This classic Central European dessert features a delicate, crispy phyllo pastry wrapped around a spiced apple filling with warm cinnamon and golden raisins. A simple dusting of powdered sugar transforms this elegant pastry into an irresistible treat that pairs perfectly with vanilla ice cream or whipped cream.
⏱️65 min
📊Medium
👥8 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
8 sheetsphyllo dough sheets
1000 gapples (Granny Smith)
100 gbutter (melted)
2 tspground cinnamon
75 ggolden raisins
60 ggranulated sugar
40 gbreadcrumbs (panko)
30 gpowdered sugar
30 mllemon juice (fresh)
Instructions
1PREPARE THE APPLES: Peel, core, and thinly slice 1000g of Granny Smith apples into quarter-inch slices. Place them in a large mixing bowl and immediately toss with 30ml of fresh lemon juice to prevent browning. Add 60g of granulated sugar, 2 teaspoons of ground cinnamon, and 75g of golden raisins, mixing gently until all apples are evenly coated. Let this mixture sit for 10 minutes to allow the apples to release their natural juices, which will create a delicious filling.
2PREHEAT THE OVEN: Set your oven to 375°F (190°C) and line a large baking sheet with parchment paper. This temperature will ensure the phyllo dough becomes golden and crispy while the apples cook through. Allow the oven 15 minutes to reach the correct temperature for optimal results.
3PREPARE THE PHYLLO LAYERS: Lay a clean kitchen towel on your work surface and place one sheet of phyllo dough on top. Brush the entire surface generously with melted butter using a pastry brush, ensuring even coverage right to the edges. Sprinkle approximately 5g of panko breadcrumbs evenly over the buttered surface—this will help absorb excess moisture from the apples and keep the pastry crispy. Repeat this process with 7 more phyllo sheets, layering them on top of each other with butter and breadcrumbs between each layer.
4ASSEMBLE THE STRUDEL: Drain the apple mixture in a colander for 2 minutes, reserving the accumulated juices to drizzle on top later. Distribute the drained apple mixture evenly along one long edge of the phyllo stack, leaving a 2-inch border on all sides. Press the filling gently into a compact log shape about 3 inches wide. This ensures the strudel will roll evenly and bake uniformly.
5ROLL AND SHAPE: Using the kitchen towel to help lift and roll, carefully roll the phyllo dough tightly around the apple filling, starting from the side nearest you and rolling away. The towel acts as an aid to keep the delicate layers intact as you roll. Once fully rolled, carefully transfer the strudel seam-side down to your prepared baking sheet. Gently curve it into a crescent shape if desired. Brush the entire exterior generously with remaining melted butter.
6BAKE UNTIL GOLDEN: Place the strudel in the preheated 375°F (190°C) oven for 35-40 minutes, until the phyllo dough is deep golden brown and crispy. You should see the apples beginning to bubble slightly at the seams, indicating the filling is cooked through. The pastry should sound crispy when tapped with a knife. If the strudel browns too quickly before the apples are tender, loosely tent it with aluminum foil for the final 10 minutes.
7COOL AND FINISH: Remove the strudel from the oven and let it rest on the baking sheet for 5 minutes before transferring to a wire rack to cool for at least 15 minutes. This resting period allows the structure to set properly so it slices cleanly. Just before serving, dust generously with 30g of powdered sugar, creating an elegant white coating. Serve warm or at room temperature with whipped cream or vanilla ice cream for an authentic Central European experience.