Hungarian Apple Strudel
Crispy, paper-thin pastry wrapped around spiced apples and raisins, a classic Hungarian dessert with a shatteringly golden exterior. This elegant showstopper comes together in under an hour and impresses with minimal ingredients.
- Total time
- 50 min
- Servings
- 8
- Calories
- 285
- Protein
- 4g
Ingredients
- 8 sheets phyllo dough (thawed if frozen)
- 6 tablespoons unsalted butter (melted)
- 5 whole large Granny Smith apples
- 4 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup raisins or currants
- ¼ cup fine breadcrumbs (panko or regular)
- ½ teaspoon vanilla extract
- 2 tablespoons powdered sugar (for dusting)
Instructions
- 1
Preheat your oven to 375°F (190°C) and position a rack in the center. Line a large baking sheet with parchment paper.
- 2
Peel 5 large Granny Smith apples using a vegetable peeler, then cut them in half and remove the cores with a melon baller or small spoon. Slice each half into 1/8-inch-thick slices — thin, uniform slices cook through quickly and won't stay watery. Place the apple slices in a large bowl.
- 3
Add 4 tablespoons of granulated sugar, 1 teaspoon of ground cinnamon, 0.5 teaspoon of vanilla extract, and 0.5 cup of raisins to the apples. Toss gently but thoroughly to coat every slice evenly — the sugar will start drawing liquid from the apples.
- 4
Lay out one sheet of phyllo dough on a clean kitchen counter (keep the remaining sheets under a damp towel to prevent them from drying out). Brush the entire surface lightly with melted butter using a pastry brush — you want a thin, even coating, not dripping wet.
- 5
Lay a second sheet of phyllo directly on top of the first, then brush it with butter. Repeat this process until you have 4 sheets stacked and buttered.
- 6
Sprinkle 0.25 cup of fine breadcrumbs evenly across the phyllo — this absorbs excess moisture from the apples so the pastry stays crispy instead of becoming soggy.
- 7
Using a slotted spoon, transfer the spiced apples from the bowl onto the phyllo, leaving a 2-inch border on all sides. Arrange them in a tight, even layer about 2 inches from the long edge closest to you — this is your anchor point for rolling.
- 8
Fold the 2-inch border closest to you over the apples, then tightly roll the phyllo away from you, like rolling a yoga mat. Keep tension as you roll to maintain that crispy structure. When you reach the end, tuck the roll seam-side down onto the prepared baking sheet.
- 9
Repeat the stacking, buttering, and rolling process with the remaining 4 phyllo sheets and 0.25 cup of breadcrumbs. You now have two strudels on your baking sheet.
- 10
Brush the tops and sides of both strudels generously with the remaining melted butter. This is what creates that gorgeous golden crust — don't skimp.
- 11
Slide into the preheated 375°F oven and bake for 28-32 minutes. You're looking for the pastry to turn deep golden brown and crackle slightly when you touch it with a wooden spoon — the outer crust should feel papery and snap if you bend it gently.
- 12
Remove the baking sheet from the oven and let both strudels rest on the sheet for 5 minutes — this allows the phyllo to set and firm up slightly, making them easier to slice cleanly.
- 13
Dust both strudels generously with 2 tablespoons of powdered sugar sifted through a fine-mesh strainer. Cut each strudel into 4 equal slices using a serrated knife with gentle sawing motions — never press down hard or you'll shatter the delicate pastry.
- 14
Serve warm or at room temperature. The strudel is traditionally enjoyed with a dollop of whipped cream or sour cream on the side, and a cup of strong black coffee.
Tools you’ll need
- baking sheet
- parchment paper
- vegetable peeler
- melon baller or small spoon
- large mixing bowl
- pastry brush
- damp kitchen towel
- slotted spoon
- wooden spoon
- fine-mesh strainer
- serrated knife
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