Strudels, a classic dessert that combines tender, spiced apples with flaky, golden-brown phyllo pastry for the perfect balance of texture and flavor. Featuring a luscious filling of thinly sliced apples, cinnamon, nutmeg, raisins, and optional walnuts, these strudels are lightly sweetened with a mix of granulated and brown sugar for a rich, caramel-like depth. The crispy layers of buttery phyllo dough encase the filling beautifully, while breadcrumbs ensure the pastry stays crisp by absorbing excess moisture. Ready in under an hour, this recipe is ideal for satisfying your sweet tooth or impressing guests at gatherings. Finished with a light dusting of powdered sugar, these warm apple strudels are best enjoyed as-is or paired with a scoop of vanilla ice cream or a dollop of whipped cream. Perfect for fall, brunches, or cozy desserts, this show-stopping treat is sure to become a favorite.
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Recipe Information
Ingredients
- 4 medium Apples (such as Granny Smith or Honeycrisp)
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 50 grams Raisins
- 50 grams Chopped walnuts (optional)
- 50 grams Butter
- 8 sheets Phyllo pastry sheets
- 30 grams Breadcrumbs
- 2 tablespoons Powdered sugar (for dusting)
- 2 tablespoons Milk
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 the apple slices in a large mixing bowl.
Add the granulated sugar, brown sugar, ground cinnamon, ground nutmeg, raisins, and walnuts (if using) to the apples. Mix well to coat the apples evenly.
Melt the butter in a small saucepan or microwave-safe container. Set aside.
Lay out one phyllo pastry sheet on a clean, flat surface. Brush it lightly with melted butter. Place another phyllo sheet on top and repeat the process until you have stacked 4 sheets.
Sprinkle half of the breadcrumbs evenly over the stacked phyllo sheets. The breadcrumbs will help absorb some of the moisture from the filling.
Place half of the apple mixture evenly along one short edge of the phyllo stack, leaving a small margin around the edges. Roll the pastry tightly around the filling to form a log, tucking in the edges as you go.
Repeat the process with the remaining phyllo sheets and apple mixture to make a second strudel.
Place the strudel logs seam-side down on the prepared baking sheet. Brush the tops with milk to encourage browning.
Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and crisp.
Remove the strudels from the oven and allow them to cool slightly. Dust with powdered sugar before serving.
Slice the strudels into portions and serve warm or at room temperature. Optional: Pair with vanilla ice cream or whipped cream for an extra treat.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1549 mg | 67% | |
| Total Carbohydrate | 394.7 g | 144% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 243.7 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 228 mg | 18% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1360 mg | 29% | |
*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.
