Best served warm, this flaky pastry is filled with crunchy walnuts, soaked raisins, and juicy apple slices. Goodbye self-restraint!
Orange leaves, pumpkin spice, cozy sweaters, and warmth all around—fall is definitely my favorite time of the year. And there’s nothing that makes me happier than the smell of cinnamon and baking apples permeating the house as the timer counts down the seconds until the oven chirps and out pops a gooey, warm, and delicious apple strudel!
I speak as if I’ve made apple strudel before, but this was actually the first time I’ve ever baked one! I’ve always been daunted by the prospect of phyllo dough. It’s a mess watching as the layer you carefully folded rips in half for no reason other than to spite you. 😩
But surprisingly, no rage-smashing occurred in the kitchen today, because with a few simple tricks, the phyllo sheets decided to work with me. And so I bring to you: apple strudel.
And a very easy version at that! Let’s get to it!
Cut your apples into thin slices. In a large skillet, combine the apples, sugar, cinnamon, salt, raisins, and apple cider vinegar. Cook over medium heat, stirring frequently, until the liquid from the apples is all gone and the apples are soft, 10 to 15 minutes. Stir in the chopped walnuts, and set aside to cool.
Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper. Then melt the unsalted butter and set aside.
Unroll the phyllo dough sheets and (here’s the trick!) keep them covered with a damp paper towel so they doesn’t dry out while you work with it. They’re more likely to tear when they’ve dried out.
Carefully place one phyllo sheet on a clean work surface or in the baking sheet itself. Brush the sheet with the melted butter until the top is completely covered. Layer with four more phyllo sheets, brushing each layer with the melted butter so you have a nice stack of five sheets.
Next, spread the panko bread crumbs over the topmost phyllo sheet, followed by the apple mixture on top. While I did use store-bought panko, feel free to make your own crumbs at home by smashing slices of toasted bread.
Leave about 2 inches of space all around your apple mixture to prevent the filling from spilling out. Fold the sides of the phyllo over the filling, then fold the bottom edge of the phyllo over the filling. Roll up jelly-roll style and carefully transfer to the prepared baking sheet, seam side down.
Brush the top of the strudel with the remaining butter. Cut diagonal slits through the top layers of the phyllo dough—not all the way, just deep enough until you reach the filling.
Pop the baking sheet into the oven and now it’s time for the waiting game! You’ll have to bake the strudel until it’s golden, a whopping 40-50 minutes.
When your strudel is done, set it aside to cool. Dust with powdered sugar and serve warm!
Apple Strudel
Ingredients
- 3 large apples
- ⅓ cup granulated sugar
- ½ tsp cinnamon
- ⅛ tsp salt
- ½ cup raisins
- 1 tbsp apple cider vinegar
- ½ cup walnuts finely chopped
- 5 sheets phyllo dough (12x17") thawed
- ½ cup unsalted butter
- ¼ cup panko bread crumbs
- powdered sugar to dust
Instructions
- Cut your apples into thin slices. In a large skillet, combine the apples, sugar, cinnamon, salt, raisins, and apple cider vinegar. Cook over medium heat, stirring frequently, until the liquid from the apples is all gone and the apples are soft, 10 to 15 minutes. Stir in the chopped walnuts, and set aside to cool.
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Melt the unsalted butter and set aside. Unroll the phyllo dough sheets and keep it covered with a damp paper towel so it doesn’t dry out while you work with it.
- Carefully place one phyllo sheet on a clean work surface or in the baking sheet itself. Brush the sheet with the melted butter until the top is completely covered. Layer with four more phyllo sheets, brushing each layer with the melted butter so you have a nice stack of five sheets.
- Next, spread the panko bread crumbs over the topmost phyllo sheet, followed by the apple mixture on top. Leave about 2 inches of space all around your apple mixture to prevent the filling from spilling out. Fold the sides of the phyllo over the filling, then fold the bottom edge of the phyllo over the filling. Roll up jelly-roll style and carefully transfer to the prepared baking sheet, seam side down.
- Brush the top of the strudel with the remaining butter. Cut diagonal slits through the top layers of the phyllo dough—not all the way, just deep enough until you reach the filling.
- Pop the baking sheet into the oven and bake the strudel until it’s golden, around 40-50 minutes. Let cool. Dust with powdered sugar and serve warm!
