Here’s a classic Apple Strudel—warm, flaky, and filled with spiced apples, just like the traditional Austrian-style dessert.
Classic Apple Strudel
Ingredients (6–8 servings)
Strudel Dough (or use phyllo for an easier version)
- 1½ cups all-purpose flour
- ¼ tsp salt
- ⅓ cup warm water
- 2 tbsp neutral oil
Apple Filling
- 5–6 apples (Granny Smith or Honeycrisp), peeled & thinly sliced
- ⅓ cup sugar (adjust to taste)
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional)
- 1 tsp lemon juice
- ½ cup raisins
- ½ cup chopped walnuts or almonds
- ½ cup breadcrumbs, lightly toasted
- ¼ cup melted butter
Topping
- Powdered sugar, for dusting
Instructions
1. Make the dough
- Mix flour and salt. Add water and oil; knead until smooth (8–10 minutes).
- Form into a ball, coat lightly with oil, cover, and rest 1 hour (this is key for stretching).
(Shortcut: skip this and use phyllo dough—see note below.)
2. Prepare filling
- Toss apples with sugar, cinnamon, nutmeg, lemon juice, raisins, and nuts.
3. Stretch dough
- Roll dough out on a floured surface, then gently stretch over the backs of your hands until paper-thin (you should see through it).
- Lay on a clean cloth and trim thick edges.
4. Assemble
- Brush dough with melted butter.
- Sprinkle breadcrumbs over dough (they absorb juice).
- Spread apple filling along one long edge.
- Use the cloth to roll tightly into a log. Seal ends.
5. Bake
- Place seam-side down on a buttered baking sheet.
- Brush with more butter.
- Bake at 375°F (190°C) for 35–40 minutes, until golden.
6. Serve
- Cool slightly, dust with powdered sugar, and serve warm.
Easy Phyllo Version
- Use 6–8 sheets phyllo dough, brushing each with butter.
- Layer apples, roll, and bake the same way.
Serving Ideas
- With vanilla ice cream or whipped cream
- Drizzle of caramel or vanilla sauce
- Best eaten warm, same day
If you want, I can share a grandma-style Central European version, a quick store-bought dough method, or a healthier reduced-sugar version.
