Classic German Apple Strudel
Thin crispy phyllo pastry wrapped around a fragrant filling of cinnamon-spiced apples, raisins, and toasted breadcrumbs. This beloved German and Austrian pastry is served warm dusted with powdered sugar and paired beautifully with vanilla cream.
Flaky pastry filled with cinnamon-spiced apples and raisins, dusted with powdered sugar.
Nutrition per serving
Ingredients
Pastry
Filling
Instructions
Prepare the Apple Filling
Toss the sliced apples with cinnamon, 3 tablespoons of sugar, and the raisins in a large bowl. Let the mixture sit for 10 minutes to draw out some juice. Gently drain any excess liquid to prevent a soggy strudel. Stir in the toasted breadcrumbs which will absorb remaining moisture.
Layer the Phyllo Pastry
Lay one sheet of phyllo on a clean kitchen towel and brush generously with melted butter. Stack the remaining sheets on top, brushing each layer with butter. Work quickly as phyllo dries out fast and keep unused sheets covered with a damp towel at all times.
Fill and Roll the Strudel
Spoon the apple filling along one short edge of the layered phyllo, leaving a 5cm border on the sides. Fold in the side edges over the filling and then use the kitchen towel to help roll the strudel away from you into a tight log. Transfer seam-side down onto a lined baking sheet and brush the outside with remaining butter.
Bake Until Golden and Crispy
Bake in a preheated oven at 190 degrees Celsius for 30 to 35 minutes until the strudel is deeply golden and the pastry is audibly crispy. Allow to cool for 10 minutes before dusting liberally with powdered sugar. Slice and serve warm with whipped cream or vanilla sauce.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.