Apple Strudel Recipe Better Homes And Gardens

apple strudel recipe with vanilla ice cream and powdered sugar

Danielle Daly

Making strudel (a traditional Viennese pastry) from scratch is a labor of love that takes practiced skill to roll and stretch. This recipe calls for store-bought phyllo dough, which is widely available in the freezer section of most grocery stores. The shortcut ingredient will not only save you time, it'll make scratching apple strudel off of your fall baking bucket list much easier!

What is apple strudel made from?

The pastry in a classic strudel is a thin and elastic unleavened dough consisting of flour, oil or butter, water and salt. The filling is often made from cooked apples, sugar, cinnamon and bread crumbs.

What is the difference between apple strudel and apple streusel?

Their names sound similar and they both contain apples, but that's where the similarities end. Apple strudel is a thin pastry filled with apples. The term "streusel" typically refers to a crumbly topping made from butter, sugar and flour. Apple streusel can be served straight-up: cooked apples with a streusel topping. Or it can come in the form of a sheet cake, bar, pie, or muffin. (Ree's caramel apple pie is basically an apple streusel pie with an oat streusel topping.)

Tips for making this recipe:

If you prefer to avoid alcohol, raisins can be soaked and plumped in water or apple juice instead of rum. Though you can store the baked strudel in an airtight container overnight, its best eaten day-of for peak crispiness.

Yields: 4 - 6 servings

Prep Time: 0 hours 25 mins

Total Time: 1 hour 0 mins

1/4 c.

golden raisins

1/4 c.

spiced rum

1/2 c.

+ 2 tablespoons butter, melted and divided

1/2 c.

panko breadcrumbs

large granny smith apples (about 1 lb), peeled, cored and thinly sliced

1 tbsp.

lemon juice

1/3 c.

granulated sugar

1/2 tsp.

ground cinnamon

sheets filo pastry (from 1, 16oz. package)

Powdered sugar, to garnish

Vanilla ice cream or whipped cream, to serve

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In a small bowl, combine the raisins and rum. Set aside for 30 minutes. Drain off the rum and set the raisins aside.
Add 2 tablespoons of butter to a medium skillet and melt over medium heat. Add the panko breadcrumbs and stir well to coat them with the butter. Cook 3-5 minutes, stirring frequently, until golden brown. Transfer them to a plate and set aside.
Preheat the oven to 350 degrees. In a medium bowl, combine the apple slices and lemon juice. Stir in the granulated sugar and cinnamon, mixing all well to coat. Fold in the raisins.
Melt the remaining ½ cup of butter. On a lint free tea towel, place 1 sheet of filo pastry. (keep the other sheets of filo pastry covered with plastic wrap while working). Brush a thin layer of melted butter all over the pastry. Place another filo sheet on top and brush all over with more butter. Continue until you have used all of your filo sheets (finishing with a brush of butter- you should have a little bit of butter left over).
With the long side of the filo facing you, sprinkle the dough all over with the breadcrumbs, leaving a 1" border on all sides. Stack the apples in a row across the long side, covering one-third of the pastry, closest to you. Drizzle the apples with 2 tablespoons of the remaining juices in the bowl. Using the tea towel to help roll the delicate filo dough, fold the short sides of the filo dough over the apples. Then, starting with the side of the dough with the apples, roll the dough into a log shape. Transfer the roll on to a baking sheet lined with parchment paper, seam side down. Brush all over with the remaining melted butter.
Bake for 30-35 minutes, or until golden brown and crispy. Let cool completely on the baking sheet. Dust with powdered sugar before serving with vanilla ice cream or whipped cream.

Save the rum from soaking the raisins and use it to spike a drink like Mulled Apple Cider!

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