Description
Classic Austrian Apple Strudel featuring thin, buttery layers of phyllo dough filled with a spiced apple mixture enhanced with raisins and nuts. Baked to golden perfection and dusted with powdered sugar for a delightful, warm dessert.
Ingredients
Scale
Phyllo Dough Layer
- 6 sheets phyllo dough, thawed
- 4 tablespoons unsalted butter, melted
- 2 tablespoons plain breadcrumbs
Apple Filling
- 4 medium apples (such as Granny Smith), peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins (optional)
- 1/4 cup chopped walnuts or pecans (optional)
Finishing
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the Apple Filling: In a large bowl, combine the thinly sliced apples with granulated sugar, brown sugar, ground cinnamon, ground nutmeg, raisins, and chopped nuts if you are using them. Toss everything thoroughly to evenly coat the apples. Set this mixture aside to let the flavors meld.
- Layer the Phyllo Dough: Lay one sheet of phyllo dough on a clean flat surface. Using a pastry brush, lightly brush it with melted butter. Place another sheet on top and repeat this process until all six sheets are layered, making sure to butter each one to achieve a crisp, flaky crust.
- Add Breadcrumbs: Evenly sprinkle the breadcrumbs over the top layer of the buttered phyllo dough. This helps absorb excess moisture from the filling and keeps the crust from becoming soggy.
- Assemble the Strudel: Spoon the apple filling along one long edge of the layered phyllo dough, leaving about 2 inches free from the edge. Carefully roll the dough over the filling to form a log, tucking the sides in gently as you roll to secure the filling inside.
- Prepare for Baking: Place the rolled strudel seam-side down on the prepared baking sheet. Brush the top of the strudel with any remaining melted butter to enhance browning and crispness during baking.
- Bake the Strudel: Bake in the preheated oven for 30 to 35 minutes or until the phyllo pastry is golden brown, crisp, and fully cooked through.
- Cool and Serve: Allow the apple strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar if desired. The strudel is best served warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream for an indulgent finish.
Notes
- For extra flavor, soak the raisins in rum or apple juice before adding to the filling.
- Puff pastry can be used as an alternative to phyllo dough for a richer texture.
- Serve with whipped cream or vanilla ice cream to elevate this dessert.
