Austrian Apple Strudel
A classic Austrian pastry with cinnamon apples, raisins, buttery crumbs, and crisp flaky layers.
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
- Mixing bowl
- Serrated knife
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
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