Warm Apple Strudel Delight (Printable)

Flaky layers filled with spiced apples, raisins, and nuts, baked until golden and dusted with powdered sugar.

# What You'll Need:

→ Filling

01 - 5 medium tart apples, peeled, cored, and thinly sliced
02 - ½ cup granulated sugar
03 - ½ cup raisins
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ¼ cup chopped walnuts or almonds (optional)
07 - 1 tablespoon lemon juice
08 - 1 teaspoon lemon zest

→ Pastry

09 - 1 package (about 9 ounces) thawed frozen phyllo dough or homemade strudel dough
10 - 6 tablespoons unsalted butter, melted
11 - ⅓ cup fine dry breadcrumbs

→ Topping

12 - Powdered sugar for dusting

# How to Make It:

01 - Set the oven to 375°F and line a baking sheet with parchment paper.
02 - Combine sliced apples, sugar, raisins, cinnamon, nutmeg, optional nuts, lemon juice, and lemon zest in a large bowl; mix thoroughly and set aside.
03 - Place a clean kitchen towel on a work surface. Lay one sheet of phyllo dough on the towel, brush lightly with melted butter, and sprinkle with a thin layer of breadcrumbs. Repeat to layer 5 to 6 sheets.
04 - Spread the apple mixture evenly along one long edge of the layered phyllo dough, leaving a border.
05 - Using the towel to assist, gently roll the dough over the filling, tucking in the ends to form a log. Place it seam-side down on the prepared baking sheet.
06 - Brush the top of the rolled strudel with the remaining melted butter.
07 - Bake in the preheated oven for 35 to 40 minutes until golden brown and crisp.
08 - Allow to cool slightly, dust with powdered sugar, slice, and serve warm.

# Expert Hacks:

01 -
  • The whole house smells like a European bakery while it bakes, cinnamon and butter mingling in the air.
  • Its impressive enough for guests but forgiving enough that even a cracked strudel tastes like heaven.
  • You can make it ahead and reheat it, and honestly it tastes even better the next morning with coffee.
02 -
  • Phyllo dough dries out in seconds, keep it under a barely damp towel while you work or youll end up with brittle shards.
  • Dont skip the breadcrumbs, they absorb the apple juice and keep the bottom from going soggy.
  • If your strudel cracks during rolling, just patch it with a little extra phyllo and butter, no one will ever know.
03 -
  • Thaw phyllo in the fridge overnight, not on the counter, so it stays pliable and doesnt get sticky.
  • Use a serrated knife to slice the baked strudel, a straight blade will crush the delicate layers.
  • Brush every single layer with butter, thats where the flakiness comes from, dont cut corners here.

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