Crisp Apple Strudel Recipe – You won’t believe how easy it is to make this delicious apple strudel dessert. This recipe will have your family and friends asking for second helpings. It’s almost apple season! For us, that means time to whip up a batch of our favorite apple recipe — crisp apple strudel. It’s so easy to make that you can have it on the dinner table in as little as 30 minutes!
Apple Strudel Recipe
This classic Apple Strudel is the ideal dessert for impressing guests or just enjoying with your morning coffee. Quick and easy, this recipe turns out perfect every time!
Apple Strudel Recipe Details
I love using classic recipes with a few tweaks to make them a bit easier for a busy mom to manage. This Apple Strudel is a delicious fall dessert that’s nice and simple.
- TASTE: This Apple Strudel is buttery and sweet, with a hint of rum raisin. The tart apples, brown sugar, and cinnamon are just what you’re craving this season.
- TEXTURE: With layers of flaky pastry wrapped around rich, juicy apples, every bite of this strudel is decadent.
- TIME: This recipe uses phyllo dough to save you time. This Apple Strudel will be ready to serve in one hour and 15 minutes.
- EASE: This dessert is easy to make and can be prepared ahead of time. It’s as convenient as it is scrumptious.
What You’ll Need
- Apple preparation- Honeycrisp apples and Lemon juice
- Wet ingredients- Butter, Rum, and Brown sugar
- Dry ingredients- Cinnamon, Salt, and Cornstarch
- Strudel filling- Golden raisins and Pecans
- Phyllo dough
How to Make Apple Strudel
- Prep the apples. Slice the apples into 1/4-inch slices and squeeze half a lemon over them to prevent browning.
- Cook the apples, cinnamon, and brown sugar. Melt 2 tbsp. of butter in a large skillet over medium-high heat. Add in the sliced apples, brown sugar, cinnamon, and a pinch of salt, and cook for about 5 minutes.
- Soak the raisins and cook. Meanwhile, soak the golden raisins in the rum, then add them both to the tender apples. Cook for 2 minutes.
- Add cornstarch and pecans. As the apples begin to give off their juices, push them to the side of the skillet to create a small well of apple juice in the middle. Add the corn starch to that well and quickly stir until the corn starch has dissolved. Then stir the apples into it, and finally, the chopped pecans.
- Cook and cool. Cook the apples for another 3 minutes, or until the juice has thickened into a glaze. Set aside to cool.
- Layer the butter and phyllo dough. Melt the rest of the butter and then lay the first sheet of phyllo dough onto parchment paper. Sprinkle or brush a light layer of melted butter over the first sheet (about 2 tbsp.), and then repeat this for the rest of the dough sheets.
- Add the filling. Place 1/2 of the cooked sugar cinnamon apples onto the bottom third (lengthwise) of the last phyllo sheet. Roll the bottom of the sheets over the apples.
- Fold the apple strudel. Brush the sides with butter and fold in the edges. Then brush the folded sides with butter once again to prevent the dough from drying. Roll up the entire pastry and place it seam-side down.
- Brush with butter and repeat. Transfer the rolled pastry to a baking sheet lined with parchment paper, then brush the entire pastry with butter once again. Repeat these steps to assemble the second strudel.
- Bake. Bake the apple strudels at 380 degrees Fahrenheit for 35 minutes. Serve warm and sprinkled with powdered sugar.
Pro Tip: Remember to brush the entire apple strudel with butter to help it brown and also to keep it moist. Being so thin, the phyllo dough sheets can dry out easily.
- Add lemon to the apple slices- This step slows oxidation and keeps the apples from turning brown. It doesn’t affect taste, but it does look better.
- Soak the raisins- Because raisins are dehydrated, they will absorb a lot of the rum and also plump up and become more tender. This makes them deliciously sweet little flavor bombs in your strudel.
- Create a cornstarch slurry- Add the starch to the apple juice first to get out any clumps before mixing in the solid apples. Otherwise, the starch won’t combine well and will leave dry lumps.
- Add butter between each layer of phyllo dough- This is a little labor intensive, but much easier than traditional dough. Don’t skip any layers because the butter adds flavor, and keeps it together and moist.
Add-ins and Substitutions
- Add a glaze on top- Serve this with an icing glaze on top. Just mix powdered sugar, milk, and vanilla, and then spread it on top and allow to set.
- Substitute other fruits- Besides apples, you can also make this strudel with cherries, apricots, plums, or any other fruits or nuts you enjoy.
- Add caramel- Make this sweet treat even sweeter by adding caramel sauce to the filling.
- Substitute different dough – You can make a simple homemade dough for this recipe, or use puff pastry. You could also substitute a gluten-free dough for the phyllo sheets.
What is the difference between strudel and streusel?
Even though they sound alike, strudels and streusels are very different. A strudel has thin sheets of pastry wrapped around its filling, and streusel is a crumbly, buttery, sweet topping added on top of pies and muffins.
Is Apple Strudel eaten hot or cold?
