Apple Strudel

Learn how to make a cozy, flavorful apple strudel with store-bought puff pastry, apples, raisins, and warm spices. This recipe is easy, fast, and perfect for fall desserts. Learn how to make a quick and delicious apple strudel with store-bought puff pastry, apples, walnuts, and cinnamon. Follow the step-by-step instructions and video tutorial for a flaky and cinnamon-infused dessert.

Apple Strudel
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Apple Strudel

Recipe by Katrin BichlerCourse: DessertCuisine: Austrian
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Ingredients

  • 3-4 sheets of filo dough (Filo Dough comes in different sizes; it should have at least 4 sheets in it – alternatively, Frozen Puff Pastry Dough Sheets)

  • 3 lbs of Apples (You want them to have a sweet, but also slightly tart taste like Pink Lady, Braeburn, or Boskop).

  • 3 ounces of fine breadcrumbs (I use unsalted, non-flavored matzo meal)

  • Raisins (these are optional and can be used to personal taste)

  • 3 ounces of Walnuts (finely ground – the level of chunkiness is up for personal taste. I cut them up in a blender).

  • Cinnamon

  • Sugar or alternative sweetener like honey or agave syrup

  • 1 Stick of unsalted butter (European butter like Kerrygold works best, a neutral-tasting oil like sunflower seed oil works as well)

  • Heavy whipping cream (this is optional but highly recommended)

  • Juice of half a lemon

  • Powdered sugar for garnishing

  • You’ll Also Need

  • A big mixing bowl

  • A clean kitchen towel

  • Baking paper

  • Baking brush

  • Mesh strainer

  • Optional

  • A hand mixer to whip up cream

  • A blender to grind walnuts

Directions

  • First, we prepare the filling. Wash and peel apples. Quarter them and cut into thin slices into your mixing bowl. Mix in lemon juice, sugar, and raisins to your liking. Taste to see if it’s as sweet as you want it (it will get sweeter during baking). Add breadcrumbs and ground walnuts. The exact amount will depend on how juicy your apples are and whether you are using honey or agave syrup instead of sugar. I personally go for a consistency that is a bit sticky but not too juicy. Add cinnamon to taste.
  • Then we prep the filo dough. First, melt the butter carefully and pour it into a separate small bowl. Spread out one sheet of filo dough on a clean kitchen towel and brush some butter on it. Layer another sheet on it and repeat. Usually, 3 sheets are enough; sometimes, I add a 4th sheet if the others seem brittle or I like some extra crunch. Then distribute your filling on the lower third of your sheet. Make sure there is about a 1” border of free space on each side of the sheet. Brush some butter on the edge opposite of where you place the filling; this will help it stick once it’s rolled. Wrap in the short sides and then roll the strudel with the help of the kitchen towel. Congrats! You just rolled your first strudel. Brush a layer of butter on top of it and put it in the preheated oven and bake it for about 45 minutes at 390 degrees until your whole apartment smells like caramelized apples and it’s crispy and browned on top. Before serving whip up the cream with a bit of sugar. Cut yourself a slice of strudel. Dust with powdered sugar and a serving of whipped cream (alternatively vanilla ice cream).