National Apple Strudel Day: A Crisp, Classic Recipe

Apple strudel is a Central European pastry, especially associated with Austria, made by wrapping cinnamon-scented apples in thin pastry and baking it until crisp. This practical version uses store-bought phyllo for delicate, flaky layers without the challenge of stretching traditional strudel dough, and it is delicious served warm or at room temperature.

Ingredients

4 medium tart, firm apples, such as Granny Smith, peeled, cored, and thinly sliced, about 1½ lb (680 g)
⅓ cup (67 g) granulated sugar
1 teaspoon ground cinnamon (2.5 g)
2 tablespoons (30 ml) lemon juice
⅓ cup (40 g) plain dry breadcrumbs
¼ cup (35 g) raisins (optional)
8 sheets phyllo dough, thawed according to package directions, about 8 oz (225 g)
6 tablespoons (85 g) unsalted butter, melted
1 tablespoon (8 g) powdered sugar, for finishing

Instructions

Heat the oven and prepare the pan. Set a rack in the center and heat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper. Keep the phyllo covered with a slightly damp, clean kitchen towel while you work; exposed sheets dry out quickly and can crack.
Make the filling. Toss the sliced apples with the granulated sugar, cinnamon, and lemon juice in a large bowl. Stir in the raisins, if using. Let the fruit stand while you prepare the pastry, about 5 minutes. If the apples release a noticeable pool of juice, leave the liquid behind when assembling so the bottom does not turn soggy.
Layer the phyllo. Lay one sheet of phyllo on a clean work surface with a long edge facing you. Brush it lightly with melted butter, then top with another sheet. Repeat until all 8 sheets are stacked, brushing each layer with butter. Keep the remaining butter for the outside of the strudel. Handle the pastry gently; a small tear is fine because the layers will overlap.
Add the breadcrumbs and apples. Sprinkle the breadcrumbs in a strip across the lower third of the phyllo, leaving about 2 inches (5 cm) clear at each side. The crumbs absorb some apple juices. Spoon the apple mixture evenly over the crumbs, again leaving the side edges clear.
Roll and seal. Fold the short sides of the phyllo over the filling. Starting at the long edge nearest you, roll the pastry up firmly but gently, like a log, using the parchment to help guide it. Place it seam-side down on the baking sheet. Brush the top and sides with the remaining butter. Cut 4 or 5 small slits across the top with a sharp knife to let steam escape.
Bake until crisp. Bake for 35–40 minutes, until the pastry is deep golden brown and crisp. If the top browns too quickly, loosely tent it with foil for the remaining baking time. Transfer the sheet to a rack and let the strudel cool for at least 15 minutes before slicing; hot filling is very soft and can spill out.
Finish and serve. Dust with powdered sugar just before serving. Use a serrated knife and a gentle sawing motion to cut the crisp pastry into 8 slices.

Tips

Choose firm apples. Tart apples hold their shape better than soft, very ripe fruit. A mix of tart and sweet apples works too; reduce the sugar slightly if your apples are notably sweet.
Keep phyllo covered. Work with one sheet at a time and cover the rest. If a sheet tears, patch it with a second piece and butter the layers as directed.
Use butter sparingly but evenly. A thin coating between sheets helps them bake into crisp layers. Too much butter can make the pastry greasy, while dry patches may bake up brittle.
Skip the raisins if you like. Chopped walnuts are another option, though they add crunch and a distinct nutty flavor. For a more traditional, hands-on approach, stretched strudel dough can replace phyllo, but it requires more time and careful handling.

Serving Suggestions

Serve apple strudel slightly warm or at room temperature, when the layers are crisp and the filling has had time to settle. A spoonful of lightly whipped cream, vanilla ice cream, or thick vanilla custard makes a simple accompaniment. For a less rich serving, offer plain yogurt or coffee alongside it. Cut the strudel at the table just before serving if you want the pastry to keep its shape and crunch.

Variations

For a warmer spice profile, add ¼ teaspoon (0.5 g) ground nutmeg or a pinch of ground cloves to the filling. Replace the raisins with ¼ cup (30 g) chopped walnuts or toasted sliced almonds, or leave dried fruit and nuts out entirely. You can also add 1 teaspoon (5 ml) vanilla extract. If using sweet apples, taste a slice before assembling and reduce the sugar to ¼ cup (50 g) as needed. Phyllo is a convenient substitute for the paper-thin dough used in many traditional strudels; it produces a layered, delicate crust rather than the same continuous, stretched shell.

Storage and Reheating

Cool leftovers, then refrigerate them in an airtight container within 2 hours of baking. They keep for 3–4 days, though the pastry gradually softens. To restore some crispness, reheat slices on a baking sheet at 325°F (165°C) for about 8–12 minutes, checking that the centers are warm. A toaster oven works well for one or two slices. Microwaving is quick, but it softens the phyllo. Do not leave the strudel at room temperature for longer than 2 hours; discard it if it has been left out beyond that limit.

Frequently Asked Questions

Can I make apple strudel ahead?
You can prepare the apple filling a few hours ahead and refrigerate it covered, but drain off any liquid before assembling. For the crispest result, layer and bake the strudel shortly before serving. Baked strudel can be refrigerated and reheated, though its pastry will not be quite as crisp as freshly baked.

Can I use frozen phyllo dough?
Yes. Thaw it in its unopened package in the refrigerator according to the package directions, usually overnight. Bring it to room temperature while still wrapped before opening, which helps prevent condensation from making the sheets sticky or brittle.

Why did my strudel turn soggy?
Excess apple juice is a common cause. Use firm apples, avoid adding liquid that collects in the bowl, and keep the breadcrumbs under the filling. Also make sure the oven is fully heated before baking and give the pastry enough time to become golden and crisp.

Can I freeze apple strudel?
Yes. For best texture, freeze it after baking and cooling, wrapped tightly or stored in a freezer-safe container, for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 325°F (165°C) oven until warmed through. The phyllo may be a little less crisp after freezing.

Do I need to cook the apples before filling the pastry?
No. Thinly sliced apples cook through during baking, so a separate stovetop step is unnecessary. Pre-cooking can release extra moisture and make the filling softer; slice the apples evenly and drain any pooled juice instead.

How do I keep the phyllo from cracking?
Thaw it fully, let it lose its refrigerator chill while still wrapped, and cover the open stack with a barely damp towel. If a sheet cracks, continue assembling: overlapping layers and butter help hold the pastry together.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).