While you can eat it either way, strudels are usually served warm. This lets you really enjoy the flakiness of the pastry crust and the gooiness of the filling.
What is the best apple for strudel?
Any apple that you like can be used for Apple Strudel, but Granny Smith and Honeycrisp are common because they are a mixture of sweet and tart that works well in baking.
This Apple Strudel can be enjoyed after meals, with coffee, or as a sweet breakfast. Here are few ways to serve it.
- After Dinner: If you’re enjoying these strudels after dinner, then pair them with dishes like Juicy Air Fryer Pork Chops (VIDEO) and Smoked Chicken Breast.
- For Breakfast: These sweet Apple Strudels go well with salty and savory dishes, like Crispy Air Fryer Bacon, Eggs Benedict, and Easy Poached Eggs with Caramelized Onions.
- With Coffee: Hot coffee is so good with this strudel. Or try a Pumpkin Spice Latte or Iced Caramel Macchiato.
- Topped with Ice Cream: Vanilla ice cream is a classic topping for this recipe.
Make This Apple Strudel in Advance
Make ahead: You can prepare these Apple Strudels ahead of time and then warm them in the oven or microwave when you’re ready to serve. Just keep them wrapped on the counter or in the fridge.
Storing: Store these strudels at room temperature for up to 2 days, or 3 days in the refrigerator. Cover them loosely with plastic wrap to prevent them from getting stale.
Freeze: Prepare the Apple Strudels, but before baking them, place them in a freezer-safe container. They can be frozen for up to 3 months. When you are ready, allow them to thaw and then bake and serve.
Easy Apple Strudel Recipe
Apple strudels are flaky buttery and delicate layers of pastry rolled around apple filling and often times sprinkled with powdered sugar. Apple strudels look very fancy and suitable for the holidays or any special occasion.
We will shortcut the process and save you the time of kneading, resting and stretching the dough by using the delicate characteristics of phyllo dough. This super easy apple strudel is crispy outside with a delicious nutty filling.
Easy Apple Strudel Recipe
I’ve never had apple strudels before coming to the United States. I sure love apples and this spiced apple cake is one of my favorite.
Apple strudel dough is a yeast free dough stretched very thin like what we do in feteer and then filled with the most amazing homemade apple filling and rolled over to form a log. For an easy and Mediterranean adaptation of the dish I decided to go with phyllo dough which I love using in many recipes. Some people use puff pastry but I liked using the phyllo for a lighter and more crisp strudel.
Working with phyllo is not hard at all. Read more tips and tricks about working with phyllo here. Really do not be afraid, in this recipe to ease rolling the phyllo I brushed the parchment paper well before layering the first sheet. This was I ensured that it will be moist until I am done with all the other sheets and added the filling. Do not overdo it so the outer sheet will not get too soggy.
How to make easy apple strudel
- Apples: of course because it is apple strudel, you can substitute pears or use a mixture of apples and pears for a change. Any type of apples will work, I have used red delicious because it is my kids favorite apples and because it is sweet so I can safely decrease the amount of sugar used.
- Brown sugar: I have used less brown sugar than is usually added.
- Raisins: I’ve used golden raisins but you can use whatever you like. This is optional, if you do not like raisins then skip it. Feel free to use any dried fruit you like as well.
- Lemon juice: to keep the apples fresh and adds a little tartness.
- Spices: I used cinnamon but you can also use nutmeg, cloves, vanilla extract or any spices you like with apples.
- Walnuts: For adding a meaty bite to the strudel, this is optional as well.
- Oats: this is used instead of breadcrumbs to soak any juices coming out of the apples when cooking in the oven.
- Phyllo dough and butter: the twist for the strudel crust.
Step by step instructions:
- Cut the apples in any way you like, it was easier for me to cut into cubes. Some people like to grate the apples other like to thinly slice the apples.
- In a pot over medium-high heat, melt butter and add apples. Stir for a minute.
- Add sugar, cinnamon or any spices you are using. Mix well and continue to cook for another couple of minutes then turn heat off.
- Add oats, walnuts and raisins.
- Mix everything well together and let it cool down. This is going to be our strudel filling.
- Line a baking sheet with parchment paper and brush it with melted butter. Lay the first couple of sheets and brush with butter paying special attention to the edges. Continue doing so until you are done with the phyllo sheets. Pour your filling in the middle third of your phyllo lengthwise leaving about 2 inches from the short sides of the phyllo.
- Fold the short ends over the filling then starting with any of the two long sides roll your phyllo into a log. Use the parchment paper to help you. Place the roll seam side down bush with any leftover melted butter.
- Place in a preheated oven and bake until golden brown. Let it cool down sprinkle with powdered sugar. Cut and serve as is or warm with a scoop of cold vanilla ice cream.
Tips on making apple strudel:
- This was seriously one of the easiest desserts I’ve ever made. If you are short on time and guests are coming over, this is one of the quickest desserts you can ever make.
