Vida Recetas Editorial
Apple strudel, also known as Apfelstrudel, is a traditional Austrian dessert that has won over palates worldwide. This apple recipe stands out for its crispy phyllo dough and a juicy, aromatic filling, ideal for lovers of classic and comforting flavors. Originally from Vienna, this pastry has become a symbol of Central European baking, perfect for a special snack or as the grand finale of a festive meal.
The key to this strudel lies in the balance of textures and flavors: tart apples like Granny Smith are combined with sugar, cinnamon, and a touch of lemon, while breadcrumbs absorb excess juice and almonds add an extra crunch. Rum-soaked raisins add a sophisticated note, though you can omit them if you prefer a purer flavor.
This version with phyllo dough simplifies the process compared to traditional hand-stretched dough, making it accessible for home cooks with an intermediate skill level. The result is an elegant and delicious dessert served warm, dusted with powdered sugar and accompanied by vanilla ice cream or whipped cream. An experience that transports you to the coffeehouses of Vienna!
Prep
60 min
Servings
8
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Prepare the Apples:
Peel, core, and thinly slice the apples.
Toss the apple slices with lemon zest, lemon juice, sugar, and cinnamon. Let them sit for about 15 minutes to macerate.
If you're using raisins, you can soak them in rum during this time.
Prepare the Filling:
Drain the raisins if using, and mix them with the breadcrumbs.
Assemble the Strudel:
Lay out one sheet of phyllo pastry on a clean, dry surface. Brush it generously with melted butter.
Place another sheet of phyllo pastry on top and repeat the process until you have 4 sheets stacked on each other, brushing each layer with butter.
Sprinkle the breadcrumb-raisin mixture evenly over the top sheet of phyllo pastry.
Add the Apple Mixture:
Place the apple slices evenly over the breadcrumb mixture.
Carefully fold in the sides of the phyllo pastry and roll it up from the bottom, creating a strudel shape. Make sure the ends are sealed to prevent the filling from leaking out.
Transfer the strudel to the prepared baking sheet, seam side down.
Bake:
Brush the top of the strudel with more melted butter and sprinkle with slivered almonds.
Bake in the preheated oven for about 30-35 minutes, or until the pastry is golden brown and crisp.
Serve:
Remove the Apfelstrudel from the oven and let it cool slightly.
Dust with powdered sugar before serving.
Slice and enjoy your homemade Austrian Apfelstrudel!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
