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Close-up of sliced apple strudel on a white plate with gold-rimmed utensils and a striped cloth napkin beside it. In the background, a whole apple strudel rests on a rectangular white serving dish. The strudel's filling features apples and dark raisins.
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Apple Strudel Recipe

Prep Time1 hour
WORK TIME20 minutes
Cuisine: German
Servings: 8 yields

Ingredients

For the dough:

  • Phyllo dough 8 sheets
  • 3-4 tablespoons Melted butter for brushing

For the filling:

  • 3 Apples peeled and diced
  • ⅓ cup 50g Raisins
  • ¼ cup 40g Walnuts , chopped
  • ½ cup 60g Breadcrumbs
  • 3 tablespoons 45g Butter
  • ½ teaspoon Cinnamon
  • ⅓ cup 67g Sugar
  • ⅛ teaspoon Salt
  • 1 teaspoon Lemon zest
  • 1 tablespoon Lemon juice
  • Powdered sugar

Instructions

  • DIRECTIONS
    1. Preheat oven to 350F (180C). Soak the raisins in warn water or in rum for 20 minutes.
    2. Make the filling: in a medium size pan, melt the butter over low-medium heat. Add the breadcrumbs and toast for 2-3 minutes. Remove and set aside.
    3. In a large bowl, mix diced apples, lemon juice, lemon zest, sugar, cinnamon, salt, drained raisins, chopped walnuts.
    4. Lay a thin kitchen towel on the counter. Place 1 sheet of phyllo dough on the towel. Brush the phyllo with melted butter, then Layer with 7 additional phyllo sheets, brushing each layer with some of the butter mixture.
    5. Brush the last layer with melted butter and sprinkle the breadcrumb mixture, spread the apples over the breadcrumbs on the long side, leaving 2-inches (5cm) on the edges.
    6. Fold the short edges over the filling, then, roll the strudel. Gently transfer to a baking tray. Brush the top of the strudel with melted butter.
    7. Bake for about 40-45 minutes, or until golden brown.
    8. Allow to cool slightly. Dust with powdered sugar before serving.

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