For the Filling:
- 4 cups (about 4 medium) tart apples, peeled, cored, and thinly sliced (Granny Smith, Honeycrisp, or a mix)
- ¼ cup (50g) granulated sugar (adjust to apple tartness)
- 1½ tsp ground cinnamon
- 2 tbsp lemon juice (keeps apples bright)
- ¼ cup (30g) plain breadcrumbs, toasted in 1 tbsp butter until golden
- 2 tbsp raisins or chopped walnuts (optional—Grandma’s choice!)
- 1 tsp vanilla extract
For the Strudel:
- 1 (16 oz) box phyllo dough, thawed overnight in fridge
- ½ cup (1 stick / 115g) unsalted butter, melted
- Powdered sugar, for dusting
Pro Tips:
- Thaw phyllo properly: Keep covered with plastic + damp towel to prevent drying.
- Work quickly: Phyllo dries out fast—keep unused sheets covered.
- Use a clean kitchen towel: To help roll the strudel (traditional method!).
Step-by-Step Instructions (Crisp, Flaky, Foolproof)
1. Prep the Filling
- Toss apples, sugar, cinnamon, lemon juice, vanilla, and optional add-ins in a bowl.
- Stir in toasted breadcrumbs (they absorb moisture—key for crisp pastry!).
2. Layer the Phyllo
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Unroll phyllo. Cover with plastic wrap + damp kitchen towel.
- Place 8–10 sheets on a clean, dry towel (brush each lightly with melted butter as you layer).
3. Add Filling & Roll
- Spoon apple mixture in a 6×12-inch rectangle along one long edge, leaving 2″ border at ends.
- Using the towel, lift and roll gently away from you into a log (like a jelly roll).
- Pinch ends to seal. Place seam-side down on baking sheet.
4. Bake to Golden Perfection
- Brush entire strudel with melted butter.
- Bake 30–35 minutes, until deep golden and crisp.
- Cool 15 minutes before slicing (filling is molten hot!).
5. Serve Warm
- Dust with powdered sugar.
- Serve with:
- Vanilla ice cream
- Whipped cream
- Warm custard (crème anglaise)
Serving Suggestions
Classic: With strong coffee or spiced tea
Holiday dessert: After roast pork or chicken
Grandma’s way: With a glass of cold milk
Festive touch: Garnish with thin apple slices or cinnamon sticks
Make-Ahead & Storage Tips
- Fridge: Keeps up to 2 days—reheat in 300°F oven for 10 mins to restore crispness.
- Freeze: Wrap unbaked strudel tightly; bake from frozen (+10–15 mins).
- Filling: Can be made 1 day ahead—store covered in fridge.
Frequently Asked Questions
Q: Can I use puff pastry?
A: Yes—but it’s richer and less traditional. Bake 25–30 mins at 400°F.
Q: No phyllo?
A: Try store-bought strudel dough (found in some European markets) or make a shortcrust pastry version.
Q: Apples too watery?
A: Cook filling 5 mins on stove first to reduce moisture.
Q: Vegan?
A: Use plant-based butter and skip optional dairy toppings.
The Heart of the Recipe
Apple strudel is more than dessert—it’s a thread connecting generations. Maybe your grandma rolled hers on a flour-sack towel, humming a folk song. Maybe she used apples from the backyard tree. This recipe carries that spirit forward—simple, spiced, and made with care.
So peel those apples, melt that butter, and roll with love. Because the best traditions aren’t lost—they’re baked anew, one strudel at a time.
“Good strudel doesn’t need a bakery—it just needs apples, cinnamon, and someone to share it with.”
