How to Make The Perfect Traditional Apple Strudel Recipe | Bigger Bolder Baking (2024)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE:A Perfect TraditionalAppleStrudel not onlytastesscrumptious, but also brings up fond memories, traditions, and comfort. Tenderapples, aromaticcinnamonsugar, and layers offlaky pastry create a harmonious blend of contrasting flavors and textures, making it a fantasticdessertfor fall or any time of the year! Using my straightforward approach, you can impress families and friends with a visually appealing treat with ease and success!

We absolutely adored thisrecipe. It filled our hearts with warmth and nostalgia. The addition ofrum-soaked raisinselevates it, lending a touch of sophistication. Furthermore, I’ve incorporated layers of butter and sugar between the delicate sheets of phyllo pastry, adding a luxurious and elegant touch to theapplestrudel.

IMPORTANT NOTE: This recipe was updated on 9/21/23, to include a step-by-step tutorial video, explanations for key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips.

Table of Contents

• What isAppleStrudel?
• Tools forAppleStrudel
• KeyIngredientsforAppleStrudel and Why
• How to MakeAppleStrudel
• Can I Make Apple Strudel in Advance? and How To Store Apple Strudel
• FAQs
• Gemma’s Pro Chef Tips
• Make MoreRecipeswithApples

What IsAppleStrudel?

• Apple strudel, often simply referred to as “strudel” (meaning ‘swirl’ in German), is a traditional pastry dessert that’s believed to have originated in Austria but has become popular in many countries, especially in Central Europe.
• It consists of a thin, flaky pastry filled with a sweet and flavorful mixture ofappleslicesor cubes, sugar, spices (typicallycinnamon), and often otheringredientssuch asrum-soaked raisins, choppednuts, orbreadcrumbs. My version also contains a touch oflemon juiceandsaltto bring out even more flavors.
• Unlike anApple Pie,applestrudel is made with a flakypuff pastrydough orphyllo dough, which is wrapped around the filling, and baked on abaking sheet.

• Measuring cupsandspoons
• Mixingbowls, including a microwave-safebowl
• A damp cloth orkitchen towel
• Knife
• Baking sheet

KeyIngredientsand Why

• Phyllo dough

  • Use a good quality, store-bought phyllo dough (filo pastry) or make my Homemade Phyllo Dough Recipe (Filo Pastry) or Easiest Puffy Pastryfromscratch.

• Raisins

  • Raisinsprovide natural sweetness and add fruity notes.
  • Rum-soaked raisinsabsorb moisture and then release some of it during baking, preventing theapple fillingfrom becoming too dry or overly dense. This contributes to a more tender and juicy strudel interior.
  • Raisinsremain slightly chewy after baking, providing a delightful textural element to each bite of the strudel.

• Dark rum

  • First, dark rum enhances the overall flavor with its rich, complex, and slightly sweet taste and subtle hints of caramel, molasses, and spices. When incorporated into the filling, it complements the sweetness of the apples and the warmth of the cinnamon, creating a more intricate and enjoyable flavor profile.
  • Secondly, rum rehydrates raisins with moisture, contributing to a juicy and tender filling.
  • As it bakes, the rum imparts a subtle, enticing aroma that can make the strudel even more appealing. It also provides a mild boozy undertone to thedessert, which some adults find enjoyable. It can create a warm and comforting sensation without overpowering the other flavors.

• Apples

  • Peeland coreGranny Smith apples for the best flavor and texture.
  • Bramley apples will be your go-to cooking apples in Ireland or the UK. They are very sour to eat raw but work beautifully in baking, such as in an AppleCrumble.
  • Honeycrisp, Gala, and Golden Delicious will work as well.

• Breadcrumbs

  • Besides adding structure and body to the filling, breadcrumbs absorb excess moisture from the apples as they bake. This prevents the filling from becoming overly watery and helps it maintain a cohesive instead of a soggy texture.
  • With their neutral flavor, breadcrumbs can carry the flavors of other ingredients in the filling. This helps distribute the sweetness, spiciness, and any other flavor elements more evenly throughout the strudel.
  • During baking, thebreadcrumbsmaintain a slightly crispy or crumbly texture, adding interest to each bite.
  • Make your own using myrecipeofHow to Make Breadcrumbs.

• Butter

  • Butter enriches the flavor ofapplestrudel, especially the filling, and contributes to thegolden browncolor.
  • For thestrudel dough, butter binds its layers together preventing them from separating. Moreover, butter also melts and the moisture in the butter creates steam, helping to separate and crisp up the individual layers of phyllo. This results in the characteristic flaky and crispy texture of strudel pastry.

