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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
  • 1 cup raisins
  • 1/3 cup rum
  • 3 apples preferably Granny Smith or Jonagold, peeled, cored and diced into small 1/2" pieces.
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 8 layers phyllo dough
  • 4 tablespoons butter melted
  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.