Hey everyone, today I’m sharing a recipe for one of my favorite desserts: apple strudel with phyllo dough and golden raisins. This strudel is so delicious and easy to make, you’ll be making it all the time! It’s made with thin layers of phyllo dough filled with a sweet and tart apple, raisins, walnuts, and spices, then baked until golden brown and flaky.
What is strudel?
Strudel consists of a thin, flaky dough that is typically stretched and rolled very thin, often to the point where it’s almost translucent. The most common type of dough used for making strudel is phyllo dough, although it can also be made with puff pastry and yeast dough.
The filling for strudel can vary, but one of the most popular versions is apple strudel, which features a mixture of sliced apples, sugar, cinnamon, and often other ingredients like raisins or nuts. The filling is placed on the thin dough and rolled up, creating a long, cylindrical pastry.
Strudel is often baked until it’s golden and crispy, and it can be served warm or at room temperature. It’s typically dusted with powdered sugar or served with a drizzle of icing or a scoop of vanilla ice cream.
Beyond apple strudel, there are many savory and sweet variations, including cherry, apricot, spinach and cheese, and more. Strudel is loved for its delicate, crispy layers and delicious fillings, making it a beloved treat in many parts of Europe and beyond.
Why you’ll love this recipe
The phyllo dough gives the strudel a flaky and buttery texture, and the apples are perfectly accompanied by warming aromatic spices like cinnamon and nutmeg. The golden raisins add a touch of sweetness and chewiness to the filling, making this strudel extra irresistible. The walnuts add a nutty flavor and pleasant crunch to the filling.
This apple strudel is easy to make and guaranteed to impress your taste buds and anyone lucky enough to share it with you. So, roll up your sleeves, preheat that oven, and let’s get ready to create a slice of apple-filled perfection!
Apples: There are many varieties of apples you can use for this strudel, such as Jonagold, Honeycrisp, Granny Smith, Pink Lady, Gala, Braeburn, and Golden Delicious. Basically, it should be the type of apple that holds its shape when cooked and doesn’t get mushy.
Golden Raisins: The golden raisins add a delicate sweetness and a chewy texture.
Walnuts: The walnuts add a bit of crunch and texture to the filling. They also add a nutty flavor that complements the other ingredients well.
Cinnamon: Cinnamon is the star spice, contributing warmth, depth, and a hint of earthiness. It pairs perfectly with the apples, enhancing their flavor and aroma.
Nutmeg: Nutmeg adds a fragrant, nutty complexity to the strudel, enhancing the overall warmth and depth of the pastry.
How to make apple strudel with phyllo dough and golden raisins: step by step
Step 1: Peel, slice, core, and chop the apples.
Step 2: Combine all the ingredients for the filling.
Step 3: Brush the phyllo dough sheet with melted butter.
Step 4: Sprinkle sugar on top. Place another sheet on top and repeat steps 3 and 4 until you use all the sheets.
Step 5: Add the apple filling, leaving about 1 1/2-2 inches at the bottom and sides for folding.
Step 6: Once the phyllo is rolled, brush it with more melted butter.
Step 7: Sprinkle with sugar.
Step 8: Bake until golden brown.
Step 9: Sprinkle with powdered sugar.
Step 10: Let it cool. Slice and enjoy!
- Thinly slice the apples, this will ensure they cook evenly.
- Tightly roll the strudel folding the sides, so the filling doesn’t come out while baking.
- Make sure to brush each layer with melted butter and sprinkle sugar which adds flavor and helps the strudel become extra crispy.
- Let the strudel cool for a few minutes before slicing and serving. This will help to prevent the filling from running out.
Additions and substitutions
Almonds, pecans, or hazelnuts can be used instead of walnuts.
Dried cranberries can be substituted for raisins, they add a tart element to the filling.
Add a pinch of lemon or orange zest to the apple mixture to enhance the fruity flavors and provide a subtle citrus aroma.
Besides cinnamon, try ground nutmeg, cloves, allspice, or cardamom to create different flavor profiles.
A touch of brandy or rum can infuse the filling with a lovely depth of flavor.
If phyllo dough is not available or you prefer something different, consider puff pastry, pie crust, or even a yeast-based dough.
