Crispy Apple Strudel Sheet Pan
Buttery phyllo layers with cinnamon-sugar apples, baked until golden and served warm with a crack of ice cream. Austrian comfort in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 8 sheets phyllo dough
- 4 tbsp butter, melted
- 4 medium apples (Granny Smith or Honeycrisp)
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp fresh lemon juice
- ¼ cup raisins or dried currants
- 2 tbsp panko breadcrumbs
Instructions
- 1
Preheat oven to 400°F. Peel and slice apples 1/4-inch thick, discarding cores.
- 2
Toss apple slices with sugar, cinnamon, lemon juice, and raisins in a bowl.
- 3
Brush a sheet pan with melted butter. Lay 4 phyllo sheets on the pan, brushing each with butter and a light sprinkle of breadcrumbs.
- 4
Spread apple mixture evenly over phyllo. Top with remaining 4 phyllo sheets, brushing each with butter.
- 5
Bake 18–20 minutes until phyllo is golden brown and edges crackle.
- 6
Cool 2 minutes. Slice into squares. Serve warm.
Tools you’ll need
- sheet pan (9x13 inch)
- vegetable peeler
- sharp knife
- medium bowl
- pastry brush
- oven
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