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!
