Description

This Easy Apple Strudel is a simple yet delicious pastry filled with cinnamon-spiced apples and wrapped in crispy, golden phyllo dough. Made with just a few ingredients, it’s perfect for breakfast, dessert, or a cozy afternoon treat. Serve it warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent touch!

Ingredients

3 cups apples, peeled, cored, and thinly sliced (about 3 medium apples)
1/4 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
1/4 cup raisins (optional)
1/4 cup chopped walnuts or almonds (optional)
6 sheets phyllo dough, thawed
1/4 cup unsalted butter, melted
2 tablespoons breadcrumbs (to absorb moisture)

1 tablespoon powdered sugar (for dusting)

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Instructions

Preheat the Oven:
- Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the Apple Filling:
- In a bowl, mix sliced apples, sugar, cinnamon, lemon juice, raisins (if using), and nuts (if using). Set aside for a few minutes to let the flavors meld.
Prepare the Phyllo Dough:
- Place one sheet of phyllo dough on a clean surface and brush lightly with melted butter.
- Layer another sheet on top and repeat until all 6 sheets are stacked, brushing each layer with butter.
Assemble the Strudel:
- Sprinkle breadcrumbs evenly over the top layer of phyllo to help absorb moisture.
- Spoon the apple mixture along one long edge, leaving about 2 inches from the edges.
- Carefully roll up the dough over the filling, tucking in the sides as you go. Place the strudel seam-side down on the prepared baking sheet.
Bake the Strudel:
- Brush the top with more melted butter.
- Bake for 30–35 minutes, or until golden brown and crispy.
Cool and Serve:
- Let the strudel cool slightly before dusting with powdered sugar.
- Slice and serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Use Granny Smith, Honeycrisp, or Fuji apples for the best balance of sweetness and tartness.
If you prefer a flakier crust, substitute phyllo with puff pastry (adjust baking time to 20–25 minutes).

Store leftovers at room temperature for 1 day or refrigerate for up to 3 days. Reheat in the oven to crisp it up again.