The Perfect Traditional Apple Strudel For Fall

Homemade Apple Strudel makes for a fantastic fall dessert. Autumn is, of course, a perfect season to bake with apples. But this traditional apple strudel really brings up many fond memories of fall days, just before the holidays, of warm apples, sugary cinnamon, and crispy pastry.

We all adored this recipe here — it gave us all of the warm and fuzzies — and the inclusion of some rum-soaked raisins makes it a tad more grown-up. I also include butter and sugar between the phyllo pastry layers to make it really delicate and fancy.

I love to serve this easy apple strudel with my homemade Creme Anglaise; the custard-like sauce drizzled on top makes this dessert even more amazing!

What Is Apple Strudel?

Apple strudel is a beloved Austrian pastry that may replace apple pie as your favorite way to bake apples! 

Unlike an apple pie, apple strudel is made with a flaky puff pastry, phyllo (or filo) dough, which is wrapped around the filling, and baked on a baking sheet. 

Inside my homemade apple strudel recipe, you’ll find raisins that I’ve soaked in dark rum, apples, breadcrumbs, cinnamon, sugar, and a touch of lemon juice and salt to bring out even more flavors. 

The Type Of Apples You Should Use

You’ll want to be sure you use an apple that will hold up their shape when cooking and not turn into disappointing applesauce. I love using Granny Smith apples, but Honeycrisp, Gala, and Golden Delicious will work as well.

Why Put Breadcrumbs In Apple Strudel?

Before you raise your eyebrows to the inclusion of breadcrumbs in apple strudel, let me explain. Their function in the recipe is very important. Apples are naturally filled with liquid, and as you bake, that liquid is released. The breadcrumbs not only soak up all that deliciousness, but they make sure that your pastry remains dry, so you get a perfect flaky strudel every time. 

You can make your own homemade fresh breadcrumbs or buy store-bought dry breadcrumbs for this recipe. But be sure you don’t accidentally pick up any that have added Italian seasoning! 

What You Need To Make Apple Strudel

• Measuring cups and spoons
• Mixing bowls, including a microwave-safe bowl
• Damp cloth to keep the phyllo dough from drying out
• Baking sheet

How To Make Apple Strudel

Here’s how to make a wonderful fall dessert, apple strudel (and don’t forget to get the full recipe with measurements, on the page down below):

1. In your microwave-safe bowl, combine raisins and dark rum (or water, if you are not using rum), and microwave for 20 seconds. Set this bowl aside to let the raisins plump.
2. Combine apples, breadcrumbs, 2 tablespoons of melted butter, 3 tablespoons of sugar, lemon juice, cinnamon, and salt in a large bowl. Set aside.
3. In one small bowl, place your remaining 6 tablespoons of melted butter.
4. In another small bowl, place 2 tablespoons of sugar.
5. On a parchment paper-lined baking sheet, place one sheet of phyllo dough, leaving the other sheets under a damp cloth to prevent drying.
6. Brush the first sheet of phyllo dough with butter and sprinkle about a teaspoon of sugar on top.
7. Place the second sheet of phyllo dough on top of the first and repeat the butter/sugar process. Continue to stack, butter, and sugar with the remaining sheets. Do not butter or sugar the last sheet of dough.
8. Place the baking sheet so the narrow end faces you. Toss the now-plumped raisins and their liquid in with the apple mixture and scoop the filling onto the narrow end of the stacked dough closest to you.
9. Spread the apple mixture into a 3-inch wide strip. Leave a 2-inch border of dough from the bottom and sides.
10. Fold the sides of the dough up over the apples. Then, starting from the bottom, roll the dough with the apples inside away from you until the dough is rolled up, and the apples are enclosed.
11. Place the roll, seam side down, in the center of the baking sheet and brush the remaining melted butter and sprinkle with sugar.
12. Bake in a preheated 350°F (180°C) oven for about an hour, rotating halfway through until the pastry is golden brown.
13. Let cool and serve! 

Gemma’s Pro Chef Tips For Making Apple Strudel

• Use a good quality, store-bought phyllo (filo) dough. You could make your own, but save yourself a headache!
• Soaking the raisins in 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.
• Serve with my Creme Anglaise!
• Cut your apples small so they cook throughout.
• Depending on what is in season, experiment with making different fruit strudels.
• Mixing the breadcrumbs throughout the filling allows it to soak up the juices from the fruit, keeping your pastry nice and crispy. 
• Phyllo dough dries out in minutes, so be sure to keep the dough you’re not working with under a damp cloth.

How To Store Apple Strudel

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

Make More Recipes!

• Best-Ever Pumpkin Bread
• The Perfect Classic Apple Pie
• Mum’s Irish Apple Cake

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Print

Traditional Apple Strudel Recipe

Warm apple desserts are the definition of fall, so make my Perfect Traditional Apple Strudel recipe and cozy up with a sweet treat.

Course Dessert

Cuisine Austrian

Prep Time 30 minutes

Cook Time 1 hour

Servings 8 people

Author Gemma Stafford

Ingredients

• ⅓ cup (1 ½ oz/43g) raisins
• 2 tablespoons dark rum (or water)
• 3 large (24oz/675g) granny smith apples peeled, cored and chopped
• 1 cup (2 ½ oz/71g) fresh breadcrumbs (or use ½ cup (1 1/4oz/35g) dried breadcrumbs)
• 2 tablespoons (1oz/28g) plus 6 tablespoons (3oz/85g) butter melted and divided
• 3 tablespoons plus 2 tablespoons granulated sugar divided
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 6 large sheets (13x18 inch / 33x46 cm) phyllo dough (thawed, if frozen)
• Creme Anglaise for serving

Instructions

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• In a microwave-safe bowl, combine raisins and rum (or water), and microwave for just 20 seconds. Set aside to plump.
• In a large bowl, combine apples, breadcrumbs, 2 tablespoons melted butter, 3 tablespoons sugar, lemon juice, cinnamon, and salt. Set aside.
• Place the remaining 6 tablespoons of melted butter and 2 tablespoons sugar in two separate small bowls.
• Place one sheet of phyllo dough on your prepared baking sheet, leaving the remaining sheets under a damp cloth to keep from drying out.
• Brush the sheet of phyllo dough with butter and sprinkle with about a teaspoon of sugar.
• Place the second sheet of phyllo dough on top of the first and again, brush with butter and sprinkle with sugar. Continue to stack, butter and sugar with the remaining sheets of dough, but do not butter or sugar the final sheet of dough.
• Position the baking sheet with a narrow end closest to you.
• Toss the plumped raisins and their liquid with the apple mixture and scoop the filling onto the narrow end of the stacked dough nearest to you.
• Spread the apples into a 3-inch wide strip, leaving a 2-inch border of dough from the bottom and sides of the apple strip.
• Fold the sides of the dough over the apples, and then, starting from the bottom, start to roll the dough with the apples inside away from you until the dough is rolled up and the apples are enclosed inside.
• Place the roll, seam side down, in the center of the baking sheet and then brush with the remaining melted butter and sprinkle with the remaining sugar.
• Bake for about an hour, rotating halfway through, until the pastry is a golden brown.
• Let cool. Serve with a drizzle of Creme Anglaise. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 300°F (150°C) oven for 15 minutes.

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