Austrian Apple Strudel
Crispy phyllo pastry wrapped around spiced apples and raisins, baked until golden. A rustic Austrian classic that looks fancy but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 6
- Calories
- 198
- Protein
- 2g
Ingredients
- 8 sheets phyllo dough sheets
- 4 tablespoons butter, melted
- 3 medium Granny Smith apples
- ½ cup raisins
- 1 teaspoon ground cinnamon
- 3 tablespoons granulated sugar
Instructions
- 1
Set the oven to 375°F and wait until the indicator light or beep signals it has finished preheating, about 10 minutes.
- 2
Peel each apple by scrubbing a vegetable peeler from top to bottom, rotating the apple until all skin is removed.
- 3
Cut each peeled apple in half from top to bottom, then cut out the stem and seed core with a small knife, creating two flat-bottomed halves.
- 4
Slice each apple half lengthwise into thin strips about 1/8-inch thick, like cutting bread, to create long slivers.
- 5
Combine the sliced apples, raisins, cinnamon, and sugar in a bowl and toss with your hands or a spoon until every apple piece is coated.
- 6
Place one phyllo sheet on a cutting board and brush the entire surface with melted butter using a pastry brush or the back of a spoon.
- 7
Lay a second phyllo sheet on top of the buttered sheet and brush it with butter the same way, repeating until you have stacked and buttered all 8 sheets.
- 8
Spoon the apple filling onto the buttered phyllo stack, spreading it in a line about 2 inches from the edge closest to you, leaving 1-inch borders on the sides.
- 9
Fold the bottom edge of phyllo up and over the filling, then roll the bundle away from you, tucking the sides in as you go to create a sealed log.
- 10
Slide the rolled strudel onto a parchment-lined baking sheet with the seam facing down, then brush the entire top surface with the remaining melted butter.
- 11
Place the baking sheet in the preheated oven and bake until the phyllo turns golden brown and the edges look darker, about 18–20 minutes.
- 12
Remove the baking sheet from the oven using oven mitts and let the strudel cool on the sheet for 5 minutes so the filling sets before slicing.
- 13
Cut the strudel crosswise into 6 equal pieces using a serrated knife with a gentle sawing motion to avoid crushing the crispy layers.
Tools you’ll need
- vegetable peeler
- cutting board
- small sharp knife
- mixing bowl
- pastry brush
- parchment-lined baking sheet
- oven mitts
- serrated knife
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