Apple Strudel
A practical home variation of apple strudel made with purchased phyllo rather than hand-stretched strudel dough. Apples, raisins, cinnamon, and breadcrumbs make a crisp, neatly sliceable pastry.
Prep
30m
Cook
40m
Serves
8
Regional versions
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- Austria
- Germany
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Pastry
- 400gPhyllo Dough (thawed)
- 120gUnsalted Butter (melted)
Filling
- 700gApple (peeled and thinly sliced)
- 80gRaisin
- 80gWhite Sugar
- 4gCinnamon Powder
- 30mlLemon Juice
- 80gBreadcrumbs
Pastry
- 20gPowdered Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the apple, raisins, white sugar, cinnamon powder, and lemon juice in a bowl.
- 02
Stir the breadcrumbs into the filling so they can absorb the fruit juices as the strudel bakes.
- 03
Preheat the oven to 190°C (374°F).
- 04
Lay out the phyllo dough and brush each sheet lightly with the unsalted butter, stacking them as you go.
- 05
Spread the filling along one long side, then roll the pastry up into a tight log and place it seam-side down on a baking tray.
- 06
Brush the outside generously with more unsalted butter.
- 07
Bake until the pastry is crisp and deeply golden.
- 08
Cool slightly and dust with the powdered sugar before slicing.
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