• Sugar

  • Sugar sweetensapplestrudel balancing the tartness ofapples.
  • In the meantime, sugar caramelizes during baking to thicken up the filling and to form a golden-brown flaky crust.
  • Lastly, sugar reduces water activity helping inhibit the growth of microorganisms and extending the shelf life of the dessert.

• Lemon juice

  • Lemon juiceadds a refreshing tangy flavor, preventsapplesfrom oxidizing, and provides natural pectin to form a thicker and more cohesive filling.

• Cinnamon

  • Cinnamonadds warmth to the strudel.

• Salt

  • Saltenhances other flavors in the strudel.

How To MakeAppleStrudel

• Prepare the filling:

1. • Gently warm up raisins in dark rum or water and soak until the raisins plump.
   • Combineapples,breadcrumbs, 2 tablespoons ofmelted butter, 3 tablespoons of sugar,lemon juice,cinnamon, andsalt. Set aside.

• Prepare thephyllo dough:

  • Place your remaining 6 tablespoons ofmelted butterand 2 tablespoons of sugar in two separatebowls.
  • On aparchment paper-linedbaking sheet, place one sheet ofphyllo dough, leaving the other sheets under a damp cloth to prevent drying.
  • Brushthe first sheet ofphyllo doughwith butter andsprinkleabout ateaspoonof sugar on top.
  • Place the second sheet of phyllo dough on top and repeat the butter/sugar process to stack, butter, and sugar the remaining sheets.

• Assemble theapplestrudel:

  • Combine plumpedraisinsand liquid with theapple mixtureand scoop this filling onto the narrow end of the stacked dough closest to you.
  • Spread theapple mixtureinto a 3-inch wide strip. Leave a 2-inch border of dough from the bottom and sides.
  • Foldthe sides of the dough over theapples. Then, starting from the bottom, roll the dough with theapplesinside away from you until the dough is rolled up, and theapplesare enclosed.
  • Place the roll, seam side down, in the center of the baking sheet, brush the remaining melted butter, and sprinkle with sugar.

• Bake and serve theapplestrudel:

1. • Bake in a preheated 350°F (180°C)ovenfor about an hour, rotating halfway through until the pastry isgolden brown.
   • Let cool and serve!

Can I Make Apple Strudel in Advance and How to Store Apple Strudel?

Yes, you can makeapplestrudel ahead of time.

• Leftoverapplestrudel can be kept in an airtight container in the refrigerator for up to 2 days.
• To re-crisp, place it in the oven at 300°F (150°C) for 15 minutes.

FAQs

Can you make a gluten-free version ofapplestrudel?

• Yes, you can purchase gluten-free filo dough or usegluten-free all-purposeflourto make my easypuff pastryto make a gluten-freeapplestrudel.

What can I substitute for bread crumbs if I don’t have any?

• To replacebreadcrumbs, you can use crushedgraham crackers, rolled oats, groundnutssuch aswalnutsor pecans, ground flaxseeds or chia seeds,flour, cooked rice or quinoa, or mashed potatoes.

Can I omitraisinsand what else can I use to replaceraisinsinapplestrudel?

• Yes, you can omitraisinsor use dried cranberries, dried apricots, dried cherries, dried blueberries, dried dates, chopped figs, or coconut flakes.

What can I use instead if I can’t findphyllo dough?

• You can use myEasiest Puffy Pastryinstead with a different but equally delicious result.

Can I freezeapplestrudel?

Yes, you can freeze uncooked or cookedapplestrudel.

• Freeze assembled raw strudel individually in a single layer until firm them wrap tightly with foil or cling wrap. Then store raw apple strudel in an airtight container in the freezer for up to two to three months.
• Thaw the frozen strudel in the fridge overnight and bake per this recipe.
• Allow baked strudel to cool completely at room temperature then wrap tightly with foil or cling wrap and freeze baked apple strudel for up to two to three months.

Gemma’s Pro Chef Tips For MakingAppleStrudel

• Soaking theraisinsin the rum really adds a fantastic flavor. I suggest you don’t skip it! But you can substitute the rum with water if you prefer.
• Cut yourapplessmall so they cook throughout.
• Depending on what is in season, experiment with making different fruit strudels.
• Phyllo doughdries out in minutes, so be sure to keep the dough you’re not working with under a damp cloth.
• Serve with myCreme Anglaise, Whipped Cream, Vanilla Ice Cream, or Caramel Sauce.

• Classic IrishAppleTarts
• AppleFritters
• 3-LayerApple PieBlondies
• McDonald’sApple Pie
• CaramelAppleTarte Tatin

And don’t forget to buy my book Bigger Bolder Baking Everyday: Easy Recipes to Bake Through a Busy Week!

IMPORTANT NOTE: This recipe was updated on 9/21/23, to include a step-by-step tutorial video, explanations for key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips.

Ingredients

Instructions