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A slice of Austrian apple strudel with flaky pastry, apple raisin filling, powdered sugar, and whipped cream.

Austrian Apple Strudel

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A classic Austrian pastry with cinnamon apples, raisins, buttery crumbs, and crisp flaky layers.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Austrian
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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

Equipment

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

Method
 

Prepare the filling:
  1. Heat the oven to 375 F and line a baking sheet with parchment paper.
  2. Toss the sliced apples with the sugar, raisins, lemon juice, cinnamon, and salt.
  3. Let the filling stand for 10 minutes, then drain off any excess liquid.
Assemble the strudel:
  1. Lay one sheet of phyllo on a clean towel and brush it lightly with melted butter.
  2. Layer the remaining phyllo sheets on top, brushing each one with butter as you go.
  3. Sprinkle the breadcrumbs over the phyllo, leaving a border around the edges.
  4. Arrange the apple filling in a long strip near one short edge.
  5. Fold in the sides, then roll the strudel snugly with the help of the towel.
  6. Transfer it seam-side down to the prepared baking sheet and brush the top with more butter.
Bake and serve:
  1. Bake for 35 to 40 minutes, until the pastry is golden and crisp.
  2. Let the strudel cool for 15 minutes before slicing.
  3. Dust with powdered sugar and serve warm with whipped cream or vanilla sauce.

Nutrition

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

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.