Phyllo Apple Strudel
Delight your senses with this irresistibly flaky Phyllo Apple Strudel, a classic dessert that combines tender, spiced apples with buttery, golden layers of phyllo dough. Perfect for fall or any occasion, this recipe features a luscious filling of tart apples, sweet raisins, a hint of cinnamon and nutmeg, and a touch of vanilla for depth. Layered with delicate sheets of phyllo brushed with melted butter and sprinkled with breadcrumbs for added texture, this strudel bakes to crisp perfection in just 40 minutes. Finished with a light dusting of powdered sugar, it's a dessert that’s as beautiful as it is delicious. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this easy-to-make apple strudel is sure to become a family favorite.
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Recipe Information
Ingredients
- 10 sheets Phyllo dough
- 120 grams Unsalted butter
- 3 medium Apples
- 50 grams Granulated sugar
- 40 grams Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 70 grams Raisins
- 50 grams Breadcrumbs
- 1 teaspoon Vanilla extract
- 10 grams Powdered sugar
- 1 tablespoon Lemon juice
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 bowl and toss them with lemon juice to prevent browning.
Add granulated sugar, brown sugar, ground cinnamon, nutmeg, raisins, and vanilla extract to the apples. Mix gently and set aside.
Melt the butter in a small saucepan or microwave. Reserve about 1 tablespoon for brushing the top of the strudel.
Place one sheet of phyllo dough on a clean, dry surface. Brush it lightly with melted butter and sprinkle with a small amount of breadcrumbs. Repeat this process, layering the phyllo sheets until all 10 sheets are used.
Spread the apple filling evenly along one of the shorter edges of the phyllo stack, leaving about 2 inches of space from the edges to allow for folding.
Fold the sides of the phyllo slightly inward, then gently roll the dough and filling into a log shape, starting from the edge with the apple filling.
Carefully place the strudel seam-side down on the prepared baking sheet. Brush the top with the remaining melted butter.
Bake the strudel for 35-40 minutes, or until the phyllo is golden brown and crisp.
Remove the strudel from the oven and allow it to cool slightly before dusting with powdered sugar.
Slice into pieces and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 2000 mg | 87% | |
| Total Carbohydrate | 381.1 g | 139% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 205.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1371 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.
