CookNotedRecipes worth remembering
← Back to all recipes
Traditional Apple Strudel with Phyllo Pastry

Traditional Apple Strudel with Phyllo Pastry

Classic Apple Strudel — Paper-Thin Phyllo Wrapped Around Spiced Orchard Gold

Working with phyllo takes a steady hand, but the payoff is extraordinary — crisp, buttery layers that shatter at first bite to reveal tender apples perfumed with cinnamon and studded with plump raisins. The breadcrumbs aren't just filler; they soak up the apple juices and create the perfect texture contrast.

GermanDessertVegetarianComfort FoodBakingFallWinter
Prep45 min
Cook35 min
Total1 hr 20 min
Servings8
Difficultymedium

Nutrition

fat8g
carbs52g
protein4g
calories285

Ingredients

  • 8 sheetsphyllo pastry sheets, fully thawed
  • 6 tbspunsalted butter, melted and kept warm
  • powdered sugar for dusting(optional)

Filling

  • 6 mediumtart baking apples (Granny Smith or Honeycrisp), peeled and thinly sliced
  • ½ cupgranulated sugar
  • ⅓ cupgolden raisins or regular raisins
  • ⅓ cupfine dry breadcrumbs (panko works too)
  • 1 tspground cinnamon
  • ¼ tspfreshly grated nutmeg
  • 2 tbspfresh lemon juice

Instructions

  1. Set your oven to 375°F and position the rack in the center. This temperature gives you the perfect balance of crispy phyllo without burning the delicate layers.
  2. Combine the sliced apples with lemon juice first — this prevents browning and adds brightness. Then add the sugar, cinnamon, and nutmeg, tossing until every slice is coated. The lemon juice also helps draw out just enough moisture from the apples.
  3. Fold in the raisins and breadcrumbs until evenly distributed. The breadcrumbs will absorb the apple juices as the strudel bakes, preventing a soggy bottom while adding subtle texture to each bite.
  4. Unroll the phyllo sheets onto a clean, dry kitchen towel and cover with a slightly damp towel to prevent drying out. Working quickly but gently, brush each sheet with melted butter using a pastry brush. Stack them as you go, buttering each layer — this creates the signature flaky texture.
  5. Spoon the apple mixture along one long edge of your phyllo stack, leaving about 2 inches of border on all sides. Don't overfill or the juices will leak out during rolling. Distribute it evenly so every slice will have filling.
  6. Using the towel as your guide, lift the edge and roll the strudel tightly away from you, tucking in the short ends as you go. The towel gives you control without tearing the delicate phyllo. Roll firmly but don't squeeze — you want it snug, not compressed.
  7. Carefully transfer the strudel seam-side down to a parchment-lined baking sheet. If it tears slightly, don't worry — the butter will help seal it during baking. Position it diagonally if needed to fit your pan.
  8. Brush the entire surface with the remaining melted butter, making sure to get into any creases. This final butter coating ensures every bit of phyllo turns golden and crispy in the oven.
  9. Bake until the strudel is deep golden brown and sounds hollow when tapped gently. The phyllo should be crisp and the filling should be bubbling at the seams. If it's browning too quickly, tent loosely with foil.
    ⏱ 35 min
  10. Let the strudel rest for 10 minutes before slicing — this allows the juices to settle and makes cleaner cuts. Dust with powdered sugar just before serving for that classic bakery finish.
    ⏱ 10 min