Step-by-Step Instructions
1. Prepare the Filling
In a large bowl, toss the apples with sugar, cinnamon, lemon juice, vanilla, and any optional add-ins.
Gently fold in the toasted breadcrumbs—they absorb excess moisture and keep the pastry crisp.
2. Layer the Phyllo
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Unroll the phyllo and keep it covered with plastic wrap and a damp towel.
On a clean kitchen towel, layer 8–10 sheets of phyllo, brushing each lightly with melted butter.
3. Fill and Roll
Spoon the apple mixture into a 6 × 12-inch rectangle along one long edge, leaving a 2-inch border at the ends.
Using the towel, gently roll the pastry away from you into a log, jelly-roll style.
Pinch the ends to seal and place seam-side down on the baking sheet.
4. Bake
Brush the entire strudel with melted butter.
Bake for 30–35 minutes, until deeply golden and crisp.
Let cool for 15 minutes before slicing—the filling will be very hot.
5. Serve
Dust generously with powdered sugar and serve warm with:
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Vanilla ice cream
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Lightly whipped cream
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Warm custard or crème anglaise
Serving Ideas
☕ Pair with strong coffee or spiced tea
🍷 A perfect holiday dessert after roast pork or chicken
🥛 Grandma’s favorite: a slice with a cold glass of milk
🎄 For a festive touch, garnish with thin apple slices or cinnamon sticks
Make-Ahead & Storage
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Refrigerate: Keeps up to 2 days; reheat at 300°F for 10 minutes to restore crispness
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Freeze: Wrap unbaked strudel tightly and bake from frozen, adding 10–15 minutes
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Filling: Can be prepared 1 day ahead and stored covered in the fridge
Frequently Asked Questions
Can I use puff pastry?
Yes, but it’s richer and less traditional. Bake at 400°F for 25–30 minutes.
No phyllo available?
Look for store-bought strudel dough at European markets, or use a shortcrust pastry for a different take.
Worried about watery apples?
Cook the filling on the stovetop for 5 minutes to reduce excess moisture.
Vegan option?
Use plant-based butter and skip dairy toppings.
❤️ The Heart of the Recipe
Apple strudel is more than dessert—it’s a thread connecting generations. Maybe your grandma rolled hers on a flour-sack towel, humming softly. Maybe the apples came from the backyard tree. This recipe carries that spirit forward: simple, spiced, and made with care.
So peel the apples, melt the butter, and roll with love. The best traditions aren’t lost—they’re baked again, one strudel at a time.
“Good strudel doesn’t need a bakery—it just needs apples, cinnamon, and someone to share it with.” 🍎🥧