Description
This easy apple strudel recipe features flaky filo pastry filled with a spiced apple, nut, and dried fruit mixture. A deliciously crisp and golden dessert with a tender, aromatic apple filling enhanced by cinnamon, nutmeg, and citrus juices. Perfect for a cozy treat or festive gathering.
Ingredients
Scale
Pastry
- 6 – 7 Filo pastry sheets (9 x 14 inch sheets)
- 4 tbsp Unsalted butter, melted
- 4 tbsp Breadcrumbs
- 1/4 cup Chopped nuts (pecans or walnuts)
Filling
- 1 lb Apples (about 4 medium apples)
- 1 tbsp Lemon juice
- 2 tbsp Fresh orange juice (or rum)
- ¼ tsp Kosher salt
- ¾ cup Light brown sugar
- ½ tsp Ground cinnamon
- ¼ tsp Freshly grated nutmeg
- ½ cup Chopped dried fruit (raisins, apricots, or cranberries)
- ½ cup Chopped nuts (pecans or walnuts)
Finishing
- 2 tbsp Powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C/Gas Mark 5) to ensure it’s ready for baking the strudel to a perfect golden crisp.
- Prepare Apples: Wash, peel, and core the apples. Cut each apple in half, then quarters, and finally slice each quarter into three thin slices for an even, tender filling.
- Make Filling: In a mixing bowl, combine the sliced apples with lemon juice, orange juice or rum, kosher salt, brown sugar, cinnamon, nutmeg, chopped dried fruit, and chopped nuts. Mix thoroughly to blend all flavors. Cover with plastic wrap and set aside to marinate.
- Prepare Filo Pastry: Lay out the filo sheets on a clean work surface. Brush each sheet with melted butter and sprinkle with some chopped nuts or breadcrumbs, layering them one by one, ideally opening the sheets like an open book for ease.
- Add Filling: Add the remaining breadcrumbs to the apple mixture and stir well. Spoon the filling onto one side of the layered filo pastry, leaving about two inches free around the edges to allow folding and rolling.
- Fold and Roll: Fold the edges of the filo over the apple filling to enclose it securely. Then carefully roll the strudel, tucking the edges underneath to seal and prevent it from opening during baking.
- Bake: Transfer the strudel seam-side down onto a baking tray lined with parchment paper. Brush the top with melted butter and bake in the center rack of the oven for about 30 minutes or until the crust is golden brown and crisp.
- Cool and Dust: Remove the strudel from the oven and let it cool on the baking tray for 5 minutes before transferring it to a serving platter. Once cooled, dust generously with powdered sugar.
- Serve and Enjoy: Slice and serve your delicious homemade apple strudel warm or at room temperature. Enjoy this delightful treat with tea or coffee!
Notes
- Use tart apples like Granny Smith for a balanced sweetness and acidity in the filling.
- Handle filo pastry gently as it dries out quickly; cover unused sheets with a damp cloth.
- Chilling the filling for 30 minutes enhances flavors but is optional.
- For added richness, serve with vanilla ice cream or whipped cream.
- Strudel can be stored covered at room temperature for 1 day or refrigerated up to 2 days.
- Reheat in a low oven to restore crispness if served later.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 slice (1/8 of strudel)
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
Keywords: apple strudel, filo pastry dessert, easy strudel recipe, baked apple dessert, cinnamon apple pastry
