Apple Strudel

For my first job out of pastry school I worked for a very well-known Austrian pastry chef. I learned to make this recipe from him and I’ve been making strudel with this recipe ever since.

While homemade strudel dough is traditional, we made our strudel with phyllo dough. I think using phyllo is a great timesaver that still makes a very nice pastry.

Ingredients

Ingredient Notes

• Apples – Use a firm apple for the filling. You can adjust the amount of sugar in the recipe based on the sweetness of your apples and your taste.
• Raisins – Are traditional but are also optional.
• Sugar – As noted above, the amount of sugar can be adjusted according to taste.
• Phyllo Dough – I use 14″x18″ sheets. If you are using smaller 9″x14″ sheets see the “Recipe Tips” section for how to layer the smaller dough sheets. You can also make this recipe using puff pastry dough.
• Butter – I use unsalted butter. If you prefer a saltier flavor you can use salted butter.

• Pour hot water over the raisins.
• Set the raisins aside to plump while you prepare the apples
• Combine sliced apples with sugar, cinnamon, salt and raisins.
• Set the apples aside while you layer the phyllo sheets.

• Lay a 14″x18″ sheet of phyllo dough on a clean kitchen towel. (If working with smaller sheets see instructions in the tips section below.)
• Brush the dough lightly with melted butter.
• Sprinkle with a teaspoon of sugar.
• Add another sheet of dough. Continue layering dough with butter and sugar until all the sheets are used.

• Sprinkle the breadcrumbs along the bottom 1/3 of the dough, leaving 2″ border on either end and along the bottom.
• Arrange the apples over the bread crumbs. Drizzle any juice that accumulated in the bowl over the apples.
• Use the towel to lift the edge of the dough over the filling
• Fold in the two ends.

• Continue to roll the strudel like a burrito. Tuck in the sides and the filling as you roll.
• Turn the strudel seam side up.
• Use the towel to transfer the strudel to the prepared baking tray.
• Roll the strudel off the towel so it is seam side down. Tuck in the sides if they come loose.

• Liberally brush the strudel with more butter. At this point you can wrap the strudel and refrigerate overnight or freeze for up to a month.
• Bake the strudel until golden brown and the apples are tender (use a tooth pick inserted in the center to check the apples).

Recipe tips for working with smaller phyllo sheets

Whether you use small or large phyllo sheets, you will need 8 oz of dough. Any left over dough can be re-frozen and used later.

If you are using large (14″x18″) phyllo sheets layer the strudel as described in the recipe. If you are using smaller phyllo sheets (usually 9″x14″) you can either divide the filling and make two small strudels or you can overlap the sheets of dough to build a stable crust for one large strudel. Here’s how to do it:

• Lay a sheet of Phyllo on the towel with the short side facing you. Lightly brush the dough with melted butter then overlap two more sheets of phyllo so that you form a square of about 18″. Sprinkle the layer with a teaspoon of sugar.
• Next place a sheet of phyllo in the opposite direction (long side facing you). Brush the sheet with butter and slightly overlap another sheet of dough in the same direction. This layer will be more of a rectangle shape. Sprinkle this layer with a teaspoon of sugar.
• Repeat building alternating layers until all the sheets are used.
• Proceed with the recipe as it’s written.

Work Ahead

• The strudel can be completely assembled and held in the refrigerator overnight to be baked in the morning. Make sure to generously brush the strudel with melted butter to prevent the pastry from drying out.
• The assembled strudel can also be frozen for up to a month. Defrost the strudel before baking.
• If the strudel is cold from the refrigerator or freezer you may need to increase the baking time by 10-15 minutes.

Storage

Apple strudel is best the day it is baked but will keep at room temperature for 2 days.

More Recipes like this

• Cherry Strudel
• Apple Danish Braid
• Apple Dumplings
• Cinnamon Apple Swirl Bread
• Apple Maple Baklava