This filo apple strudel is flaky, light, and packed with flavor.
Apple strudel, a beloved dessert with origins in Austria, is a delicate pastry that combines flaky dough and a sweet, spiced apple filling. The word “strudel” means “whirlpool” in German, hinting at the spiral shape created when the dough is rolled around the filling. Traditionally, apple strudel is made with a thin, elastic dough that’s stretched to paper-thin transparency—a skill that takes time and practice to perfect. However, many home bakers use filo dough as a convenient alternative, which still provides that characteristic light, crispy texture.
The filling is the heart of an apple strudel, typically made with tart apples like Granny Smith, sugar, cinnamon, and a touch of lemon zest to brighten the flavors. Raisins, nuts, and breadcrumbs are often added to absorb moisture and add extra texture. Once baked, the dough becomes golden and crisp, enveloping the apples in a tender, aromatic embrace.
Ingredients to Make Apple Strudel
- apples
- sugar
- ground cinnamon
- ground nutmeg
- golden raisins (optional)
- lemon
- breadcrumbs or crushed graham crackers
- filo (phyllo) dough
- melted butter (for brushing the filo)
- Powdered sugar (for dusting)
How to Make Apple Strudel
- In a bowl, combine the apples, sugar,, cinnamon, nutmeg, raisins (if using), and lemon juice. Toss until everything is coated evenly.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Assemble the Strudel:
- Place one sheet of filo dough on a clean, dry surface, and brush lightly with melted butter. Place another sheet on top, brush with butter, and repeat until you have a stack of 4 buttered sheets.
- Sprinkle the toasted breadcrumbs or crushed graham crackers over the filo, leaving a 2-inch border on all sides. This will help absorb any excess moisture from the apples.
- Spoon the apple filling evenly along one side of the filo stack, about 2 inches from the edge.
- Roll the Strudel:
- Fold the sides of the filo over the filling, then carefully roll it up tightly like a log.
- Place the strudel seam-side down on the prepared baking sheet and brush the top with a little more melted butter.
- I Made two strudels from this amount of ingredients.
- Bake:
- Bake for 30-35 minutes, until the filo is golden brown and crisp.
- Serve:
- Let the strudel cool slightly, then dust with powdered sugar before slicing.
More Apple Recipes …
Apple Pie With Graham Cracker Crust
Apple Strudel
Ingredients
- 4 apples, peeled, cored, and thinly sliced (Granny Smith or Honey crisp are great)
- ½ cup sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup golden raisins
- 2 tbsp lemon juice
- ⅓ cup bread crumbs or crushed graham crackers
- 8 sheets of filo (phyllo) dough
- ⅓ cup melted butter (for brushing the filo)
- Powdered sugar (for dusting)
Instructions
- In a bowl, combine the apples, sugar, cinnamon, nutmeg, raisins (if using), and lemon juice. Toss until everything is coated evenly.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place one sheet of filo dough on a clean, dry surface, and brush lightly with melted butter. Place another sheet on top, brush with butter, and repeat until you have a stack of 4 buttered sheets.
- Sprinkle the toasted breadcrumbs or crushed graham crackers over the filo, leaving a 2-inch border on all sides. This will help absorb any excess moisture from the apples.
- Spoon the apple filling evenly along one side of the filo stack, about 2 inches from the edge.
- Fold the sides of the filo over the filling, then carefully roll it up tightly like a log. Place the strudel seam-side down on the prepared baking sheet and brush the top with a little more melted butter.
- I Made two strudels from this amount of ingredients.
- Bake for 30-35 minutes, until the filo is golden brown and crisp.
- Let the strudel cool slightly, then dust with powdered sugar before slicing.
