There’s something deeply soulful about apple strudel—the whisper-thin pastry, the fragrant filling of tart apples, warm cinnamon, and buttery toasted breadcrumbs, all rolled by hand and baked until golden. In many families, especially those with Central and Eastern European roots, strudel isn’t just a dessert. It’s a ritual of love, passed down through generations in flour-dusted kitchens.
This recipe honors that heritage while making the process wonderfully approachable. No stretching dough across the kitchen table here. By using store-bought phyllo dough, you get all the shatteringly crisp layers and authentic flavor—with half the effort. It’s the taste of Grandma’s kitchen, simplified for today.
Why You’ll Love This Recipe
🍎 Classic apple strudel flavor with an easy, modern method
🥣 Just 8 simple ingredients, mostly pantry staples
💛 Nostalgic, elegant, and perfect for holidays or Sunday dessert
💸 Budget-friendly—under $8 and serves 8 generously
🌾 Naturally nut-free (with optional add-ins)
Ingredients
For the Filling
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4 cups (about 4 medium) tart apples, peeled, cored, and thinly sliced
(Granny Smith, Honeycrisp, or a mix) -
¼ cup (50 g) granulated sugar (adjust to taste)
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1½ teaspoons ground cinnamon
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2 tablespoons lemon juice
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¼ cup (30 g) plain breadcrumbs, toasted in 1 tablespoon butter
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2 tablespoons raisins or chopped walnuts (optional)
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1 teaspoon vanilla extract
For the Strudel
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1 (16-oz) package phyllo dough, thawed overnight in the refrigerator
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½ cup (115 g) unsalted butter, melted
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Powdered sugar, for dusting
Pro Tips
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Thaw phyllo properly: Keep it covered with plastic wrap and a damp towel to prevent drying.
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Work quickly: Phyllo dries out fast—keep unused sheets covered.
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Use a clean kitchen towel: It makes rolling the strudel much easier (the traditional way).
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