This classic Apple Strudel Recipe is the ideal easy dessert to impress guests. Thrown together in minutes, it turns out perfect every time!
The kids might like our Apple Fritters Recipe more since it is like a donut. Make a batch for the kids while you enjoy the homemade strudel with a cup of coffee!
This recipe was originally posted September 20, 2017, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.
Homemade Apple Strudel Recipe
And just like that summer is officially over and fall is making an entrance. Now before we all go pumpkin spice crazy, let’s take things slow and start off with apples. When it comes to local produce like appleHomemade Apple Strudel Recipes, I can always count on Main & Vine shop for providing the finest of the northwest. After all, apples are Washington’s state fruit, so we have the best of the best.
In this apple strudel recipe, I used honey crisp apples, but you can use any kind you like. An authentic Austrian apple strudel is made with a simple dough, but requires a lot of technique. It is stretched out to a rather large sheet that has to be paper thin. Most people don’t have the time for that so I simplified that step by using prepackaged fillo dough. Some people even use puff pastry dough, but I like the crunchiness that the baked fillo dough adds.
Apple Strudel Recipe
This classic Apple Strudel Recipe is the ideal easy dessert to impress guests. Thrown together in minutes, it turns out perfect every time!Print Pin Rate
Servings: 2 strudels
- Slice the apples into 1/4 inch slices and squeeze in the juice of 1/2 a lemon.
- Melt 2 tbsp butter in a large skillet over medium high heat. Add in the sliced apples, brown sugar, cinnamon, and a pinch of salt. Cook for about 5 minutes.
- Meanwhile, soak the golden raisins in 1 tbsp rum.
- Once the apples are tender, add in the raisins (including the rum they soaked in). Cook for an additional 2 minutes.
- The apples should begin to give off their juices at this point. Push the apples to the side of the skillet to create a small welt of apple juices in the middle. Add the corn starch into that welt and quickly stir until the corn starch has dissolved. Then stir the apples into the dissolved corn starch. Lastly, add the chopped pecans.
- Cook the apples for another 3 minutes or until the juice has thickened into a glaze. Set aside to cool.
- Melt the remaining 1/2 cup of butter.
- Lay the first sheet of fillo dough onto parchment paper. Sprinkle a light layer of belted butter over the first sheet (about 2 tbsp). Repeat this for a total of 20 sheets.
- Place 1/2 of the cooked sugar cinnamon apples onto the bottom third (lengthwise) of the last fillo sheet. Roll the bottom of the fillo sheets over the apples.
- Brush the sides with butter and fold in the edges. Brush the folded sides with melted butter once again to prevent the fillo dough from drying.
- Roll up the entire pastry and place it seem side down.
- Transfer the rolled pastry onto a baking sheet lined with parchment paper. Brush the entire pastry with butter once again.
- Repeat step 7-11 for the second strudel.
- Bake the 2 strudels at 380 degrees Fahrenheit for 35 minutes. The strudel is best consumed warm with vanilla ice cream or just a dust of powdered sugar. Be sure the use a serrated knife for a cleaner cut.
Calories: 380kcal | Carbohydrates: 64g | Protein: 2.9g | Fat: 14.5g | Saturated Fat: 7.5g | Cholesterol: 31mg | Sodium: 472mg | Fiber: 6g | Sugar: 44.4g