Craving a bakery-style dessert that’s easier than it looks? This Apple Strudel Recipe is your golden ticket.
With layers of buttery, crisp filo pastry wrapped around a sweet spiced apple filling, this Apple Strudel Recipe offers the perfect combination of texture and flavor—straight from your oven.
Unlike a classic apple pie, this Apple Strudel Recipe uses paper-thin filo dough to create that irresistible flaky crunch. It's a lighter, crispier twist on traditional comfort food.
The beauty of this Apple Strudel Recipe is its simplicity. You don’t need to be a pastry chef to make it look (and taste) like something from a European café. In about an hour, you’ll be slicing into a warm, aromatic dessert that’s guaranteed to impress.
Whether you're baking for guests, family, or just to treat yourself, this Apple Strudel Recipe is a go-to you'll want to keep on repeat.
Why This Apple Strudel Recipe Stands Out
This Apple Strudel Recipe is more than just a dessert—it’s a slice of history on your plate.
Rooted in Austrian and German culinary traditions since the 18th century, the apple strudel recipe has long been a beloved classic. While the original dough is famously stretched by hand until paper-thin, this modern Apple Strudel Recipe simplifies the process by using filo pastry—delivering that same signature flakiness without the fuss.
What makes this Apple Strudel Recipe truly special is its balance of old-world charm and modern-day ease. The filling blends tart apples with warm, fragrant spices like cinnamon and nutmeg. It’s cozy, aromatic, and perfect for autumn gatherings, holiday celebrations, or simply pairing with your afternoon coffee.
Want to elevate it even more? This Apple Strudel Recipe tastes divine with a scoop of vanilla ice cream, a dollop of whipped cream, or just a dusting of powdered sugar.
For a complete Austrian-inspired meal, enjoy it after savory dishes like schnitzel or beef goulash—just like they do in Vienna.
Jump to:
Ingredients
For the Filling:
- Granny Smith apples
- Granulated sugar
- Brown sugar
- Fresh lemon juice
- Ground cinnamon
- Ground nutmeg
- Salt
- Raisins (optional)
- Chopped walnuts or almonds (optional)
- Cornstarch
For the Pastry:
- Filo pastry sheets, thawed
- Unsalted butter, melted
- Plain breadcrumbs
- Granulated sugar for sprinkling
- Powdered sugar for dusting
See recipe card for quantities.
Substitutions:
- For a gluten-free version, use gluten-free filo pastry and gluten-free breadcrumbs
- To make this vegan, substitute the butter with melted coconut oil or vegan butter
- If you don't have Granny Smith apples, any firm baking apple works (Honeycrisp, Jonagold, or Braeburn)
- Replace raisins with dried cranberries for a tart twist
- For a lower sugar option, reduce the sugar by half and add a teaspoon of cinnamon
Instructions
Prepare the Filling and Setup
- Peel, core, and thinly slice the apples. In a large bowl, combine the sliced apples with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, salt, raisins, nuts, and cornstarch. Mix well to evenly coat all ingredients and set aside for 15 minutes to allow flavors to meld.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll the thawed filo pastry on a clean, dry kitchen towel and cover with a slightly damp towel to prevent it from drying out.
- Have your melted butter, breadcrumbs, and sugar ready for assembly. Working with filo requires quick preparation, so having everything accessible is important.
Assemble the Layers
- Place one sheet of filo on your work surface and brush lightly with melted butter, then sprinkle with breadcrumbs. Add another sheet on top and repeat the process of brushing with butter and sprinkling with breadcrumbs.
- Continue layering the filo sheets, alternating between sprinkling with breadcrumbs and granulated sugar after buttering each layer. Work quickly to prevent the filo from drying out.
- Once all sheets are used, position the layered filo so a long side faces you. Drain any excess liquid from the apple filling, then spread it in a 3-inch wide strip along the edge closest to you, leaving about 2 inches of space on all sides.
