Austrian Apple Strudel

Austrian apple strudel is a classic pastry filled with tender apples, raisins, cinnamon, and buttery crumbs wrapped in thin flaky dough.

This approachable version uses phyllo pastry for a crisp layered crust while keeping the traditional warm apple filling at the center.

Keep the phyllo covered with a lightly damp towel while assembling so the sheets stay flexible and do not crack.

Serving Suggestions

Serve apple strudel warm with whipped cream, vanilla sauce, vanilla ice cream, or a simple dusting of powdered sugar.

Recipe Notes

Let the strudel rest briefly before slicing. A serrated knife works best because it cuts through the crisp layers without crushing them.

Austrian Apple Strudel

A classic Austrian pastry with cinnamon apples, raisins, buttery crumbs, and crisp flaky layers.

Servings 8 slices

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

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Equipment

• Baking sheet
• Parchment paper
• Pastry brush
• Mixing bowl
• Serrated knife

Ingredients

 

US CustomaryMetric

 

1x2x3x

Apple Filling

• 4 large tart apples peeled, cored, and thinly sliced
• 1/3 cup granulated sugar
• 1/2 cup raisins
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp fine salt

Pastry and Finish

• 8 sheets phyllo pastry thawed
• 6 tbsp unsalted butter melted
• 1/2 cup fine dry breadcrumbs
• 2 tbsp powdered sugar for dusting
• 1 cup whipped cream or vanilla sauce optional, for serving

Instructions

 

Prepare the filling:

• Heat the oven to 375 F and line a baking sheet with parchment paper.
• Toss the sliced apples with the sugar, raisins, lemon juice, cinnamon, and salt.
• Let the filling stand for 10 minutes, then drain off any excess liquid.

Assemble the strudel:

• Lay one sheet of phyllo on a clean towel and brush it lightly with melted butter.
• Layer the remaining phyllo sheets on top, brushing each one with butter as you go.
• Sprinkle the breadcrumbs over the phyllo, leaving a border around the edges.
• Arrange the apple filling in a long strip near one short edge.
• Fold in the sides, then roll the strudel snugly with the help of the towel.
• Transfer it seam-side down to the prepared baking sheet and brush the top with more butter.

Bake and serve:

• Bake for 35 to 40 minutes, until the pastry is golden and crisp.
• Let the strudel cool for 15 minutes before slicing.
• Dust with powdered sugar and serve warm with whipped cream or vanilla sauce.

Notes

• Breadcrumbs absorb apple juices and help keep the pastry crisp.
• If the phyllo tears, patch it with another buttered piece; the layers are forgiving once rolled.
• Leftover strudel is best reheated uncovered in a low oven to restore crispness.

Nutrition

Calories: 310kcalCarbohydrates: 43gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 210mgFiber: 4gSugar: 24g

Calories: 310kcal

Course: Dessert

Cuisine: Austrian

Keyword: Apple Strudel, Austrian Pastry, Strudel