Easy Apple Strudel

5 from 14 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

Prep Time 30 minutes

Cook Time 30 minutes

Servings

Calories 262kcal

Author Candice

Equipment

Pastry Brush
Baking sheet

Ingredients

2 apples tart apples like Braeburns or Granny Smith
1/2 lemon juiced
1 stick butter
6 sheets phyllo dough
1/4 cup apricot jam
3 tbsp brown sugar
1 1/4 tsp cinnamon separated into 1 tsp & 1/4 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 1/4 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 tbsp brown sugar and 1 tsp of cinnamon.
Using the towel, roll the phyllo until you have a closed parcel. Transfer to your baking tray seam side down.
Cut slits across the top ~1 inch apart. Brush with melted butter or egg wash. Mix 1 tbsp sugar with 1/4 tsp 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.

Nutrition