Be sure to watch my video below for how to make this apple strudel. If you’ve been following for a while, you probably already saw one of my favorite desserts this Italian Apple Olive Oil Cake. I was about to bake it again last week as a little fall treat, but I decided to try my hand at this apple strudel recipe instead…and I’m so glad I did! We all know we have Austria to thank for the delightful idea of apple strudel. Such a tasty pastry, no wonder it’s been adapted throughout central and eastern Europe, including Northern Italy.
What makes a strudel a strudel?
Very simply put, a strudel is a delicious sweet or savory layered pastry with a filling nestled in. Apple strudel is definitely the most popular strudel out there. And the obvious two components that make this easy apple strudel recipe are the crust and the filling.
The perfect apple strudel crust! In doing a bit of research, I’ve not found two apple strudel recipes that are exactly alike when it comes to the crust. Some favor a dough that’s more of a buttery crust (similar to what you’d make for your apple pie or apple empanadas). Others use puff pastry, while some use flaky phyllo crust, which is the version I favor most. I’ve been in love with phyllo dough for quite sometime, blame it on my Mediterranean heritage and all the baklava and spanakopita baking!Using phyllo here may seem like cop-out, but it’s the perfect shortcut! If you really want that crispy, flaky crust and don’t have the time to make the dough from scratch and roll it out until it’s perfectly thin, phyllo dough is your ticket! (That said, if you’re gluten free or looking for no crust at all, you can always try my Easy Baked Apples.)Phyllo dough is light, fat-free, and cholesterol-free. You’ll need 10 to 12 sheets of phyllo, and once baked, they crisp up perfectly, creating just the right nest for my homemade apple filling! Homemade apple strudel fillingWhen it comes to texture and flavor, homemade apple filling is far superior to the store-bought stuff, and it’s fairly easy to make! What kind of apples to use? Any apples you have on hand will likely work here. But I like to use a combination of one Granny smith apples, which are super crispy and tart, along with a couple of gala apples, which are mildly sweet. This gives me just the right nuanced flavor.To make the apple filling, slice the apples thinly and heat them up along with a little bit of ghee, extra virgin olive oil, brown sugar, and orange juice. The goal is not to cook them all the way through, they will maintain a good bite while releasing their juices and gaining flavor from the brown sugar and warm fall spices like Throw in some warm fall spices–cinnamon, nutmeg, and cardamom. Throw in some walnuts for extra crunch.
How do you make apple strudel
Once you’ve made the apple filling, assembling the strudel is fairly easy:
Lay the phyllo sheets, one at a time, flat on a sheet pan lined with parchment paper. Brush each sheet of phyllo with a mixture of the juices from the apple filling + extra virgin olive oil. Sprinkle a bit of brown sugar on top. Once you have all 10 to 12 sheet nicely layered, add the apple filling on top and fold the edges of the phyllo then roll like you would a jelly roll. Bake at 375 degrees F for about 35 minutes phyllo turns a nice golden brown. Cool for a bit, then sprinkle with powdered sugar. Slice and serve!
A few tips
Can this apple strudel be prepared ahead?
You can prepare the filling the night before; cover and refrigerate until ready to use. For best results, and so that the phyllo dough does not get soggy, it’s best to bake this apple strudel on the day you plan to serve it. If you really need to, you may bake the strudel the night before, but only part-way (about 70% or so), then finish baking the next day before serving. (I highly recommend to bake it fresh though.)
More apple recipes:
Baked Apples (Stuffed or Sliced) Orange Beet Salad (with Apples) Cranberry Apple Freekeh Apple Galette
Craving more? Check out all our Mediterranean recipes. Browse our Italian Recipes. *This post first appeared on The Mediterranean Dish in 2018 and has recently been updated with new information and media for readers’ benefit. Enjoy!
