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Apfelstrudel is a traditional Austrian pastry featuring a flaky phyllo dough wrapper filled with spiced apples, raisins, and breadcrumbs. This beloved breakfast or dessert treat is crispy on the outside and tender on the inside, dusted with powdered sugar. It's a classic from the Austro-Hungarian culinary tradition.
Prep
25 min
Cook
40 min
Total
65 min
Servings
8 srv
Difficulty
Medium
Calories
285 kcal
For 8 serving(s)
Per serving
Peel, core, and thinly slice 6 medium apples, then toss them with 50 grams of sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and the zest of 1 lemon
In a small bowl, mix 80 grams of breadcrumbs with 40 grams of melted butter and 30 grams of sugar until evenly combined
Lay out one sheet of phyllo dough and brush it generously with melted butter, then layer 3 more sheets, brushing each with butter
Spread the breadcrumb mixture evenly over the phyllo, leaving a 2-inch border on all sides, then distribute the apple mixture on top and sprinkle with 60 grams of raisins
Starting from the longer side, tightly roll the phyllo dough around the filling, tucking in the sides as you roll to create a secure log
Place the strudel seam-side down on a parchment-lined baking sheet, brush the top with remaining melted butter, and score the surface lightly with a knife
Bake in a preheated 375°F (190°C) oven for 35-40 minutes until the pastry is golden brown and crispy
Remove from the oven and let cool for 10 minutes, then dust generously with powdered sugar before serving
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