Are you looking for an easy-to-make apple strudel recipe? This Phyllo Dough Apple Strudel is flakey, tender, and loaded with goodness! It's also easy to prepare! You can always drizzle it with salted caramel sauce if you want to be extra naughty.😏
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I recently received a box of Kontos products to try. The box included flatbread, pizza crusts, and fillo dough. Since I already use their flatbreads to make personal-sized fig pizza and shawarma pizza, I decided to use the phyllo dough to make apple strudel (Apfelstrudel) which originated in Austria.
My husband's family migrated from Austria and he frequently mentions the delicious strudel his mom used to bake when he was younger. So while he was out today, I decided to bake an apple strudel to surprise him. Scott was super excited and loved the strudel, so you know I'll be making this recipe again and again...
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😍 Why You'll Love This Recipe
- This apple strudel recipe is really easy to make!
- Apple strudel is a wonderful addition to any tea party or gathering.
- This recipe can be adjusted to your preference.
🛒 What You Need For This Recipe
🔖 Ingredient & Substitutions
- Phyllo Dough- Phyllo dough comes in various thicknesses. I recommend Kontos brand Fillo Dough, #4.
- Raisins- Raisins are traditional in apple strudel, but totally not required. If you don't like raisins, leave them out.
- Walnuts- If you are allergic to nuts or just don't like them, they are optional and not required in this strudel recipe.
- Apples: Choose from any baking apple including Granny Smith, Pink Lady, and Golden Delicious.
🍎 How to Make Apple Strudel with Phyllo Dough
Defrost Fillo dough according to package directions.
Preparing the Filling
Step 1: Peel, core, and chop apples, then add to a large bowl. Microwave for two minutes to par-cook the apples and release some of the juices.
Step 2: Add sugar, flour, lemon zest and juice, ½ teaspoon cinnamon, ½ teaspoon cardamom, ginger, salt, and nutmeg to the apples. Stir to combine, then set aside.
Step 3: Meanwhile, grind the walnuts (if using) in a food processor and mix in the remaining ¼ teaspoon cardamom and ¼ teaspoon cinnamon.
Step 4: Strain excess liquid from the apples and reserve for basting. Stir breadcrumbs and raisins (if using) into the apple mixture.
Strudel Assembly
Step 5: Melt the butter in a small, heavy-bottomed saucepan over low heat, do not stir. Skim off the milk solids that float to the surface and set the remaining butter aside.
Step 6: Unwrap the phyllo dough and cut it into two manageable sections. Roll up half of the fillo sheets for another time, making sure they are sealed in the plastic and stored in the freezer.
Pro Tip: Some brands come in smaller portions already, while others, come in 14" X 18" sheets. After cutting them in half, you should end up with two 14" X 9" sections.
Preheat oven to 350 degrees F.
Step 7: Cover phyllo sheets with plastic or parchment paper followed by a damp washcloth to keep the sheets from drying out. Place a sheet of phyllo on a large piece of parchment paper and brush with butter. Sprinkle with 1 tablespoon finely ground walnuts.
Step 8: Dust with powdered sugar and continue these steps until you have used up ½ of the sheets (approximately 8 to 10 sheets). Generously brush the last sheet of phyllo dough with butter.
Step 9: Pile half of the apple mixture on the phyllo dough close to one edge, leaving a 2" border from the top, bottom, and one of the sides. Lift up on the parchment paper to fold the top, bottom, and side with the 2" border over the apple filling. Generously baste with the reserved apple juices.
Step 10: Continue rolling the dough over the filling until you have a tight package. Brush the top with additional apple juices and butter. Using a spatula, place the strudel on a pan lined with parchment paper. Bake for 25 to 30 minutes or until brown and crispy.
Step 11: While the first strudel is cooking, assemble the second strudel using the remaining ingredients. Cool for at least 15 minutes before slicing. Sprinkle the baked strudel with powdered sugar before serving.
🤷🏻♀️ Recipe FAQs
Apple Strudel is made with various pastries, depending on the region, recipe, or who is preparing it. Some make the dough from scratch, while others prefer using pre-made pastry. Still, others use puff pastry. In this recipe, we'll be using Fillo Dough to prepare our apple strudel.
Strudel is known for its flaky and buttered layers of pastry, with a delicious spiced apple filling inside. According to Helmut's Strudel, "It was the Turkish Baklava pastry, introduced into Austria in 1453, that laid the foundation for strudel. Gradually strudels with different fillings were created."
