This Apple Strudel delivers bakery-quality results with comforting homemade flavor. The combination of tart apples, raisins, and warm spices creates a filling that is both sweet and perfectly balanced.
It’s an impressive dessert that looks elegant when sliced, yet it’s surprisingly approachable to make. You can use traditional strudel dough or simplify the process with store-bought puff pastry or phyllo dough for convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
apples, peeled, cored, and thinly sliced granulated sugar brown sugar ground cinnamon lemon juice raisins breadcrumbs unsalted butter, melted strudel dough, phyllo dough, or puff pastry salt powdered sugar for dusting
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, lemon juice, raisins, and a pinch of salt. Toss to coat evenly.
In a small pan, lightly toast the breadcrumbs in a bit of melted butter until golden. Let cool slightly, then mix into the apple filling to help absorb excess moisture.
Roll out the strudel dough on a clean kitchen towel into a thin rectangle. If using phyllo, layer several sheets together, brushing each with melted butter.
Spread the apple mixture evenly over the dough, leaving a border around the edges.
Carefully roll the dough into a log using the towel to guide you. Tuck in the ends to seal.
Transfer the strudel seam-side down onto the prepared baking sheet. Brush the top with melted butter.
Bake for 35–45 minutes, or until golden brown and crisp.
Allow to cool slightly before dusting with powdered sugar and slicing.
Servings and timing
Servings: 6–8 servings Preparation time: 25 minutes Cooking time: 35–45 minutes Total time: 1 hour to 1 hour 10 minutes
Variations
For added texture, include chopped walnuts or almonds in the filling. You can also substitute pears for part of the apples for a slightly different flavor profile.
Add a splash of rum to the raisins for extra depth, or stir in a bit of vanilla extract for warmth. If you prefer a sweeter finish, drizzle the baked strudel with a simple glaze made from powdered sugar and milk.
For a quicker version, use puff pastry instead of traditional strudel dough.
Storage/Reheating
Store leftover Apple Strudel in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
To reheat, warm in a 325°F (160°C) oven for 10–15 minutes to restore crispness. Avoid microwaving if possible, as it may soften the pastry.
Apple Strudel can be frozen either before or after baking. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
What type of apples work best?
Firm, slightly tart apples such as Granny Smith, Honeycrisp, or Braeburn hold their shape well during baking.
Can I make Apple Strudel ahead of time?
Yes, you can assemble it a few hours ahead and refrigerate until ready to bake.
Why are breadcrumbs added to the filling?
Breadcrumbs absorb excess moisture from the apples, helping prevent a soggy pastry.
Can I use puff pastry instead of strudel dough?
Yes, puff pastry is a convenient alternative, though the texture will be slightly different.
How thin should the dough be?
Traditional strudel dough is rolled very thin, almost translucent, to achieve delicate layers.
Can I omit the raisins?
Yes, the raisins are optional and can be left out if preferred.
How do I prevent the bottom from becoming soggy?
Make sure to toast the breadcrumbs and avoid overfilling the strudel.
Is Apple Strudel served warm or cold?
It can be served either way, but it’s especially delicious slightly warm.
What can I serve with Apple Strudel?
It pairs beautifully with vanilla ice cream, whipped cream, or a drizzle of custard sauce.
Can I freeze unbaked strudel?
Yes, wrap it tightly and freeze before baking. Bake directly from frozen, adding a few extra minutes to the cooking time.
Conclusion
Apple Strudel is a classic dessert that combines flaky pastry with a warmly spiced apple filling for a truly comforting treat. Whether prepared traditionally or with a shortcut pastry, it’s an elegant yet approachable recipe perfect for holidays, gatherings, or everyday indulgence. With its crisp layers and sweet, tender apples, this timeless pastry is sure to delight every time you serve it.
This Apple Strudel recipe features flaky pastry wrapped around a sweet cinnamon-spiced apple filling with raisins and buttery toasted breadcrumbs. Perfect for holidays or cozy gatherings, this classic apple strudel delivers bakery-style flavor with tender apples and crisp, golden layers.
Author:Catherine
Prep Time:25 minutes
Cook Time:35–45 minutes
Total Time:1 hour–1 hour 10 minutes
Yield:6–8 servings
Category:Dessert
Method:Baking
Cuisine:Austrian
Diet:Vegetarian
Ingredients
5–6 medium apples, peeled, cored, and thinly sliced
¼ cup granulated sugar
¼ cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
⅓ cup raisins
½ cup breadcrumbs
4 tablespoons unsalted butter, melted
1 package strudel dough, phyllo dough, or puff pastry
Pinch of salt
Powdered sugar for dusting
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine apples, granulated sugar, brown sugar, cinnamon, lemon juice, raisins, and salt. Toss evenly.
In a small skillet, toast breadcrumbs in 1 tablespoon melted butter until golden. Let cool slightly, then stir into apple mixture.
Roll out strudel dough into a thin rectangle on a clean kitchen towel. If using phyllo, layer sheets, brushing each with melted butter.
Spread apple filling evenly over the dough, leaving a 1-inch border.
Using the towel to assist, carefully roll into a log. Tuck in the ends to seal.
Place seam-side down on the prepared baking sheet. Brush top with remaining melted butter.
Bake for 35–45 minutes, until golden brown and crisp.
Cool slightly, dust with powdered sugar, slice, and serve.
Notes
Use firm apples like Granny Smith or Honeycrisp for best texture.
Breadcrumbs help absorb moisture and prevent sogginess.
Add chopped walnuts or almonds for extra crunch.
Puff pastry can be used for a quicker version.
Reheat in the oven to maintain crispness—avoid microwaving if possible.
