Description

A foolproof, homemade apple strudel using phyllo dough for a crisp, flaky texture. Filled with tart Granny Smith apples, sweet raisins, and warm spices like cinnamon and nutmeg, this dessert is perfect for fall gatherings or weeknight comfort.

Ingredients

Scale

4 large Granny Smith apples (about 1.2 kg), peeled, cored, and diced into ½-inch cubes
1 package (17 oz) phyllo dough, thawed in the fridge
½ cup (115g) unsalted butter, melted
½ cup (75g) golden raisins
½ cup (100g) packed light brown sugar
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
1 tablespoon lemon juice
2 tablespoons plain dried breadcrumbs or finely ground almonds
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
In a large bowl, toss diced apples with lemon juice to prevent browning.
In a small bowl, mix cinnamon, nutmeg, brown sugar, and breadcrumbs. Pour over apples and toss to coat. Stir in raisins and set aside.
In a separate small bowl, mix melted butter and vanilla extract.
Unroll phyllo dough and keep covered with a damp towel. Cut sheets in half widthwise if needed to fit the pan.
Layer 6 half-sheets of phyllo in the bottom of the pan. Brush each sheet generously with the butter mixture and sprinkle granulated sugar over the top layer.
Spread the apple filling evenly over the phyllo base, keeping it away from the edges.
Layer the remaining 6 half-sheets of phyllo on top of the apples, brushing each with butter and sprinkling with sugar.
Fold the excess phyllo from the sides over the top of the filling to seal in juices. Brush the very top layer with remaining butter and sprinkle with leftover sugar.
Bake for 45-50 minutes. If the top browns too quickly, tent loosely with aluminum foil after 25 minutes.
Strudel is done when deep golden brown and crisp, with caramelized juice bubbling from the sides.
Cool in the pan for at least 20 minutes before slicing to allow the filling to set.

Notes

Keep phyllo dough covered with a damp towel while working to prevent drying out. Use breadcrumbs or ground nuts to absorb excess apple juice and prevent a soggy bottom. Can be assembled up to 24 hours ahead and refrigerated before baking. Freezes well for up to 3 months.

Prep Time: 22 minutes
Cook Time: 45-50 minutes
Category: Dessert
Cuisine: Austrian

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18
Sodium: 180
Fat: 12
Saturated Fat: 7
Carbohydrates: 38
Fiber: 2
Protein: 3

Keywords: apple strudel, phyllo dough recipe, cinnamon raisin strudel, easy dessert, fall baking, Oktoberfest dessert, homemade strudel, gluten-free option