Snack · 75 min · german

Apfelstrudel

Phyllo dough does the heavy lifting here, with tart apples rounding it out. A German snack that takes 75 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 200 g Phyllo dough
• 6 Tart apples
• 0.5 cup Breadcrumbs
• 0.5 cup Butter
• 0.5 cup Granulated sugar
• 0.5 cup Raisins
• 2 tsp Cinnamon
• 2 tbsp Powdered sugar

Steps

1. Toss the thinly sliced apples with sugar, cinnamon, raisins, and a squeeze of lemon; let them sit 20 minutes so the juices start to flow. Drain off the excess liquid — wet filling is the enemy of crisp pastry.
2. Toast the breadcrumbs in 2 tablespoons of the butter until golden. These form a moisture barrier between the apples and the dough.
3. Lay out the dough on a floured tea towel, brushing each layer with melted butter. Stretch the dough gently until you can almost see through it — strudel dough should be thin enough to read a newspaper through, as the old saying goes.
4. Scatter the breadcrumbs over the dough, spread the apples in a log along one edge, and roll it up using the towel to lift and turn. Tuck the ends under like a burrito.
5. Bake at 375°F for 35 to 40 minutes until deep golden, brushing once more with butter halfway through. Dust with powdered sugar and serve warm, ideally with vanilla sauce.

Build my plan — free

← All recipes