There’s something magical about the aroma of apple strudel wafting through the house, taking me right back to my grandmother’s kitchen. This cherished family recipe has been perfected over three generations, striking the perfect balance between flaky pastry and tender, spiced apples.
While traditional strudel can be intimidating, this version simplifies the process while maintaining that authentic homemade taste. Using store-bought phyllo dough saves time without sacrificing the signature crispy layers that make strudel so special.
Why You’ll Love This
- Uses easy-to-find ingredients and store-bought phyllo dough
- Can be prepared ahead and baked just before serving
- Creates impressive, restaurant-worthy results
- Freezes beautifully for up to 3 months
- Perfect balance of sweet apples and warm spices
Ingredients
- 6 medium Granny Smith apples
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 package phyllo dough, thawed
- 1 cup unsalted butter, melted
- 1 cup breadcrumbs
- 1/2 cup raisins (optional)
- Powdered sugar for dusting
Instructions
- Peel and thinly slice apples, then mix with sugar, cinnamon, and nutmeg
- Layer 6 sheets of phyllo, brushing each with melted butter
- Sprinkle breadcrumbs over the top layer
- Spread apple mixture along one end, leaving a border
- Roll up carefully, tucking in edges
- Brush with remaining butter and score top gently
- Bake at 375°F for 30-35 minutes until golden brown
- Cool slightly and dust with powdered sugar before serving
Tips & Variations
- Keep phyllo covered with a damp towel while working to prevent drying
- Add chopped walnuts or pecans for extra crunch
- Replace raisins with dried cranberries for a tart twist
- Use pears instead of apples during autumn months
- Brush with egg wash for extra golden color
Serving Suggestions
Serve warm slices with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For brunch, pair with strong coffee or hot apple cider. A drizzle of caramel sauce takes this dessert to the next level for special occasions.
Notes
- Store covered at room temperature for up to 2 days
- Reheat in 300°F oven for 10 minutes to recreate crispy texture
- Look for golden brown color and slight bubbling of filling for doneness
FAQs
- Can I make this ahead of time? Yes, assemble up to 24 hours in advance and bake just before serving.
- Why are my apples too wet? Let sliced apples drain in a colander for 15 minutes before using.
- Can I freeze this strudel? Yes, wrap unbaked strudel tightly and freeze for up to 3 months. Bake straight from frozen, adding 10-15 minutes to baking time.
- What’s the best apple variety to use? Granny Smith is ideal for their firmness and tartness, but any baking apple works well.
Ingredients
- 6 medium Granny Smith apples
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 package phyllo dough, thawed
- 1 cup unsalted butter, melted
- 1 cup breadcrumbs
- 1/2 cup raisins (optional)
- Powdered sugar for dusting
Steps
- Peel and thinly slice apples, then mix with sugar, cinnamon, and nutmeg
- Layer 6 sheets of phyllo, brushing each with melted butter
- Sprinkle breadcrumbs over the top layer
- Spread apple mixture along one end, leaving a border
- Roll up carefully, tucking in edges
- Brush with remaining butter and score top gently
- Bake at 375°F for 30-35 minutes until golden brown
- Cool slightly and dust with powdered sugar before serving
Notes
- Store covered at room temperature for up to 2 days
- Reheat in 300°F oven for 10 minutes to recreate crispy texture
- Look for golden brown color and slight bubbling of filling for doneness