Experiment with different fruits or combinations, like pears, peaches, or berries. These can be used alone or alongside apples.
Use ghee or coconut oil instead of butter.
Storage and reheating
Store the strudel at room temperature for up to two days. To freeze, wrap it in a freezer-safe bag, foil, or plastic wrap for up to 3 months.
To reheat the streusel, remove the wrap and place it in a preheated oven straight from the freezer until warm. Don’t let it thaw, as it may become soggy.
How do I prevent phyllo dough from drying out?
Phyllo dough dries out quickly, so keep it covered with a damp kitchen towel or plastic wrap while working with it.
What type of apples should I use for apple strudel?
Jonagold, Honeycrisp, Granny Smith, Pink Lady, Gala, Braeburn, and Golden Delicious can be used for apple strudel. Make sure they have a firm texture when cooked and don’t get mushy. You can also mix different apple varieties for a more complex flavor.
Why is my strudel soggy?
If your apple strudel ended up soggy at the bottom, it means that the filling had too much liquid in it. Make sure to add the cornstarch to the filling and mix it well.
How do I serve apple strudel?
Apple strudel can be served warm or at room temperature, dusted with powdered sugar. Additionally, you can serve it with vanilla ice cream, whipped cream, or vanilla cream.
Should I peel the apples for the filling?
That depends on the type of apples used. If the skin is tough, it’s better to peel; if the skin is soft, you can skip this step. It’s really a personal preference; I prefer to remove the skin.
Can I prep an apple strudel ahead of time and bake it later?
I don’t recommend prepping the apple strude ahead of time. Leaving the filling wrapped inside the phyllo dough can cause a soggy bottom, which we don’t want to happen.
You can bake the strudel, let it cook completely, and then freeze it, tightly wrapped in a plastic bag/wrap, for up to 3 months. When ready to bake, take it out of the wrap and bake at 350F (180C) until ready.
Can I freeze an apple strudel?
Yes, you can freeze an apple strudel. Wrap it in a freezer-safe plastic bag or wrap and freeze it for up to 3 months.
More recipes to try
EASY PUMPKIN TURNOVERS MADE WITH PHYLLO DOUGH – When fall comes around the corner, these pumpkin turnovers made with phyllo dough are my go-to quick and easy recipe.
SWEET POTATO AND FETA PHYLLO ROLL – This sweet potato and feta phyllo roll is perfect for breakfast or a snack. It’s a balance between sweet and salty layers of fluffy dough. It’s easy to make, you can have it ready in less than an hour.
BANITSA RECIPE: BULGARIAN CHEESE PIE – Layers of phyllo dough with a cheesy mixture in between. I love how easy and quick it is to make, which makes it perfect for breakfast or a snack.
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Apple strudel with phyllo dough and golden raisins
- 76 g Butter 1/3 cup
- 350 g Peeled, cored, and chopped apples 3 cups, about 3 apples
- 80 g Golden raisins 1/2 cup
- 1 tsp Ground cinnamon
- 1/8 tsp Ground nutmed
- 50 g Chopped walnuts 1/4 cup
- 2 tbsp Cornstarch
- 100 g Brown sugar, divided 1/2 cup
- 8 Phyllo sheets
- 1 tbsp Powder sugar
- Preheat the oven to 350F (180C).
- Melt the butter. Set aside.
- In a bowl mix chopped apples, golden raisins, cinnamon, nutmeg, walnuts, cornstarch, and half the brown sugar.
- Take one phyllo sheet and brush it with the melted butter using a pastry brush. Then sprinkle some of the brown sugar on top. Take the next sheet and place it on top, brush it again with butter, and sprinkle sugar. Repeat the same process with all the sheets.
- Put the apple filling at the bottom half of the top phyllo sheet about 2 inches from the edge of the sheets and the sides (see photos for referance). Take the bottom ends of the sheets and lift them up to wrap the filling, tucking the sides to the inside, so the filling doesn't come out. Wrap it tightly, placing the seam at the bottom.
- Place on a baking tray/dish lined with parchment paper and bake on the middle rack for 25-30 minutes, or until golden brown.
- Remove from the oven. Let it cool for 5 minutes, then sprinkle some powdered sugar on top. Don't slice while still hot, let it cool until comfortably warm. Slice and enjoy.