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Grandma’s Apple Strudel

Every bite of this traditional apple strudel takes you straight to grandma’s kitchen, where the aroma of cinnamon and baked apples fills the air. The flaky phyllo layers crackle delicately to reveal a sweet-tart spiced apple filling, making it both an impressive dessert for special occasions and a comforting treat for any day.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 1/2 cup raisins optional
  • 1/2 cup chopped walnuts or pecans optional
  • 1 package (16 oz) phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 1/4 cup plain breadcrumbs, toasted lightly in a dry pan
  • powdered sugar for dusting

Equipment

  • Large baking sheet
  • Parchment paper
  • Large bowl
  • Clean kitchen towel
  • Pastry brush

Method
 

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the sliced apples with 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon lemon juice. If you are using them, fold in 1/2 cup raisins and 1/2 cup chopped walnuts or pecans.
  3. For the phyllo dough, lay one sheet on a clean kitchen towel. Brush it lightly with some of the melted butter and sprinkle a bit of the toasted breadcrumbs on top. Repeat with 6-8 more sheets to form a stack.
  4. Spoon the apple mixture along one long edge of the phyllo stack, leaving about a 2-inch border. Using the towel to help, carefully roll the strudel into a log shape, ensuring the layers stay intact.
  5. Place the rolled strudel onto the prepared baking sheet, seam side down. Brush the top with the remaining melted butter to ensure a golden, crispy finish.
  6. Bake for 30-35 minutes until the pastry turns a beautiful golden brown and the apple filling bubbles slightly at the edges.
  7. Allow the strudel to cool for 10-15 minutes, then dust generously with powdered sugar before slicing and serving.

Notes

This Grandma’s Apple Strudel is a nostalgic dessert featuring a perfectly balanced blend of sweet and tart apples wrapped in flaky, buttery phyllo dough. The process may seem challenging at first, but taking your time with each layer results in a beautifully crisp pastry. Consider soaking the raisins in rum for an extra layer of flavor, or swapping walnuts for pecans or almonds. Serve with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for an indulgent treat.