Apple strudels are flaky buttery and delicate layers of pastry rolled around apple filling and often times sprinkled with powdered sugar. Apple strudels look 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 super easy apple strudel is crispy outside with a delicious nutty filling.
Easy Apple Strudel Recipe
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 was I ensured that it will be moist until I am done with all the other sheets and added the filling. Do not overdo it so the outer sheet will not get too soggy.
How to make easy apple strudel
Strudel ingredients:
- Apples: of course because it is apple strudel, you can substitute pears or use a mixture of apples and pears for a change. 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.
- Brown sugar: I have used less brown sugar than is usually added.
- Raisins: I’ve used golden raisins but you can use whatever you like. This is optional, if you do not like raisins then skip it. Feel free to use any dried fruit you like as well.
- Lemon juice: to keep the apples fresh and adds a little tartness.
- Spices: I used cinnamon but you can also use nutmeg, cloves, vanilla extract or any spices you like with apples.
- Walnuts: For adding a meaty bite to the strudel, this is optional as well.
- Oats: this is used instead of breadcrumbs to soak any juices coming out of the apples when cooking in the oven.
- Phyllo dough and butter: the twist for the strudel crust.
Step by step instructions:
- Cut the apples in any way you like, it was easier for me to cut into cubes. Some people like to grate the apples other like to thinly slice the apples.
- In a pot over medium-high heat, melt butter and add apples. Stir for a minute.
- Add sugar, cinnamon or any spices you are using. Mix well and continue to cook for another couple of minutes then turn heat off.
- Add oats, walnuts and raisins.
- Mix everything well together and let it cool down. This is going to be our strudel filling.
- Line a baking sheet with parchment paper and brush it with melted butter. Lay the first couple of sheets and brush with butter paying special attention to the edges. Continue doing so until you are done with the phyllo sheets. Pour your filling in the middle third of your phyllo lengthwise leaving about 2 inches from the short sides of the phyllo.
- Fold the short ends over the filling then starting with any of the two long sides roll your phyllo into a log. Use the parchment paper to help you. Place the roll seam side down bush with any leftover melted butter.
- Place in a preheated oven and bake until golden brown. Let it cool down sprinkle with powdered sugar. Cut and serve as is or warm with a scoop of cold vanilla ice cream.
Tips on making apple strudel:
- This was seriously one of the easiest desserts I’ve ever made. If you are short on time and guests are coming over, this is one of the quickest desserts you can ever make.
- Get creative with the topping. Serve it as is, with more fresh fruits on the side, warm with a scoop of vanilla ice cream and may be with a drizzle of caramel sauce.. a sprinkle of sea salt.
- 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.
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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.
Easy Apple Strudel
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Apple Strudel
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.
- 1/3 cup (38g) packed brown sugar.
- 1 teaspoon cinnamon.
- 1/3 cup (47g) gold raisins.
- 1/2 cup (50g) walnuts, chopped.
- 1/3 cup (27g) oats.
Instructions
Make the filling:
- In a skillet over medium-high 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.
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 center 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.
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
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.