- Get creative with the topping. Serve it as is, with more fresh fruits on the side, warm with a scoop of vanilla ice cream and may be with a drizzle of caramel sauce.. a sprinkle of sea salt.
- You can use puff pastry if this is easier for you, but as I mentioned before phyllo is a personal preference.
- Do not skip adding the oats believe me I’ve been there. I ended up with a super delicious apple strudel but it was a mess.
This Apple Strudel recipe is so easy to make from scratch. A delicious apple and raisin filling rolled in puff pastry, this Apfelstrudel is perfect for any occasion. All you need are a few simple ingredients to make this strudel recipe.
This apple strudel is a classic dessert that is shockingly easy to make. This apple dessert is practically fool-proof as it’s put together in a few simple steps. Most of the ingredients are kitchen staples, so you may not even have to run out to the store! This flakey pastry with a spiced apple filling will melt in your mouth, and you’re going to be thrilled that this recipe yields two strudels!
Apple strudel originated in Austria and is traditionally made with strudel dough, hand-stretched into a paper-thin sheet, but my version uses puff pastry as it’s much more forgiving than making dough from scratch. While I enjoy a tasty apple strudel for breakfast with some tea or as an after-dinner dessert with a scoop of ice cream, this strudel recipe is also perfect for special occasions and the holiday season.
WHAT YOU NEED TO MAKE THIS RECIPE
Puff pastry — puff pastry can be found at most major grocery stores in the frozen aisle, but you can easily make homemade puff pastry as well. Puff pastry is sold in block form as well, so if you’d like to save time, be sure to grab puff pastry sheets as you’ll need two sheets for this apple strudel recipe.
Apples — feel free to use your favorite sweet apples to make this strudel. Gala, Honey Crisp, Cortland, and Pink Lady are all great options.
Golden raisins — did you know golden raisins are made with white grapes? I love how they taste and how well golden raisins blend into the diced apple pieces compared to regular raisins when you cut into the strudel.
Bread crumbs — the breadcrumbs will soak up any moisture that the apples release as they bake to prevent the puff pastry from getting soggy. Make sure to use plain bread crumbs for your dessert.
HOW TO MAKE APPLE STRUDEL
1. In a large bowl, stir together apples, raisins, lemon juice, and cinnamon. Set aside.
2. Lay a smooth tea towel out on your counter and lightly flour. Unfold one puff pastry sheet on the towel. Roll into a 15×12-inch rectangle.
3. Starting 2-inches in from one short side of the pastry, spread the bread crumbs into a 4-inch wide strip, leaving a 2-inch border on the top and bottom sides as well.
4. Spread half of the apple mixture over the bread crumbs. Drizzle fruit with 2 tablespoons melted butter and sprinkle with 1/3 cup sugar.
5. Fold the short edge of pastry up over the filling.
6. Tucking the sides in, roll the dough like a jelly roll. Use the towel to help roll up the pastry.
7. Finish rolling the pastry and transfer to one side of the baking sheet, seam side down.
8. Repeat the process with the second puff pastry dough with the rest of the filling.
9. Brush both strudels lightly with beaten egg. Poke a few steam vents in the top with a sharp knife.
10. Bake the strudels for 25 minutes or until golden brown. Let the strudels cool completely on the pan. Dust with powdered sugar before serving.
PRO TIPS FOR MAKING THIS RECIPE
- Make sure to thaw the puff pastry, or it might crack and tear as you try to unfold it to use.
- Try adding your favorite spices to the filling. I love a pinch of cardamom, apple spice, allspice, and nutmeg, but any of your fall favorites will work.
- Avoid dicing the apples too large as the apple strudel will be more difficult to roll.
- Don’t skip cutting the strudels before baking, as they act as venting holes for the steam. This will help the top of the pastry remain crisp as trapped steam will make it soggy.
- Make sure the dough stays cold as you work with it. The butter melts when puff pastry gets warm, and the pastry won’t bake into beautiful airy layers.
FREQUENTLY ASKED QUESTIONS
CAN A STRUDEL BE MADE IN ADVANCE?
You can make an apple strudel 1 to 2 days in advance. You can keep it at room temperature for up to 2 days. If you’d like to make this further ahead of time, it’ll last longer if stored in the fridge. Store the strudel loosely covered to keep it crisp instead of an airtight container.
WHAT CAN I SERVE IT WITH?
My go-to way to serve apple strudel is with powdered sugar on top. Other ways to serve your strudel are with vanilla ice cream, vanilla sauce, caramel sauce, icing, whipped cream, or a glaze of your choice. It’s quite a versatile recipe that goes well with all sorts of toppings.
CAN I FREEZE STRUDEL?
You can! Wrap the apple strudel tightly in plastic before baking and store it in a ziptop bag until ready to use. Thaw in the fridge overnight before baking as directed.
DO I EAT THIS HOT OR COLD?
You can enjoy apple strudel as a warm or cold dessert. To serve warm, reheat the leftovers in the oven before serving.