Ahhh apple strudel 🤍 flaky, cozy, smells like fall even if it’s July. Here’s a classic Austrian-style apple strudel that’s totally doable at home.
🍎 Classic Apple Strudel
Ingredients
Strudel dough (traditional, very thin):
- 1 cup (125 g) all-purpose flour
- ⅛ tsp salt
- 2 tbsp neutral oil (or melted butter)
- ~½ cup (120 ml) warm water
Shortcut: You can use store-bought phyllo dough if you want less drama (still delicious).
Filling:
- 2 lb (900 g) apples (Granny Smith or any tart apple)
- ⅓ cup (70 g) sugar
- 1 tsp cinnamon
- ½ cup (50 g) raisins (optional but classic)
- Zest of ½ lemon + 1 tbsp lemon juice
- ½ cup (50 g) breadcrumbs
- 3 tbsp butter, melted
For finishing:
- More melted butter
- Powdered sugar for dusting
Instructions
1. Make the dough
- Mix flour and salt.
- Add oil and warm water, knead until smooth and elastic (about 5–7 minutes).
- Shape into a ball, coat lightly with oil, cover, and rest 30–60 minutes (important for stretching).
2. Prep the filling
- Peel, core, and slice apples thinly.
- Toss apples with sugar, cinnamon, raisins, lemon zest, and juice.
- In a pan, toast breadcrumbs with butter until golden. Set aside.
3. Stretch the dough
- Preheat oven to 375°F / 190°C.
- On a floured cloth or towel, roll dough slightly.
- Gently stretch with your hands until paper-thin (you should almost see through it). Trim thick edges.
(If using phyllo: layer 6–8 sheets, brushing each with butter.)
4. Assemble
- Brush dough with melted butter.
- Sprinkle breadcrumbs over one long side.
- Spread apple filling on top.
- Fold sides in, then roll tightly using the cloth.
5. Bake
- Transfer to a baking sheet, seam-side down.
- Brush generously with butter.
- Bake 35–40 minutes, until golden and crisp.
Serve
- Let cool slightly.
- Dust with powdered sugar.
- Traditionally served with vanilla sauce, whipped cream, or vanilla ice cream 😌
If you want:
- a super easy lazy version
- a vegan or gluten-free twist
- or tips for not tearing the dough (strudel trauma is real)
Just say the word 🍏🥐
