Ah, Apple Strudel 🍎🥧—a classic European dessert with tender, spiced apples wrapped in flaky pastry. Here’s a straightforward recipe:
Apple Strudel (serves 6–8)
Ingredients
For the filling:
- 4–5 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- ¼ cup granulated sugar
- 2 tsp cinnamon
- ½ tsp nutmeg (optional)
- ¼ cup raisins or chopped nuts (optional)
- 1 tbsp lemon juice
- 1 tbsp flour or cornstarch (to thicken)
For the pastry:
- 1 sheet puff pastry (or phyllo dough, thawed if frozen)
- 2 tbsp butter, melted (for brushing)
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting
Instructions
- Preheat oven
- 375°F / 190°C. Line a baking sheet with parchment paper.
- Prepare filling
- In a bowl, combine apples, sugar, cinnamon, nutmeg, raisins/nuts, lemon juice, and flour/cornstarch.
- Assemble strudel
- Roll out puff pastry into a rectangle.
- Leave a 1-inch border around edges.
- Place apple filling along one long side.
- Fold pastry over filling and tuck in edges to seal.
- Brush & bake
- Brush the top with melted butter and/or egg wash.
- Bake 35–40 min until golden and crispy.
- Serve
- Cool slightly, dust with powdered sugar, and slice.
- Optional: serve with whipped cream or vanilla ice cream.
Tips
- Extra flaky: Use phyllo dough, brushing each sheet with butter.
- Make-ahead: Can be assembled a day ahead, covered in fridge, then baked fresh.
- Spice it up: Add a pinch of cardamom or ginger for depth.
If you want, I can give a traditional Austrian-style Apple Strudel recipe that uses homemade stretched strudel dough—super authentic and light as air.
Do you want that version?
