Indulge in the delightful simplicity of this easy Apple Strudel with Phyllo, a dessert that perfectly marries crisp, golden pastry with a luscious filling of tender apples, warm cinnamon, and sweet brown sugar. Our semi-homemade approach makes this classic treat surprisingly simple to create, bringing the taste of European bakeries right into your kitchen with minimal fuss.
While many traditional Strudel Recipes call for making delicate homemade dough from scratch, we embrace a clever shortcut: using store-bought phyllo dough. Although working with the inherently fragile, flaky layers of phyllo might seem intimidating at first glance, rest assured, it’s incredibly forgiving! Any small tears are easily patched, and the cumulative layers bake up into an undeniably delicious, wonderfully crisp pastry that rivals its more labor-intensive counterparts. This recipe is designed for both novice bakers and seasoned pros looking for an expedited path to a truly satisfying dessert.
Easy Apple Strudel: A Timeless Dessert Made Simple
My journey with this beloved apple strudel recipe began way back in 2012. Originally, I crafted it for a blogger challenge that tasked participants with combining apples and chocolate, leading me to drizzle it with a decadent white chocolate glaze. While that version held a special place, I felt it was long overdue for a revisit and a fresh perspective.
After a few rounds of testing and refinement, I discovered a profound appreciation for the strudel in its purest form, without the added complexity of icing or vanilla. However, for those who cherish that extra touch of sweetness, feel free to reintroduce a light vanilla glaze or a drizzle of white chocolate. A key improvement I found was cubing the apples into smaller, more uniform pieces, which ensured they cooked evenly and blended beautifully into the filling. The secret to any outstanding apple dessert lies, of course, in selecting the right fruit. For the most flavorful results, choose high-quality baking apples. I often turn to Northern Spys, which are my personal favorite for pies due to their tartness and ability to hold shape. A harmonious blend of Golden Delicious for sweetness and Granny Smiths for a tangy counterpoint also works exceptionally well, creating a balanced and delightful filling.
The “Apple Burrito” Phenomenon: A Modern Take on a Classic
It’s always entertaining to see how different generations perceive classic dishes. I recall a humorous moment when my oldest son eyed the freshly baked, uncut strudel cooling on the counter and, with genuine curiosity, asked, “Apple Burrito?” His comment perfectly captured the essence of a tubular, filled food for a younger generation! Naturally, a quick photo and a Snapchat post of my “apple burrito” followed, highlighting how even timeless recipes can find new interpretations.
Unveiling the History and Charm of Strudel
The term “strudel” itself is derived from the German word for “whirlpool,” a fitting description for its characteristic spiral layers of paper-thin dough. This iconic pastry is much more than just a dessert; it’s a culinary masterpiece composed of multiple delicate layers of dough, generously spread with a flavorful filling, then meticulously rolled and baked until it achieves a stunning golden-brown hue and an irresistibly crispy texture. While apple strudel (Apfelstrudel) is undoubtedly the most globally recognized variety, strudel enjoys immense popularity across Germany, Austria, and indeed, most of Central Europe, where it has become a cherished part of cultural heritage.
The origins of strudel can be traced back to the Byzantine Empire, evolving from similar layered pastries like baklava. It made its way to the Ottoman Empire and eventually found its permanent home in the Austro-Hungarian Empire, where it was perfected. The earliest known strudel recipe, a milk-cream strudel, dates back to 1696. The art of pulling dough so thin that one could read a newspaper through it became a hallmark of a master baker. Our phyllo strudel, while taking a shortcut, still honors this tradition by delivering those satisfying layers and the perfect balance of crisp crust and tender, spiced fruit filling.
Baking Perfection: How Long Does Apple Strudel Take?
The baking time for apple strudel can vary significantly depending on several factors, including whether your apples have been pre-cooked, the type of dough you’re using (homemade strudel dough, puff pastry, or phyllo), and the thickness of your roll. This particular phyllo-based recipe, designed for maximum convenience and delicious results, typically requires a baking time of approximately 30 minutes. This timeframe ensures the phyllo turns beautifully golden and crispy, while the apple filling becomes wonderfully tender and caramelized.
Step-by-Step Guide: How to Make Easy Apple Strudel
Creating this delicious apple strudel is a straightforward process when you follow these simple steps, focusing on ease and incredible flavor:
- Defrost the Phyllo Dough: Proper defrosting is crucial for working with phyllo. The night before you plan to bake, transfer your box of frozen phyllo (or filo) dough from the freezer to the refrigerator. If you’re short on time, it can also be defrosted on the countertop for about 3 hours, but ensure it remains sealed until ready to use.
- Prepare the Flavorful Apple Filling: In a saucepan, gently simmer the cooking liquid (such as apple juice or cider) with your chosen spices. Once fragrant, add your diced apples and cook until they reach a tender consistency. Mix cornstarch with a small amount of apple juice to create a slurry, then stir it into the apple mixture to thicken the filling. Allow the filling to cool completely before assembling the strudel. The optional addition of Calvados, an apple brandy, serves as a wonderful flavor enhancer, adding depth and complexity. While it elevates the taste, there’s no need to invest in an expensive bottle for just one tablespoon; a good quality regular brandy will work just as well.
- Get Your Phyllo and Butter Ready: Phyllo dough dries out very quickly once exposed to air, making it brittle and difficult to work with. To prevent this, keep the stack of phyllo sheets covered with plastic wrap and then a lightly damp kitchen towel throughout the assembly process. Also, ensure your butter is melted and ready for brushing.