Complete and Bake
- Fold the short sides of the filo inward over the filling to create a seal, then carefully roll the strudel away from you using the kitchen towel as a guide. Transfer to the prepared baking sheet with the seam side down.
- Brush the top with remaining melted butter and cut a few small slits to allow steam to escape. Bake for 30-35 minutes until crisp and golden brown.
- Allow the strudel to cool for at least 15 minutes before slicing, then dust with powdered sugar before serving.
- Prepare the Filling & Setup: Mix the apple filling and get all tools and filo ready.
- Assemble the Layers: Brush and stack filo pastry with butter and breadcrumbs.
- Complete and Bake: Roll up the strudel, seal it, and get it ready to bake.
Equipment For Apple Strudel Recipe
- Sharp knife or mandoline for slicing apples evenly
- Large mixing bowl for preparing the filling
- Pastry brush for applying butter to filo sheets
- Clean kitchen towels for keeping filo moist
- Baking sheet with parchment paper
- Fine mesh sieve for dusting with powdered sugar
If you don't have a pastry brush, you can use a clean paper towel folded into a small square to apply the butter. A pizza cutter works great for slicing the finished strudel into neat portions.
Hints & Expert Cooking Tips
- Work quickly when handling filo pastry—it dries out and becomes brittle within minutes.
- Don't skip the breadcrumbs! They absorb excess moisture from the apple filling and help keep the bottom layers crisp.
- For extra flavor, toast the breadcrumbs in a little butter before using them.
- Make sure your butter is melted but not hot, as hot butter can tear the delicate filo sheets.
- If your filo tears, don't worry! Just patch it with another small piece of filo and continue. The multiple layers are forgiving.
- For a professional-looking finish, brush the top with an egg wash (1 beaten egg with 1 tablespoon water) instead of butter before baking.
Variations
Apple Cinnamon Strudel with Caramel Drizzle
Add ½ teaspoon of ground cardamom to the filling and drizzle with store-bought or homemade caramel sauce before serving.
Mini Apple Strudels
Cut the filo sheets in half before assembling and make individual portions. Reduce baking time to 20-25 minutes.
Vegan Apple Strudel
Use plant-based butter and skip the egg wash, using plant milk for brushing instead.
Low-Sugar Version
Reduce sugar by half and add a tablespoon of honey or maple syrup for natural sweetness.
Apple-Pear Combination
Replace half the apples with firm pears for a different flavor profile.
Apple Strudel with Cream Cheese
Add 4 ounces of softened cream cheese to the filling for a rich, tangy variation.
Storage
Fridge Storage:
Store leftover strudel in an airtight container in the refrigerator for up to 3 days. The filo will soften somewhat, but it will still taste delicious.
Reheating:
For crispy results, reheat in a 300°F (150°C) oven for 10-15 minutes. Avoid the microwave as it will make the pastry soggy.
Freezing Instructions:
You can freeze unbaked strudel for up to 3 months. Wrap it tightly in plastic wrap, then aluminum foil. Bake directly from frozen, adding about A sip10-15 minutes to the baking time.
Alternatively, freeze baked strudel in individual slices. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
My Grandmother’s Secret Touch
One of the most treasured lessons I learned from my grandmother’s kitchen was the magic of patience. Before sliding her Apple Strudel Recipe into the oven, she’d always let it rest in the fridge—just 15 to 20 minutes. “It lets the butter breathe,” she’d whisper with a wink. That simple step—chilling the assembled strudel—helps the layers of filo pastry crisp up beautifully, giving you that golden, flaky texture we all crave. It’s a small act of love that transforms a good Apple Strudel Recipe into a truly unforgettable one. Trust me, once you try it, you'll never skip this secret touch again.
FAQ
What pastry is apple strudel made from?
Traditional apple strudel is made from strudel dough, an extremely thin, stretched pastry. However, most home bakers use filo (phyllo) pastry, which creates similar flaky, paper-thin layers without the difficulty. Filo pastry sheets are layered with butter and sometimes breadcrumbs to create the signature crisp texture. While some recipes use puff pastry, authentic strudel recipes specifically call for filo pastry for that light, delicate crunch traditional to Austrian and German baking.
