This apple strudel combines flaky dough, tender cinnamon-spiced apples, and walnuts for an irresistible treat. It’s extra-easy to make and delicious!
The first time I tried an apple strudel was in Lviv, Ukraine, and it blew me away. I loved how thin the layers of dough were and how the apples were the star of the show. After we traveled to Germany and the Italian Dolomites, I realized just how common this treat was — it was everywhere! I became determined to recreate it at home so I could always have it at my fingertips when the craving hits.
Traditional strudel is made with a soft and crumbly dough, but I personally love a crispy, crunchy outside layer. In this recipe, I took a shortcut and used store bought phyllo dough because it’s wonderfully flaky (and I don’t have the patience to roll dough out so thin lol).
Apple Strudel Recipe Video
How To Make An Apple Strudel
Although there’s definitely a time and place for making dough from scratch, I love how simple and quick this strudel recipe is with phyllo dough. It’s ready in under an hour!
- Prepare the oven and pan: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Mix up the apple filling: In a large bowl, mix together the sliced apples, granulated sugar, brown sugar, cinnamon, lemon juice, and chopped walnuts.
- Layer the phyllo dough: Place one sheet of the phyllo dough on the baking sheet and brush it with melted butter. Repeat with the remaining sheets, brushing butter between each layer.
- Fill and roll: Spoon the filling along one long edge of the stacked phyllo, leaving two inches at the sides. Carefully roll the phyllo over the filling, tucking in the sides as you go.
- Bake the strudel: Brush the top of the strudel with the remaining melted butter and sprinkle with coarse sugar. Bake the strudel for 30–35 minutes, then allow it to rest for 10–15 minutes before slicing.
Hot tip: If you prefer an airy, light crust, use puff pastry dough instead of phyllo dough. Allow it to thaw, then roll it out and add the filling (no need to stack layers). Here is my quick puff pastry dough recipe!
Tips For the Best Apple Strudel
This apple strudel recipe took quite a few rounds of testing. After I learned these eight tips, the process became so much easier — and now I’m confident that you’ll succeed!
- Use firm, tart apples. Granny Smith apples are my preferred choice here because they’re not too sweet and they hold their shape during baking.
- Cube the apples evenly. For even cooking, aim for consistent pieces — about 1/4 – 1/2inch on each side.
- Customize the filling (optional). Walnuts are the most popular choice, but pine nuts or raisins would also make tasty additions.
- Keep the phyllo covered. This is something I learned the hard way… phyllo dough is so thin that the edges start to dry out in as little as 15 minutes. While you’re stacking layers, keep the extra dough covered with a damp cloth.
- Brush each layer with plenty of butter. Some people use oil, but I love the flavor of melted butter. The fat helps to crisp up the phyllo dough layers and keep them from sticking together.
- Roll gently. The dough is delicate, so take your time when rolling to prevent any rips or tears.
- Allow the strudel to rest before slicing. Cutting in too early will cause the apple juices to leak out. I know it’s hard, but wait 10-15 minutes once the strudel comes out of the oven before getting a taste.
- Serve the strudel warm. You guys, my mouth is watering just thinking about warm apple strudel with a big scoop of vanilla ice cream…
Make Ahead & Storage
Apple strudel is absolutely the best when its enjoyed fresh out of the oven, but I wouldn’t blame you if you wanted to make it last!
- Make ahead: Once you have rolled up the apple strudel, cover it in plastic wrap and keep it refrigerated until you are ready to bake.
- Room temperature: Store the baked and cooled strudel for up to two days in an airtight container at room temperature.
- Refrigerator: Refrigerate the baked and cooled strudel for up to four days in an airtight container.
Hot tip: If you prefer to enjoy the strudel warm, reheat it in the oven at 350°F for 5-10 minutes. Or, use the microwave.
More Apple Desserts
- Apple Fritters — Amish-style fried donuts made with a simple batter
- Sharlotka Apple Cake — Airy sponge cake packed with tender apple chunks
- Air Fryer Baked Apples — A mouthwatering treat ready in just 25 minutes
- Dutch Apple Pie — The brown sugar crumb topping takes it to the next level!
Recipe
Ingredients
- 8 sheets phyllo dough thawed
- 4 medium apples peeled & cut into cubes
- 1/3 cup granulated sugar
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1/2 cup chopped walnuts or pecans
- 8 tbsp melted butter for brushing phyllo layers
- 1 tbsp coarse sugar optional – for sprinkling on top
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- To make the filling, mix the cubed apples, granulated sugar, brown sugar, cinnamon, lemon juice, and chopped walnuts together in a bowl.
- Place one sheet of the phyllo dough on the parchment-lined baking sheet and brush it with melted butter. Repeat with the remaining sheets, brushing butter between each layer.
- Spoon the apple/walnut filling along one long edge of the stacked phyllo, leaving 2 inches at the sides.
- Carefully roll the phyllo over the filling, tucking in the sides as you go. Make sure the strudel is seam-side down.
- Brush the top of the strudel with the remaining melted butter. Sprinkle with coarse sugar if desired.
- Bake the strudel for 30–35 minutes, or until it is golden brown and crisp.
- Allow the strudel to rest for 10–15 minutes before slicing. Serve it warm with powdered sugar and/or vanilla ice cream. Enjoy!
You have given me the confidence to bake anything and succeed. I made your breads first and then almost everything you show. My family tells me I am a natural. Thanks so much for the easiest and delicious recipes ever. Love you Tootsie. You are the best. By the way, the Streudel was the best.
Aww, thank you Patricia! This made me so happy! Enjoy all the breads and pastries you make!