👩🏼🍳 Pro Tips
- Defrost frozen fillo dough in the refrigerator overnight and bring it to room temperature on the counter for 30 minutes before using it.
- Since you're making two strudels, consider making one with nuts/raisins and one without to satisfy everyone!
- If you prefer a sweeter strudel, drizzle the strudel with salted caramel sauce before serving.
- For an even easier apple strudel recipe, use preserves as a filling. Apple preserves or pear apple preserves are both excellent options!
- Store leftover apple strudel in at room temperature for up to two days, then in an airtight container for a few more days.
🍓 Related Recipes
If you enjoy this phyllo dough apple strudel, check out these related recipes!
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Ingredients
Method
- Defrost phyllo dough according to package directions.
- Peel, core, and chop apples, then add to a large bowl. Microwave for two minutes to par-cook the apples and release some of the juices.
- Add sugar, flour, lemon zest and juice, ½ teaspoon cinnamon, ½ teaspoon cardamom, ginger, salt, and nutmeg to the apples. Stir to combine, then set aside.
- Meanwhile, grind the walnuts (if using) in a food processor and mix in the remaining ¼ teaspoon cardamom and ¼ teaspoon cinnamon.
- Strain excess liquid from the apples and reserve for basting. Stir breadcrumbs and raisins (if using) into the apple mixture.
- Melt the butter in a small, heavy-bottomed saucepan over low heat. Do not stir. Skim off the milk solids that float to the surface and set the remaining butter aside.
- Unwrap the fillo dough and cut it into two manageable sections. Roll up half of the fillo sheets for another time, making sure they are sealed in the plastic and store in the freezer.
- Preheat oven to 350℉
- Cover phyllo sheets with plastic, or parchment paper, followed by a damp washcloth to keep the sheets from drying out. Place a sheet of phyllo on a large piece of parchment paper and brush with butter. Sprinkle with 1 tablespoon finely ground walnuts.
- Dust with powdered sugar. Continue these steps until you have used up ½ of the sheets (approximately 8 to 10 sheets). Generously brush the last sheet of fillo dough with butter.
- Pile half of the apple mixture on the fillo dough close to one edge, leaving a 2" border from the top, bottom, and one of the sides. Lift up on the parchment paper to fold the top, bottom, and side with the 2" border over the apple filling. Generously baste with the reserved apple juices.
- Continue rolling the dough over the filling until you have a tight package. Brush the top with additional apple juices and butter. Using a spatula, place the strudel on a pan lined with parchment paper. Bake for 25 to 30 minutes or until brown and crispy.
- While the first strudel is cooking, assemble the second strudel using the remaining ingredients. Cool for at least 15 minutes before slicing. Sprinkle the baked strudel with powdered sugar before serving.
Nutrition
Notes
- Some brands come in smaller portions already, while others, come in 14" X 18" sheets. After cutting them in half, you should end up with two 14" X 9" sections.
- Defrost frozen fillo dough in the refrigerator overnight and bring it to room temperature on the counter for 30 minutes before using it.
- Since you're making two strudels, consider making one with nuts/raisins and one without to satisfy everyone!
- If you prefer a sweeter strudel, drizzle the strudel with salted caramel sauce before serving.
- For an even easier apple strudel recipe, use preserves as a filling. Apple preserves or pear apple preserves are both excellent options!
- Store leftover apple strudel in at room temperature for up to two days, then in an airtight container for a few more days.
Wally says
Can you prepare apple filling day before assembly
Hilda Sterner says
Hi Wally, I wouldn't recommend doing so. I would expect that the filling would get too soupy as the apples will release more juices over an extended time.
Wally says
Thank you !
Hilda Sterner says
My pleasure!
Ika says
The strudel should be scored before baking. Just like when making baklava.
The slices do NOT cut away neatly
Hilda Sterner says
Thank you for the suggestion!
Terry Smith says
Do you have any other recipes for filling for the Fillo dough? I once had a strudel at a restaurant with some kind of chicken and mushroom filling. Your recipe for apple strudel sounds wonderful. I’ll try to order the dough online. Thanks, Terry
HildaSterner says
I usually use the dough to make baklava and spanikopita (spinach/egg filling). However, I love the chicken and mushroom idea. I might have some experimenting to do!
Kelly Methey says
This sounds so yummy! Can’t wait to try it!
HildaSterner says
Thanks, Kelly, wish I could serve you up a slice!