Apple Strudel Recipe

This Apple Strudel Recipe is a flaky and spiced recipe, which is made with crisp Granny Smith apples and buttery filo pastry. It’s a classic fall dessert, ready in about an hour and a half.

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Apple Strudel Ingredients

• 1/4 cup golden raisins
• 1/4 cup spiced rum
• 1/2 cup + 2 tablespoons butter, melted and divided
• 1/2 cup panko breadcrumbs
• 2 large granny smith apples (about 1 lb), peeled, cored and thinly sliced
• 1 Tbsp. lemon juice
• 1/3 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 10 sheets filo pastry (from 1, 16oz. package)
• Powdered sugar, to garnish
• Vanilla ice cream or whipped cream, to serve

How To Make Apple Strudel

1. Soak the Raisins: In a small bowl, combine the raisins and rum. Let them soak for 30 minutes, then drain off the rum and set the raisins aside.
2. Toast the Breadcrumbs: Melt 2 tablespoons of butter in a medium skillet. Add the panko breadcrumbs and cook for 3-5 minutes, stirring frequently, until golden brown. Transfer them to a plate to cool.
3. Prepare the Filling: Preheat the oven to 350°F. In a medium bowl, toss the apple slices with the lemon juice. Stir in the granulated sugar and cinnamon, then fold in the soaked raisins.
4. Layer the Filo Pastry: Melt the remaining ½ cup of butter. On a clean tea towel, lay out one sheet of filo pastry. Brush a thin layer of melted butter all over it. Place another sheet on top and repeat until all 10 sheets are layered and buttered.
5. Assemble the Strudel: With the long side of the filo facing you, sprinkle the toasted breadcrumbs over the dough, leaving a 1-inch border. Arrange the apple filling in a log shape along the long side closest to you, covering about one-third of the pastry.
6. Roll and Bake: Fold the short sides of the filo dough over the apples. Then, using the tea towel to help you lift and roll, roll the dough into a tight log. Transfer the strudel to a parchment-lined baking sheet, seam-side down. Brush the top with the remaining melted butter.
7. Bake Until Golden: Bake for 30-35 minutes, until the pastry is golden brown and crispy. Let it cool completely on the baking sheet. Dust with powdered sugar before slicing and serving.

Recipe Tips

• How to keep filo pastry from drying out? Filo pastry is very thin and dries out extremely quickly. While you are working with one sheet, keep the rest of the stack covered with a piece of plastic wrap and a damp kitchen towel.
• Why use a tea towel to roll the strudel? The tea towel provides support for the delicate, layered filo pastry, allowing you to get a tight, neat roll without the dough tearing or breaking.
• What are the best apples for strudel? A firm, tart apple like Granny Smith is the classic choice because it holds its shape and its tartness balances the sweetness of the other ingredients.
• Can I make this without rum? Yes. You can soak the raisins in warm apple juice or simply hot water to plump them up instead of using rum.

What To Serve With Apple Strudel

This classic dessert is delicious on its own, but it’s traditionally served warm with:

• A scoop of vanilla bean ice cream
• A dollop of fresh, unsweetened whipped cream
• A drizzle of warm vanilla sauce or custard (crème anglaise)

How To Store Apple Strudel

• Room Temperature: Strudel is best enjoyed on the day it is baked while the pastry is at its crispiest. If you have leftovers, store them loosely covered at room temperature for up to 2 days.
• Reheating: To re-crisp the pastry, you can reheat slices in a 350°F oven for 5-10 minutes.

Apple Strudel Nutrition Facts

• Calories: 350-400 kcal
• Fat: 18g
• Carbohydrates: 45g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Apple Spiced Pancakes Recipe
• Candied Apples Recipe
• Apple Crumble Recipe