Apple Strudel (Apfelstrudel)
🛠 Necessary utensils
- Large clean tea towel
- Baking sheet
- Pastry brush
- Peeler
🛒 Ingredients
| 6 sheets | phyllo dough (or strudel dough) |
| 800 g | tart apples (Bramley, Granny Smith) peeled and thinly sliced |
| 80 g | brown sugar |
| 60 g | raisins, soaked |
| 40 g | flaked almonds |
| 40 g | breadcrumbs |
| 80 g | melted butter |
| 1 tbsp | ground cinnamon |
Preparation
Step 1: Make the filling
Preheat oven to 190°C (375°F).
Toss the sliced apples with brown sugar, cinnamon, drained raisins, and flaked almonds.
Toast the breadcrumbs briefly in a pan with a bit of butter until golden, then set aside.
Step 2: Layer the pastry
Spread a large clean tea towel on your work surface.
Lay a sheet of phyllo, brush with melted butter, lay the next sheet, brush again, and continue until 6 layers are stacked.
You should have a large, well-buttered rectangle.
Step 3: Fill and roll
Scatter the toasted breadcrumbs over the pastry, leaving a 5 cm border.
Pile the apple mixture on the third closest to you.
Fold in the side edges, then roll up the strudel using the tea towel to help — keep it loose, not tight.
Step 4: Bake and serve
Transfer to a lined baking sheet, seam down.
Brush the top with melted butter and bake 35-40 minutes until deeply golden and crisp.
Serve warm dusted with powdered sugar, with a scoop of vanilla ice cream or warm vanilla custard.
💡 Tips and variations
- Toasting the breadcrumbs in butter absorbs the apple juices and prevents a soggy pastry bottom.
- Roll the strudel by lifting the tea towel and letting it tip over — the traditional trick to avoid tearing the thin dough.
