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    Home » Baking

    Apple Strudel with Phyllo Dough

    Published on September 29, 2019 by theseasidebaker Last Modified on October 2, 2019 / Leave a Comment

    1.5K shares
    Jump to Recipe

    This recipe for Apple Strudel with Phyllo Dough combines crisp, juicy apples, thin layers of delicate pastry with the delectable flavors of rum raisin. Served warm or chilled, this perfect pastry celebrates the best that this time of year has to offer.  

    slices of apple strudel with phyllo dough and log

    Enjoy a slice of this crunchy, buttery Apple Strudel with Phyllo Dough and a cold glass of German beer!

    What is a Strudel?

    Strudel is a layered pastry with sweet filling. While its origin is attributed to Vienna, strudel is commonly found across central Europe and throughout the world.

    inside of the apple strudel with phyllo dough

    Traditional apple strudel recipes are quite laborious, with many hours and complicated steps to create the perfectly thin layers of strudel dough. I have heard that some pastry chefs require their strudel dough be so thin that you can read the newspaper through it.

    slices of apple strudel with phyllo dough next to a red apple

    Fortunately, while in Switzerland my husband's family taught me how to make this version using phyllo dough. It's every bit as delicious as the traditional variety, but so much easier to make!

    buttering the phyllo dough for the apple strudel

    What is Phyllo Dough?

    Phyllo dough is a very thin unleavened dough. Phyllo (or filo) is Greek for sheet, and that is exactly how pre-made phyllo dough comes packaged. You can buy fresh or frozen phyllo dough sheets that are stacked and carefully rolled in parchment paper. 

    If you purchase frozen phyllo dough for this apple strudel recipe, you'll need to allow it to defrost in the fridge for at least 24 hours before attempting to work with it.

    ingredients that go into the apple strudel with phyllo dough

     

    How To Make Apple Strudel with Phyllo Dough Ahead of Time

    apple strudel with phyllo dough filling of apples nuts and raisins

    You can make the apple strudel filling in advance, and keep in the fridge until you are ready to assemble.  Just follow these steps:

    • Simmer the rum and raisins in a saucepan over medium heat, then allow to the mixture to cool.
    • Prepare the apples. I recommend using this tool for quickly coring, peeling, and slicing apples (I then quickly chop the slices for this recipe). 
    • In a bowl, combine the diced apples with cinnamon, brown sugar and the rum raisins.
    • Cover the bowl tightly and refrigerate.

    making the apple strudel with phyllo dough with filling

    Rolling the apple strudel with phyllo dough before baking

    How To Serve Apple Strudel With Phyllo Dough

    To serve, you can top apple strudel with vanilla ice cream, whipped cream, or caramel sauce. I love the simplicity of topping apple strudel with powdered sugar. My kids love to help by manning the sifter and making it "snow". Apple Strudel with Phyllo Dough can get messy, so I recommend slicing it with a serrated knife. But make sure you get all those buttery crumbs on the plate too! 

    stacked slices of apple strudel with phyllo dough

    Great Beers That Pair With Apple Strudel

    Apple Strudel is a popular coffeehouse offering, and is typically enjoyed with coffee or tea. It is also a fixture at most Oktoberfest celebrations and pairs quite well with beer. Choose a brew with a higher yeast content, like hefeweizens, dunkels, and Belgian abby ales. The maltier profile of brown ales also pairs nicely with the rum raisin flavors in this apple strudel filling.

    log and slices of apple strudel with phyllo dough

    More Delicious Autumn Recipes

    If you love this Apple Strudel with Phyllo Dough, then you'll want to check out my recipe for Caramel Apple Pie Cake, Apple Cinnamon Cheesecake and these Pumpkin Cheesecake Muffins.

    slices of apple strudel with phyllo dough and log
    Print
    Easy Apple Strudel Recipe
    Prep Time
    20 mins
    Cook Time
    30 mins
     
    Crunchy, flakey phyllo dough is filled with apples, rum-soaked raisins, and brown sugar. It's the perfect Oktoberfest desert!
    Course: Dessert
    Cuisine: American
    Keyword: german strudel recipe, phyllo dough dessert
    Servings: 6
    Author: Jackie
    Ingredients
    • 1 cup raisins
    • ⅓ cup rum
    • 3 apples preferably Granny Smith or Jonagold, peeled, cored and diced into small ½" pieces.
    • 1 cup brown sugar
    • 1 teaspoon cinnamon
    • 8 layers phyllo dough
    • 4 tablespoons butter melted
    Instructions
    1. Pour rum into a small saucepan set over medium heat. Add raisins and bring to a simmer. Remove from heat and let raisins cool for 10 minutes.
    2. In a large bowl, toss together raisins, diced apples. brown sugar, and cinnamon until apples are coated.
    3. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
    4. Lay 1st sheet of phyllo dough onto the lined baking sheet. Brush with melted butter and top with next layer of phyllo. Continue stacking and brushing with butter until you have completed all 8 sheets.
    5. Spoon filling onto the left longside of the phyllo rectangle. Roll the dough up to enclose the filling and turn so that the seam is at the bottom.
    6. Brush log with melted butter.
    7. Bake for approximately 30 minutes or until strudel is golden brown and puffed.
    8. Cool for 5 minutes before slicing, if serving warm. Otherwise, serve room temperature.
    9. Sprinkle with powdered sugar before serving.
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