Oktoberfest Apple Strudel
Transport your taste buds to the heart of Bavaria with this irresistible Oktoberfest Apple Strudel! This classic German dessert combines tender slices of Granny Smith apples, warm spices like cinnamon and nutmeg, plump raisins, and a hint of fresh lemon juice, all wrapped in layers of buttery, flaky phyllo pastry. Toasted slivered almonds add a delightful crunch, while a dusting of powdered sugar gives it a touch of elegance. Perfect for fall gatherings or festive occasions, this strudel is baked to golden perfection and is best served warm with a scoop of creamy vanilla ice cream. With just 30 minutes of prep and authentic flavors that capture the spirit of Oktoberfest, this comforting treat is sure to be the star of your dessert table.
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Recipe Information
Ingredients
- 6 medium Apples (Granny Smith recommended)
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 75 grams Raisins
- 50 grams Slivered almonds
- 1 tablespoon Fresh lemon juice
- 100 grams Unsalted butter (melted)
- 8 sheets Phyllo pastry sheets
- 50 grams Breadcrumbs
- 20 grams Powdered sugar
- Vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
Peel, core, and thinly slice the apples. Place them in a large bowl.
Add granulated sugar, brown sugar, ground cinnamon, ground nutmeg, raisins, slivered almonds, and lemon juice to the apples. Mix until the apples are evenly coated in the spices and sugars.
Lay out one sheet of phyllo pastry on a clean, flat surface. Brush it lightly with melted butter and sprinkle a thin layer of breadcrumbs over the surface. Repeat this layering process with 7 more phyllo sheets, stacking them as you go.
Spread the apple filling evenly along one long edge of the layered phyllo sheets, leaving about 5 cm (2 inches) of space at the edges.
Carefully fold the short edges of the pastry over the filling, then roll it up tightly like a log. Place the strudel seam side down onto the prepared baking sheet.
Brush the rolled strudel generously with more melted butter.
Bake in the preheated oven for 35–40 minutes, or until the pastry is golden brown and crisp.
Remove from the oven and let the strudel cool slightly.
Dust the strudel with powdered sugar before serving. Slice and enjoy with a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 57.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 417 mg | 9% | |
*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.
