It’s impossible not to love a good, old-fashioned Apple Strudel, with layer upon layer of flaky crust and a flavorful apple filling. It’s a dessert that could conjure the whole family just by scent alone the moment it comes out of the oven. Unfortunately, many home bakers find the dessert somewhat intimidating, and many questions swirl around the illustrious Apple Strudel.
All of the answers lie in this simple Apple Strudel Recipe, easily conquered and perfected by any home baker. In fact, you’ll find everything you need to know and more right here! In addition to a killer Apple Strudel, we’ll also cover the easiest way to fold it all together, what to serve with strudel, and how you should store it for future use.
KEEPING APPLE STRUDEL SIMPLE
Apple Strudel is one of those desserts everybody loves, and a wonderful treat any time of the year, but especially in the fall when the apples are in abundance and at their very best. This recipe keeps the filling simple, and rather than stuffing it with extras like raisins and nuts, allows the apples to truly shine. A simple mix of sugar, cinnamon, and salt is all you need for a stellar Apple Strudel filling, and it also keeps your ingredient list simple. Bonus.
The filling isn’t the only thing we’ll be simplifying, we’ll also be using a store-bought pastry dough. And, trust me — they’ll never know.
WHAT KIND OF PASTRY TO USE FOR YOUR APPLE STRUDEL RECIPE
Most Apple Strudel recipes call for either a homemade pastry dough, store-bought puff pastry, or store-bought filo (or phyllo) dough. This particular recipe uses filo dough for very good reason. Filo dough is mild in flavor, again, allowing the apples to shine in this pastry. Not only that, but it creates layers like no other can, resulting in an incredibly flaky crust.
TIPS FOR WORKING WITH FILO DOUGH
Filo dough comes two to a pack, which is excellent because if you’ve never worked with it before and happen to have any hesitations, take solace in knowing you’ll have plenty of back up and more than enough for this Apple Strudel recipe.
- Temperature matters when working with any kind of pastry dough — filo or puff pastry — so it’s best you let it thaw in the refrigerator overnight.
- About 15 to 20 minutes before you intend to start working with the dough, set it out on the counter, allowing a bit of that chill to reside.
- Once you’re ready to work with the dough, keep the unused sheets covered with a damp paper towel. Filo dough becomes brittle once dried out, and this can make it difficult to handle.
- Lightly brush each layer of filo with melted butter. This helps each layer to adhere to one another. It also helps if you brush the parchment paper you’ll be working on with butter as well to help the filo sheet to stay in place.
HOW TO FOLD APPLE STRUDEL
Once all your filo dough is in place, you’ll add the apple filling to the center, leaving about a 2″ border from the edges of the dough. Brush the edges with butter, and fold the short ends over the apple filling. Then, fold over one of the long sides, and lastly, holding on to the long side you’ve just folded over, you’ll carefully roll the strudel over onto its seam.
HOW TO MAKE APPLE STRUDEL
- Thaw the store-bought filo dough overnight in the refrigerator.
- Mix together thinly sliced apples, sugar, and salt.
- Layer 8 sheets of filo dough on a baking sheet, brushing with butter between each addition.
- Add apples down the center of the layered filo sheets, and enclose.
- Bake until golden brown.
You will need:
- 2 Baking Sheets
- Parchment Paper
- Pastry Brush
It’s easiest to both assemble and bake the strudel on the same vessel. A sheet pan lined with parchment paper is perfect for this task. Parchment paper will prevent your strudel from sticking to the pan and help to keep the filo dough in place while assembling the pastry. Note, wax paper is not a suitable substitution for parchment paper.
An Apple Strudel with a filo pastry crust will bake up beautifully at 350° in less than 30 minutes.
HOW TO STORE APPLE STRUDEL
Apple Strudel is significantly better eaten warm out of the oven, however, you can store it at room temperature for a day or so, but any longer than that, and you should refrigerate or freeze it.
To freeze Apple Strudel, allow it to cool to room temperature, and place it on parchment or wax paper on a flat surface in the freezer for 2-3 hours. Once the hours have passed, transfer the strudel to either a freezer-safe zip top bag or a freezer-safe airtight container. It’s best if the container fits the strudel snugly, and there is not a great deal of extra room for air to circulate.
WHAT TO SERVE WITH APPLE STRUDEL
Apple Strudel could be served as a stand-alone breakfast pastry or alongside a breakfast buffet. If you’re serving strudel for a crowd, consider pairing it alongside:
- Breakfast Casserole (preferably one not too bready)
- Yogurt Parfaits
However, Apple Strudel recipes aren’t just for breakfast, ya know? It can be served as a tea time snack, alongside a steaming hot cup of coffee, or as a full-on dessert accompanied by vanilla ice cream or a Creme Anglaise (which is essentially a fancy word for vanilla sauce).
You could also entertain with Apple Strudel in the P.M., and accompany it with a sparkling glass of Almond Prosecco, setting it right alongside a beautiful Fall Fruit Cheese Platter.
Whenever (or however) you choose to serve your homemade Apple Strudel, you can rest assured knowing this recipe will deliver the flakiest of crusts, a perfect apple filling, and a beautiful strudel that absolutely everyone will love. Please, enjoy!
MORE APPLE RECIPES TO TRY
- Baked Cinnamon Apples are simple, easy to make, and only require a few ingredients! They’re perfect as a kid-friendly breakfast item, holiday brunches, and absolutely divine served hot over vanilla ice cream!
- Bake up a batch of restaurant quality muffins with these Apple Crumble Muffins! They’re full of diced apples, come equipped with a perfect buttery crumble topping, and send scents of cinnamon wafting from the oven. Every home bakers dream!
- Apple Pudding Cake is an easy dessert that takes only moments to prepare and tastes amazing! Just like bread pudding, only better!
A simple recipe for apple strudel using filo dough.
- 1 package Filo Dough, thawed in the refrigerator overnight
- 4 Granny Smith apples, peeled and sliced as thin as possible
- 1/3 cup + 1 tablespoon brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 1/2 cup unsalted butter, melted
Preheat the oven to 350° and have ready 2 baking sheets lined with parchment paper.
Set out the filo dough package on the counter for about 15-20 minutes before you begin.
Add the thinly sliced apples, brown sugar, granulated sugar, cinnamon and sea salt to a large mixing bowl. Toss to combine, and set aside.
Remove the filo dough from the package and cover with damp paper towels. This will prevent the dough from becoming brittle.
Brush parchment paper with a light coating of melted butter, and gently place 1 sheet of filo dough on top of the parchment paper. Lightly brush that sheet of filo dough with butter, and add another sheet of filo on top. Do this until you have 8 sheets of filo dough total, buttered and stacked.
Add half of the apple filling (leaving behind any juices) down the center of the filo dough, allowing for 2-3" of blank space along the borders.
Gently fold over the ends, brush with butter, then fold over one side, brush with butter, and carefully roll the strudel over onto its seam. Brush the top of the strudel lightly with butter, and sprinkle with a pinch of granulated sugar and cinnamon, if desired. Repeat this entire process once more, using up the remaining apples.
Bake for 28 minutes, or until the strudel is golden. Allow to cool slightly, and serve.
Recipe makes 2 Apple Strudels.
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