Easy Apple Strudel

5 from 16 votes

My grandma's recipe for the perfect apple strudel! It's a delicious, tart pastry that makes a stellar dessert along with a dollop of ice cream. And it's super easy to make!

Course Breakfast, Dessert

Cuisine Viennese

Diet Kosher, Vegetarian

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings

Calories 262kcal

Author Candice

Equipment

Ingredients

2 apples tart apples like Braeburns or Granny Smith
½ lemon juiced
1 stick butter
6 sheets phyllo dough
¼ cup apricot jam
3 tablespoon brown sugar
1 ¼ teaspoon cinnamon separated into 1 teaspoon & ¼ tsp
1 egg optional

Instructions

Peel, core, and slice the apples. Toss in a bowl with the juice of half a lemon.
Melt the stick of butter.
Preheat to 350F.
Prepare your surface with a clean towel. Take one sheet of phyllo dough, place it on the towel, and brush with melted butter. Cover the unused phyllo with a damp towel between use.
Top with another sheet of phyllo dough, and brush with melted butter. Repeat until you have 6 sheets stacked.
Add ¼ cup of apricot jam to the bottom 4-inches of the phyllo dough. Stack the apple slices across the bottom of the phyllo dough on top of the jam.
Top with 3 tablespoon brown sugar and 1 teaspoon of cinnamon.
Using the towel, roll the phyllo until you have a closed parcel. Transfer to your baking tray lined with parchment or a silicone baking mat seam side down.
Cut slits across the top ~1 inch apart. Brush with egg wash. Mix 1 tablespoon sugar with ¼ teaspoon cinnamon and sprinkle on top.
Bake 30-35 minutes until golden brown and flakey.

Video

Notes

To reheat already baked strudel, place it on a baking sheet and pop it in the oven on a low heat for around ten minutes.

Cover your unused phyllo dough with a damp towel between uses so it doesn’t dry out.

The pastry browns better when brushed with egg wash, but butter is a great egg-free option. The pastry will not brown as much, but it will flake and crunch wonderfully.

I have tried making this recipe with more than 6 sheets and it does not work well. It becomes too thick for it to cook all the way through evenly.

My preference is to add the filling to the long side of the rectangle. However, it works both ways.

Nutrition