Dessert
Classic Austrian Apfelstrudel, Crispy Layers Filled with Cinnamon Apples
Prep
30 min
Cook
35 min
Servings
6
Level
Medium
Apfelstrudel is a legendary Austrian treat made of thin, crispy pastry sheets rolled up with a filling of fresh apples, cinnamon, raisins, and fragrant buttery breadcrumbs. Every bite delivers a contrast of textures — crisp on the outside and soft, sweet-tart on the inside — perfect enjoyed warm with a cup of tea or coffee. This recipe uses ready-made phyllo (filo) pastry to make it more practical to prepare at home without sacrificing its authentic flavor.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 8 sheets phyllo pastry sheets, ready-made
- 100 grams unsalted butter, melted
- 5 green apples (Granny Smith or similar), peeled & thinly sliced
- 80 grams granulated sugar
- 1 tsp ground cinnamon
- 50 grams raisins
- 40 grams chopped walnuts (optional)
- 60 grams breadcrumbs (from white bread)
- 1 tbsp lemon juice
- 1 tsp grated lemon zest
- to taste powdered sugar, for dusting
- 1 pinch salt
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👩🍳 Instructions
- 1 Preheat the oven to 190°C (375°F). Prepare a flat baking sheet and line it with parchment paper.
- 2 In a large bowl, combine the sliced apples with the granulated sugar, ground cinnamon, raisins, walnuts, lemon juice, grated lemon zest, and salt. Mix well and let sit for 10 minutes so the flavors can meld.
- 3 Melt the butter and briefly toast the breadcrumbs in a pan with a little of the melted butter until golden and fragrant. Set aside for sprinkling over the filling.
- 4 Prepare a clean work surface lined with a clean kitchen towel or plastic sheet. Lay down 1 sheet of phyllo pastry and brush it lightly with melted butter using a pastry brush.
- 5 Stack the next phyllo sheet on top and brush again with butter. Repeat until all 8 sheets are stacked and evenly brushed with butter.
- 6 Sprinkle the toasted breadcrumbs evenly over the phyllo surface, leaving about a 3-4 cm (1-1.5 inch) border around the edges free of crumbs so it's easy to roll and seal.
- 7 Arrange the apple mixture lengthwise along one side of the phyllo sheet, about 5 cm (2 inches) from the edge.
- 8 Fold the left and right sides of the phyllo inward to cover the ends of the filling, then slowly roll from the apple-filled side using the towel underneath to help, forming a firm, elongated log.
- 9 Transfer the strudel roll to the baking sheet with the seam side facing down. Brush the entire outer surface with the remaining melted butter.
- 10 Bake in the oven for 30-35 minutes, or until the strudel pastry is golden brown and crisp.
- 11 Remove from the oven and let cool for 10 minutes, then dust evenly with powdered sugar over the entire surface before slicing and serving.
💡 Tips
• Use tart, fresh apples like Granny Smith so the filling isn't too sweet and stays fresh-tasting after baking.
• Keep the phyllo sheets covered with a damp towel when not in use, as phyllo dries out quickly and cracks easily.
• The toasted breadcrumbs absorb excess moisture from the apples, keeping the strudel pastry crisp instead of soggy.
• Serve the Apfelstrudel warm with vanilla sauce or vanilla ice cream for a more authentic Austrian café-style experience.
📊 Nutrition Facts / serving
290 kkal
Calories (kcal)
3 gramg
Protein
13 gramg
Fat
42 gramg
Carbs
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