Dessert
Apfelstrudel (Apple Strudel) with Cinnamon Apples, Crisp and Flaky Layers
Prep
25 min
Cook
40 min
Servings
8
Level
Medium
Thin, crispy rolled pastry filled with fresh apples, cinnamon, and raisins — a classic from the Austrian-German kitchen that always fills your home with a wonderful aroma. Every bite offers a delightful contrast between the crunchy crust and the soft, sweet-tart apple filling. Best served warm with a dusting of powdered sugar for a perfect afternoon treat.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 8 sheets ready-made phyllo/filo pastry sheets
- 100 grams unsalted butter, melted
- 5 green apples or Malang apples, peeled & diced small
- 80 grams granulated sugar
- 1.5 tsp ground cinnamon
- 50 grams raisins
- 40 grams chopped almonds or walnuts
- 4 tbsp breadcrumbs
- 1 tbsp lemon juice
- to taste powdered sugar, for dusting
- 1 pinch salt
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👩🍳 Instructions
- 1 Mix the diced apples with lemon juice, granulated sugar, ground cinnamon, raisins, chopped nuts, and salt in a large bowl. Stir well and let sit for 10 minutes to allow the flavors to meld.
- 2 Preheat the oven to 190°C (375°F). Prepare a flat baking sheet and line it with parchment paper.
- 3 Lay one sheet of phyllo pastry on a clean, slightly damp work surface, and brush lightly with melted butter using a pastry brush.
- 4 Stack the next sheet of phyllo on top, brush with more butter, and repeat until all 8 sheets are neatly layered, with each sheet coated in butter.
- 5 Sprinkle the breadcrumbs evenly over 2/3 of the pastry, starting from one of the long sides — this will absorb the apple juices so the strudel doesn't turn soggy.
- 6 Spoon the apple mixture over the breadcrumbs, spreading it out lengthwise and leaving a border of about 3 cm (1 inch) on each side.
- 7 Gently roll the pastry starting from the side with the apple filling, like rolling a sandwich wrap, pressing slightly to keep it compact. Fold in both ends to seal in the filling.
- 8 Transfer the strudel roll to the baking sheet with the seam side facing down, and brush the entire surface with the remaining melted butter.
- 9 Bake for 35-40 minutes, or until the surface turns golden brown and looks crisp and flaky.
- 10 Remove from the oven, let it cool for 10 minutes while still warm, then dust with powdered sugar before slicing and serving.
💡 Tips
• Use slightly tart apples like Granny Smith to balance the sweetness and tartness, and to keep them from turning too mushy when baked.
• Keep the phyllo sheets moist by covering the unused ones with a damp cloth, since phyllo dries out quickly and cracks easily.
• The breadcrumbs are essential for absorbing the apple juices so the bottom of the strudel stays crisp — don't skip this step.
• Serve warm with vanilla ice cream or custard sauce for an authentic Austrian restaurant-style experience.
📊 Nutrition Facts / serving
245 kkal
Calories (kcal)
3 gramg
Protein
12 gramg
Fat
32 gramg
Carbs
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