Recipes
Apple Strudel
2025-09-29
Apple strudel has a long history, but the home version doesn’t demand the famously paper-thin hand-stretched dough — the real key is a well-made filling and a good store-bought thin pastry, which is easy to find these days.
The main rule for a good strudel is keeping the filling from turning the pastry soggy. That’s exactly why the breadcrumbs get toasted in butter before assembly — they soak up the juice the apples release during baking and keep the bottom layer of dough from getting wet. It’s also worth soaking the raisins ahead of time and draining them well, so they don’t pull extra moisture out of the dough as it bakes.
For the filling, look for firm apples with a bit of tartness — they hold their shape instead of collapsing into mush and give a nice contrast against the sweet pastry. Cinnamon isn’t the only spice that works here either; swapping in a bit of nutmeg, or adding a little lemon zest, brings some extra brightness.
Serve the finished strudel slightly warm, with a scoop of vanilla ice cream or a spoonful of whipped cream — the contrast between the warm, crisp pastry and the cold cream is what makes this dessert so satisfying.
Ingredients
- 6 sheets phyllo or store-bought strudel dough (about 300 g)
- 1 kg tart-sweet apples (Granny Smith or similar)
- 100 g sugar
- 1 tsp ground cinnamon
- 60 g raisins, soaked in warm water
- 60 g walnuts, chopped
- 60 g breadcrumbs
- 100 g butter, melted
- juice of half a lemon
- powdered sugar for serving
Instructions
- Peel and core the apples, slice them thinly, and toss with lemon juice to keep them from browning.
- Mix the apples with the sugar, cinnamon, drained raisins, and walnuts.
- Toast the breadcrumbs in a little melted butter until golden, then let them cool.
- Lay the phyllo sheets overlapping on a clean kitchen towel, brushing each layer with melted butter.
- Sprinkle the toasted breadcrumbs evenly over the dough, leaving a border — they’ll soak up the extra juice the apples release as they bake.
- Spread the apple filling in a strip along one edge of the dough.
- Using the towel to help, roll the dough up tightly into a log, tucking in the sides as you go.
- Transfer the strudel seam-side down onto a baking sheet, brush with butter, and bake at 190°C (375°F) for 35-40 minutes until golden brown; cool slightly and dust with powdered sugar before serving.
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