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Apple Strudels
Unlike puff pastry apple strudel, this easy apple strudel recipe uses store-bought phyllo (sometimes labeled filo) as pastry dough for a frilly, delicate crust.
👥 10 Servings⏱️ Prep & Cook: 1h🔥 Cook: 15 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●oven
- ●pan
- ●baking sheet
- ●spatula
📝 Preparation Steps
1
Place rack in center of oven; preheat oven to 375°. Melt 1½ Tbsp. unsalted butter in a small skillet over medium heat. Add ½ cup fine dry breadcrumbs and cook, stirring, until they are golden brown, about ⏱️ 4 minutes; transfer breadcrumbs to a large bowl (reserve skillet).
½ Tbsp. unsalted butter, divided7
2
To the breadcrumbs add 1½ lb. tart apples, such as Granny Smith, peeled, quartered, and sliced thin crosswise, ⅓ cup (67 g) granulated sugar, ½ cup raisins, and ½ tsp. cinnamon and toss well to combine.
½ lb. tart apples, such as Granny Smith, peeled, quartered, and sliced thin crosswise1
3
Melt remaining 6 Tbsp. unsalted butter in the same small skillet. Arrange an 18" strip of wax paper on a work surface with a long side facing you. Place 1 sheet of phyllo in the center of the wax paper and brush lightly with some of the melted butter.
4
Repeat, layering 5 more sheets of phyllo over the first sheet in the same manner, brushing each layer lightly with some of the melted butter. Mound half the apple mixture evenly along the long side facing you, leaving a 2" border at each end.
5
Using the wax paper as a guide and rolling away from you, roll up the strudel tightly and, with the seam side down, fold the ends under to enclose the filling. Transfer the strudel carefully to a lightly buttered rimmed baking sheet and brush it with some of the remaining melted butter. Make a second strudel with remaining phyllo, melted butter, and apple filling in the same manner and transfer it to the prepared baking sheet. Bake strudels until golden brown, 35–⏱️ 45 minutes. Let strudels cool to warm in the pan on the rack.
6
Beat 1 cup well-chilled heavy cream, ¼ cup sour cream, ¼ cup (32 g) powdered sugar, and 1 tsp. vanilla extract in a chilled bowl with an electric mixer until the mixture holds soft peaks; transfer whipped cream to a serving bowl.
well-chilled heavy cream1 cup. vanilla extract1 tsp
7
Transfer strudels with slotted spatulas carefully to serving platters and dust them with the powdered sugar. Serve the strudels warm, sliced diagonally, with the whipped cream. Do Ahead: The strudels may be baked 1 day ahead and kept covered loosely at room temperature. Reheat in a 400° oven for ⏱️ 15 minutes. Editor’s note: This homemade apple strudel recipe was first printed in the February 1992 issue of ‘Gourmet’ as ‘Apple Raisin Strudels.’ Head this way for American-style apple pie and more of our best fall desserts →
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