- Layer and Build the Strudel Base: Carefully follow the recipe’s instructions to stack each of the 9 phyllo layers. You’ll brush each sheet lightly with melted butter and intermittently sprinkle with Panko breadcrumbs. The Panko is a clever addition, not only adding a subtle crunch but also absorbing excess moisture from the apple filling, preventing a soggy bottom crust.
- Spread the Apple Filling: Evenly spread your cooled apple filling along one edge of the layered phyllo, creating a strip approximately 3 inches wide. Make sure to leave a slight border on the sides to facilitate rolling.
- Roll and Bake to Golden Perfection: Gently use a kitchen towel underneath your phyllo layers to assist in rolling the strudel like a jelly roll. Once rolled, carefully transfer the strudel, seam-side down, onto a parchment-lined baking sheet. Preheat your oven to the specified temperature and bake until the pastry is beautifully golden brown and incredibly crisp.
- Garnish and Serve: Once cooled slightly, your homemade apple strudel is ready to be garnished. A simple dusting of powdered sugar adds an elegant touch, or you can opt for a light drizzle of icing for extra sweetness. Serve warm for the best experience!
The true test of any recipe is in its reception. I recently had a couple of friends over for a meeting, and this very strudel was placed on the table. It wasn’t long before they both eagerly dug in! One friend couldn’t believe it was homemade, while the other, well aware of my passion for baking, playfully asked if I had made the phyllo myself. I was genuinely flattered by the compliment and her belief in my baking capabilities! Both gave their enthusiastic approval, and my husband echoed their sentiments. Initially, I felt my first attempt was a little too heavy on the dough-to-fruit ratio, so I adjusted the recipe slightly to trim the phyllo into a nearly square shape. My goal was always to put the delicious fruit filling center stage, and the refined recipe achieves just that.
Explore More Apple Delights:
- Favorite Apple Recipes
- Classic Apple Pie
- Apple Brownies
- French Apple Cake
- More Best Dessert Recipes
- Homemade Applesauce from A Farmgirl’s Dabbles
This delightful recipe was first shared in September 2012. The accompanying photos and descriptive text were thoughtfully updated in 2020 to provide an even better experience for our readers.
Apple Strudel with White Chocolate Drizzle
20 minutes
30 minutes
50 minutes
6 servings
Apple Strudel made with filo dough.
Ingredients
Filling
- 3/4 cup plus 1 tablespoon apple juice or cider, divided
- 1 tablespoon Calvados, optional
- 1 cinnamon stick
- 1 vanilla bean (split in half lengthwise), optional
- 3 cups 1/2 inch apple cubes (I used a combination of Granny Smith and yellow delicious)
- 1/3 cup brown sugar
- 1 teaspoon cornstarch
Strudel
- 9 sheets of filo/phyllo dough (defrosted)*
- 1/2 cup butter (melted)
- 6 tablespoons Panko bread crumbs
- 2 tablespoons sugar
Drizzle
- 4 ounces white chocolate chopped
- 1/4 cup cream
- 1 teaspoon Frangelico
- 1/2 teaspoon vanilla
- 1/2 cup powdered sugar (sifted)
Instructions
- Combine 1 cup of the juice, Calvados, cinnamon and vanilla bean, if using, in a saucepan. Simmer for 3-4 minutes till reduced by half. Discard cinnamon and vanilla bean.
- Add apples and sugar and cook till apples are tender. Mix cornstarch in the 1 tablespoon of apple juice, then add to apples and cook till liquid boils and thickens. Allow apples to cool.
- Preheat oven to 375º. Line baking sheet with parchment and set aside.
- Mix the Panko and sugar in a small bowl. Set aside. Take filo out of box, cut 3-4 inches off of 9 sheets of filo (making more of a square shape than a rectangle…dimensions don’t have to be exact), put the rest away for another use. Cover the 9 sheets with plastic, then a damp towel.
- Place a dry kitchen towel on the counter. Place one piece of filo on the towel and brush lightly with melted butter. Repeat with second sheet of filo. After brushing the second sheet with butter, sprinkle with a scant 2 tablespoons of Panko sugar mixture, then repeat two more times, brushing and layering two sheets with butter, then sprinkling with Panko. With last 3 sheets, just layer and brush each with butter.
- Spoon filling along side of filo stack closest to you, in a strip about 3 inches wide starting an inch away from one side and extending almost all the way across. Use towel to roll dough up like a jelly roll. Push any escaped apples back into strudel and place seam side down onto parchment paper lined baking sheet. Brush exposed filo with butter, then cut slashes across top on the diagonal (place where you’d be cutting slices after it’s baked), cutting almost through the top crust.
- Bake for about 30 minutes, till golden. While cooling make icing.
- In microwave safe bowl, melt chopped white chocolate and cream stopping and stirring every 15-20 seconds till smooth. Add vanilla and Frangelico, then powdered sugar. Whisk till smooth. Place in quart ziplock bag and seal. Allow to cool. Snip off corner and drizzle over cooled strudel.
Notes
Inspired by Bon Appetit
Purchase phyllo dough that’s about 9 x 14-inches. I bought a box with 2 packages and the measurements were much smaller. If you have the smaller version, you can probably make two strudels with a bit less filling.
Recommended Products
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- Silicone Pastry Brush
- Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
- USA Pan Bakeware Half Sheet Pan
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