This elegant apple strudel recipe is surprisingly simple to make. While many versions call rely on frozen puff pastry and a plethora of rest periods, this one uses store-bought phyllo dough and a steamlined technique. The result is lighter-than-air layers of delicate golden brown pastry wrapped around a delicately spiced filling—and more closely mimics traditional apple strudel (often made with huge sheets of paper-thin strudel dough). Called apfelstrudel in German, this apple dessert is believed to have originated in Vienna in the 1800s, possibly to honor an Austrian monarch and his well-heeled friends. Whether that’s true is debatable, but the dessert recipe remains popular throughout Austria, Germany, the Czech Republic, and other locales once in or adjacent to the Austro-Hungarian Empire.
Prep time mostly entails peeling the apples; tart varieties like Pink Lady and Granny Smith apples are among the better apples for baking (save Honey Crisps and Golden Delicious for snacking). The apples are tossed with raisins for sweet pops of contrast, plus buttery toasted breadcrumbs, which soak up all the juices while the strudels bake. You can customize the delicious apple filling to your liking: Swap the raisins for any dried fruit (golden raisins or cherries are particularly nice), toss in a handful of chopped toasted walnuts, use brown sugar instead of white, or trade the cinnamon for cardamom or a fall-spice blend.
As with most apple desserts, homemade apple strudel is delicious on its own or served with a garnish of whipped cream, vanilla ice cream, or a drizzle of vanilla sauce. This recipe includes an especially tasty topping that gets tang flavor from a bit of sour cream.
Recipe information
Total Time
1 hour
Yield
10–12 servings
Ingredients
Preparation
Step 1
Place rack in center of oven; preheat oven to 375°. Melt 1½ Tbsp. unsalted butter in a small skillet over medium heat. Add ½ cup fine dry breadcrumbs and cook, stirring, until they are golden brown, about 4 minutes; transfer breadcrumbs to a large bowl (reserve skillet).
Step 2
To the breadcrumbs add 1½ lb. tart apples, such as Granny Smith, peeled, quartered, and sliced thin crosswise, ⅓ cup (67 g) granulated sugar, ½ cup raisins, and ½ tsp. cinnamon and toss well to combine.
Step 3
Melt remaining 6 Tbsp. unsalted butter in the same small skillet. Arrange an 18" strip of wax paper on a work surface with a long side facing you. Place 1 sheet of phyllo in the center of the wax paper and brush lightly with some of the melted butter.
Step 4
Repeat, layering 5 more sheets of phyllo over the first sheet in the same manner, brushing each layer lightly with some of the melted butter. Mound half the apple mixture evenly along the long side facing you, leaving a 2" border at each end.
Step 5
Using the wax paper as a guide and rolling away from you, roll up the strudel tightly and, with the seam side down, fold the ends under to enclose the filling. Transfer the strudel carefully to a lightly buttered rimmed baking sheet and brush it with some of the remaining melted butter. Make a second strudel with remaining phyllo, melted butter, and apple filling in the same manner and transfer it to the prepared baking sheet. Bake strudels until golden brown, 35–45 minutes. Let strudels cool to warm in the pan on the rack.
Step 6
Beat 1 cup well-chilled heavy cream, ¼ cup sour cream, ¼ cup (32 g) powdered sugar, and 1 tsp. vanilla extract in a chilled bowl with an electric mixer until the mixture holds soft peaks; transfer whipped cream to a serving bowl.
Step 7
Transfer strudels with slotted spatulas carefully to serving platters and dust them with the powdered sugar. Serve the strudels warm, sliced diagonally, with the whipped cream.
Do Ahead: The strudels may be baked 1 day ahead and kept covered loosely at room temperature. Reheat in a 400° oven for 15 minutes.
Editor’s note: This homemade apple strudel recipe was first printed in the February 1992 issue of ‘Gourmet’ as ‘Apple Raisin Strudels.’ Head this way for American-style apple pie and more of our best fall desserts →
Recipe notes
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