What is the difference between apple strudel and apple streusel?
Apple strudel is a pastry made by wrapping thin sheets of filo dough around an apple filling, creating a rolled dessert with flaky layers. Apple streusel, however, is a type of crumb topping made from butter, flour, and sugar that's sprinkled over apple desserts like pies or cakes. Strudel originates from Austria and is a complete pastry, while streusel is German in origin and refers only to the crumbly topping. The names sound similar but result in entirely different desserts.
What apples are best for strudel?
Granny Smith apples are ideal for apple strudel recipes because they hold their shape during baking and offer tartness that balances the sweet filling. Honeycrisp, Braeburn, and Jonagold also work excellently as they're firm enough not to turn mushy. The best apples for strudel have a good balance of sweetness and acidity while maintaining their structure when cooked. Avoid softer varieties like McIntosh or Red Delicious, which break down too much during baking and create a soggy filling.
How to make apple strudel at home?
To make apple strudel at home, prepare a filling of thinly sliced apples, sugar, cinnamon, and lemon juice. Layer several sheets of filo pastry, brushing each with melted butter. Spread your apple mixture along one edge, then roll the pastry into a log shape, tucking in the sides. Place seam-side down on a baking sheet, brush with more butter, and bake at 375°F for 30-35 minutes until golden and crisp. Let cool slightly before dusting with powdered sugar and serving warm.
Final Thoughts: A Sweet Tradition Made Simple
This Apple Strudel Recipe with filo pastry brings the timeless charm of European cafés right into your home—minus the passport. With every bite, you get the satisfying crunch of golden, flaky layers wrapped around a warm, spiced apple filling that’s both cozy and elegant.
Whether you’re making it for a festive holiday table, a cozy fall afternoon, or just to treat yourself with something special, this Apple Strudel Recipe is the kind of dessert that lingers in memory—and maybe even becomes a family tradition. And the best part? It’s far easier to make than it looks!
If you loved this recipe, don’t stop here. Try the Perfectly Tart Lemon Meringue Pie Recipe for a zesty citrus twist, or go for a chilled delight with our No Bake Blueberry Cheesecake Recipe—both guaranteed to steal the spotlight at any table.
We’d love to see your version of this Apple Strudel Recipe! Did you sprinkle in raisins, add chopped nuts, or maybe a drizzle of caramel? Share your delicious variations in the comments below—you might just inspire the next baker.
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Apple Strudel Recipe
Equipment
- 1 Sharp knife or mandoline For slicing apples evenly
- 1 Large mixing bowl For preparing the apple filling
- 1 Pastry brush For brushing butter on filo sheets
- 2 Clean kitchen towels To cover filo and keep it moist
- 1 Baking sheet Lined with parchment paper
- 1 Fine-mesh sieve For dusting powdered sugar
Ingredients
- 4 Granny Smith apples Peeled cored, and thinly sliced
- 2 tablespoon Granulated sugar
- 1 tablespoon Brown sugar
- 1 tablespoon Lemon juice Freshly squeezed
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ¼ teaspoon Salt
- ¼ cup Raisins Optional
- ¼ cup Chopped walnuts/almonds Optional
- 1 tablespoon Cornstarch
- 8 sheets Filo pastry Thawed
- ⅓ cup Unsalted butter Melted
- ¼ cup Plain breadcrumbs
- 1 tablespoon Granulated sugar For sprinkling
- 1 tablespoon Powdered sugar For dusting
Instructions
- Mix apple filling ingredients and let sit 15 mins
- Preheat to 375°F and prep baking sheet
- Filo Butter and layer filo sheets with breadcrumbs
- Spread apple mixture on filo
- Fold and roll with kitchen towel help
- Bake 30–35 mins until golden
- Cool 15 mins and dust with sugar
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