Apple strudel is a flaky buttery and delicate layers of pastry rolled around apple filling and often times sprinkled with powdered sugar. Apple strudel looks 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 easy apple strudel is crispy outside with a delicious nutty filling.
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❤️ Why You'll Love It
- A quicker and easier version using phyllo dough.
- Perfect treat with warm spices and mildly sweet.
- Great for fall baking and the holidays.
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 way I make sure that it will be moist until I am done with all the other sheets and added the filling. Do not overdo it though, so the outer sheet will not get too soggy.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a skillet over medium heat, melt butter then add apples and lemon juice stir to combine. Add cinnamon and brown sugar, mixing well and cook apples for 2-3 minutes.
- Remove from heat and mix in walnuts, oats and raisins.
- Line a large baking sheet with parchment paper and brush with some of the melted butter generously or spray with cooking oil. Layer phyllo sheets 2 at a time brushing in between. Spoon the filling in the middle third of the phyllo lengthwise
- Fold the short edges over the filling then roll into a log starting from one of the long edges. Place seam side down and brush the top with any remaining melted butter you have.
💡 Expert Tips
- 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. You can use granny smith apples or any baking apples of your preference.
- Cut the apples in any way you like, it was easier for me to dice them. Some people like to grate the apples other like to thinly slice them.
- 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.
- Some add breadcrumbs instead of oats.
- I've used golden raisins but you can use whatever you like. This is optional, if you do not like raisins then skip it.
- Use the parchment paper to help you roll the dough into a log.
👩🍳 Variations
- Change the fruit for different dessert, I am thinking pears next time.
- Add nutmeg, cloves, vanilla extract or use apple pie spice mix.
- If you like dry fruits, try chopping some with the apples.
- Use pecans if you do not have walnuts or make it nut free.
- Get creative with the topping. Serve as is, with more fresh fruits on the side, or with a scoop of vanilla ice cream and may be with a drizzle of caramel sauce and a sprinkle of sea salt.
🥣 Equipment
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This Nordic baking sheet is a must for your baking projects.It is super sturdy and does not bend under any circumstances.
📣 Related Recipes
- Pecan pumpkin cake is an easy and fluffy pumpkin dessert perfect for fall baking.
- Apple Crisp Bars are easy to make, great for snacking and lunch boxes. A basic shortbread crust topped with apple slices and a simple cinnamony crisp.
- Have you ever tried making creamy milk and apple pudding? it is a delicious way to enjoy apple season in the easiest form ever.
- Need something healthier? how about these baked apple slices, they are so good.
- This Apple Cream Cheese Bundt is another way to enjoy apples at its prime season with a surprise in the middle.
- This caramel apple bundt cake is a joy to make and to eat with family and friends.
- Baklava rolls are the perfect portioned treat for any occasion. The delicious blend of sweet, nutty and crunchy makes these rolls irresistible!
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Apple strudel with phyllo dough
Ingredients
- 10 phyllo sheets.
- 3 Tablespoons unsalted butter melted for brushing.
Filling:
- 3 apples chopped. (14oz/ 396g), diced.
- 1 Tablespoon lemon juice.
- 1 Tablespoon unsalted butter/ghee.
- ⅓ cup (38g) packed brown sugar.
- 1 teaspoon cinnamon.
- ⅓ cup (47g) gold raisins.
- ½ cup (50g) walnuts, chopped.
- ⅓ cup (27g) oats.
Instructions
Make the filling:
- In a skillet over medium heat, melt butter then add apples and lemon juice. Stir to combine.
- Add cinnamon and brown sugar, mixing well and cook apples for 2-3 minutes.
- Remove from heat and mix in walnuts, oats and raisins. Set aside
Make the Strudel:
- Preheat your oven to 350F.
- Line a large baking sheet with parchment paper and brush with some of the melted butter generously or spray with cooking oil.
- Start layering the phyllo sheets 2 sheets at a time brushing in between and paying more attention to the edges.
- Now spoon the filling in the middle third of the phyllo lengthwise leaving about 1.5 to 2 inches from the short edges. Brush with more butter.
- Fold the short edges over the filling then roll into a log starting from one of the long edges.
- Place seam side down and brush the top with any remaining butter you have.
- Bake in the center of the oven for 15 minutes then move up for another 15-20 minutes until golden brown.
- Let it cool down completely before cutting.
- Dust with powdered sugar if desired.
Notes
- 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. You can use granny smith apples or any baking apples of your preference.
- Cut the apples in any way you like, it was easier for me to dice them. Some people like to grate the apples other like to thinly slice them.
- 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.
- Some add breadcrumbs instead of oats.
- I've used golden raisins but you can use whatever you like. This is optional, if you do not like raisins then skip it.
- Use the parchment paper to help you roll the dough into a log.
- Please check the nutrition disclaimer policy.
Nutrition
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First published Dec 20, 2019 . Last updated October 4, 2022 with important tips, clear step by step instructions and readability.
susan | the wimpy vegetarian
I love all things apple, but have a special fondness for apple streudal. This version with phyllo looks fantastic. I want to make it this week!
Raani
Thanks for the yummy recipe and for giving the weight in grams, so much easier to work with.
Amira
Thanks Raani for your comment.
monica
Hello Amira, thank you so much for sharing your delicious recipes. Please can you tell me how many phylo sheets are needed for this recipe, and do I have to brush all of them with butter.
Thank you
Amira
Hello Monica, thank you for your interest in this recipe. The printable version of the recipe above has all the ingredients listed in details. I've used 10 sheets of phyllo in my recipe. I haven't tried not to brush each sheet, although I just saw a chef who said this is not necessary so I need to experiment with that. I hope this helps. Let me know if you have any questions.