Apple Strudel

  • Prep Time: 40 mins
  • Total Time: 1 hrs 5 mins
  • Serves: 16,Yield: 2strudels
  • Ingredients

  • 6cupsapples, tart, sliced
  • 3/4 cupraisins
  • 1lemon, rind of, grated
  • 3/4 cupsugar
  • 2teaspoonscinnamon
  • 3/4 cupalmonds, ground
  • 8ouncesphyllo pastry, 1/2 box, thawed( also called Filo Pastry)
  • 1 3/4 cupsbutter, melted( no margarine)
  • 1cupbreadcrumbs, finely crushed
  • Directions

  • Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside.
  • Place 1 phyllo leaf on a kitchen towel and brush with melted butter.
  • Place a second leaf on top and brush with butter again.
  • Repeat until 5 leaves have been used, using about 1/2 cup of butter.
  • Cook and stir bread crumbs with 1/4 cup of butter until lightly browned.
  • Sprinkle 3/4 cup crumbs on the layered phyllo leaves.
  • Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
  • Lift towel, using it to roll leaves over apples, jelly roll fashion.
  • Brush top of the strudel with butter and sprinkle with 2 tbsp crumbs.
  • Repeat the entire procedure for the second strudel.
  • Bake the strudels at 400°F for 20 to 25 minutes, until browned.
  • NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.
  • Reviews

  • “Wonderful, easy recipe. I added cinnamon and sugar to each phyllo layer along with the butter, and exchanged panko for the bread crumbs (very crispy).Also added a simple light glaze over the top.This recipe is a keeper.It actually makes 3 strudels.A huge hit at my dinner party.Thank you”

  • “I’ve tried many Apple Strudel recipes over the years and always been disappointed at the lack of taste.This was the exception!It’s terrific!I used 4 large apples, peeled, cored and sliced.Because I like LOTS of flavour I tossed the slices in the juice of a lemon as well as adding the lemon rind.I had a handful of ground almonds left over, so I added them to the breadcrumbs and toasted the lot.Just watch Step 7 of the instructions in this recipe.To make two strudels you only put 1/2 the breadcrumbs on the first lot of pastry (not the whole 3/4 cup as stated), and the rest on the second strudel – and remember to reserve a few tablespoons for the crunchy topping.The strudels were really easy to make and rolled up with no problems at all.The taste was everything I could have wished for.Just delicious! I reheated slices of the strudel in the microwave for a minute or so with no ill effects on the pastry. Thank you!”

  • “Delicious stuff! My first time using phyllo pastry, and a resounding success! Used only 1/2 cup of sugar but otherwise followed the recipe. I also find that the thinner the apple slices the better the strudel! Thank you truebrit!”

  • “This strudel turned out wonderfully!I kept to the recipe and found that with the 6 apples, I was able to roll 3 very thick strudels, each about 12 inches long.Superb!Just the right amount of sweetness.”

  • “Well! This was my first attempt at a strudel, and family fell overthemselves for more! Literally, there was nothing left! I did do a few things different though. 1) I peeled the apples, and I only used four which made about 4 1/2 to 5 cups, which seemed about right, and I sliced them thin. 2) I didn’t have lemon zest, and didn’t want to have to go shopping for one thing, so after cutting up the apples, I poured lemon juice over them, making sure they were coated and let them soak, while I got everything else ready, and then drained them as best I could before using them. And 3) I sprinkled sugar and cinnamon on top of the bread crumbs that were on the top of the studel. It added a nice look and a little extra huts-puh (my familys word for “something extra ;). Anyway! We loved it! Smelled wonderful! SO highly recommended!”

  • “Delicious and fun to make. Do the breadcrumbs first.I used one of the newer corn oil margarines and it worked just fine.”

  • “Finally!A strudel recipe that works!The phyllo dough iseasier than making it from scratch, and it comes pretty close to the texture or authentic strudel.I cut back on the amount of butter, and I would only use 1/4 cup of the bread crumbs per strudel (don’t forget this makes 2!).I made this for our traditional German Christmas dinner and it was a hit.Serve with warm vanilla sauce and maybe a scoop of vanilla ice cream.”

  • “Flat out fabulous.I’m freezing the second for later.This is the way an apple strudel should taste (sweet/tart – crispy/moist).Most important ingredient?The tart and thus “dry” apples.I used Granny Smiths.Following one reviewer, I divided the crumbs in half, then pulled out a spoonful from each half to sprinkle between layers and on the top of each strudel.Thanks for an easy way to get a complex and very authentic tasting dessert.”

  • “I made this for a Thanksgiving dessert this year.It was delicious.I even liked it better the next day.The apple filling was the best I have ever had–the ground almonds, lemon zest, and raisins put it over the top.(In fact, I am thinking of using this same filling for turnovers, maybe even pie?)This is the only strudel recipe I will ever use.”

  • “Excellent recipe!!”

  • “Make this recipe all the time.But as cider makers we do a blend of apples.Wonderful flavor.I also add 1/2 t of cardamon.I add 2 T. of vanilla. (Saw in an old german cookbook)I also, recently have saved on the calories by lightly spraying the sheets with butter flavored Pam like sprays.I always brush a light coating of butter on the filo leaves and lightly dust each with bread crumbs.I have even used substitutes for the sugar like stevia.Oh, yes and we prefer walnuts to almonds in ours.”

  • “Delicious breakfast this morning!I couldn’t wait until later, so I had a piece.OK so kill me! :)It was so freakin good I had me another piece!The lemon really perked things up and like I said,it was freakin good!”

  • “Delicious.The lemon zest makes all the difference.I had an issue with the directions for filling and rolling.My other recipe for strudel says to align the filling with the long side of the pastry.Also, 1/2 a box of filo (at least, the brand I buy) is 20 sheets–not 10, so make a little extra filling and come out with 4 strudel if you like.”

  • “very easy to make but I think a pinch of salt to the apples would help. Very good anyway.”

  • “They way they do it here, by having a thin layer of strudel in between the filo, the butter enriches the flavor.I believe adding a pinch of salt and butter to the Mix in part 1, would help this recipe go a long way towards getting 5 stars from me.Also note this recipe is for two apple strudels ! Half the ingredients to just make one !”

  • “Super easy and super tasty!Great for a dessert or for breakfast!I re-heated one in the oven at 300 until it was warm and it came out perfect.Thank you for posting and for an easy strudel recipe.”

  • “This strudel was so easy to make, you can’t imagine how great it tasted.Didn’t last long here. Definitely worth making again & again.”

  • “Well written for ease of use. Cheers to the owner of this. Excellent for all Fall potlucks and even just for a special or regular dinner with hubby.”

  • “Wonderful recipe! A friend and I made this for our regular “cooking afternoons”. She’s home with a new baby and this recipe got full marks for being not only delicious but also easy to make while entertaining a child! If you haven’t got a 3 month old to look after, this dish will be an absolute breeze. Our filo pastry for some reason was not as big as the standard boxes so we didn’t need all the apples but we turned the leftovers into apple crumble.”

  • “really delicious and really easy, in fact, the Strudel lasted only a few hours in my house! Well done and thank you.”

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