Apple Strudel
Total Time
1 Hour 15 Minutes
Prep Time
30 Minutes
Cook Time
45 Minutes
Rating
4.68 out of 5 stars
(22)
Ingredients
6-8 servings
- 3 large (about 1½ lbs) baking apples, peeled, cored and sliced ⅛-in thick (Granny Smith, Golden Delicious, Fuji, Jonagold, and Honey Crisp recommended)
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- 2 tablespoons apple brandy or regular brandy
- ½ cup raisins
- Pinch salt
- ½ cup walnuts, very finely chopped
- 10 (9x14-in) sheets phyllo dough, thawed
- 1 stick (½ cup) unsalted butter
- ¼ cup panko bread crumbs
- Confectioners' sugar, for dusting
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Preparation
Step 1
In a large skillet, combine the apples, granulated sugar, cinnamon, brandy, raisins, and salt. Cook over medium heat, stirring frequently, until the liquid from the apples dissolves and the apples are soft, 10 to 12 minutes. Stir in the walnuts and set aside to cool.
Step 2
Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
Step 3
Wet and wring out a clean dishtowel. Have the melted butter nearby with a brush. Unroll the phyllo and cover it with the plastic wrap from the package or a sheet of wax paper, followed by the damp towel; keep it covered as you work so it doesn’t dry out.
Step 4
Place 1 phyllo sheet on a clean work surface with the long side facing you. Brush the sheet with melted butter. Layer with four additional phyllo sheets, brushing each layer with the melted butter.
Step 5
Spread half of the panko followed by half of the apple mixture in a 3 by 10-inch rectangle about 2 inches from the bottom of the phyllo sheets and about 2 inches from each side. Fold the sides of the phyllo over the filling, then fold the bottom edge of the phyllo over the filling. Roll up jelly-roll style and carefully transfer to the prepared baking sheet, seam side down. Repeat the process with the remaining phyllo sheets and apple filling. Brush the top of the strudels with the remaining butter. With a sharp knife, cut diagonal slits in 2-in intervals through the top layers of the dough just to the filling.
Step 6
Bake until the strudels are golden brown, about 30 minutes. Let cool for at least 20 minutes. Transfer the strudels to a cutting board and slice each one into thirds or quarters. Dust with confectioners' sugar, then serve warm or room temperature.
Step 7
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Chef's notes
Readily available baking apples include Granny Smith, Golden Delicious, Fuji, Jonagold, and Honey Crisp. Use a mix of different varieties for best results.
Phyllo is more forgiving than you think. If it tears, just patch it back together with your fingers.
You can prepare the strudel rolls and refrigerate them for up to 2 hours before baking. You can also wrap the individual rolls in heavy-duty aluminum foil and freeze for a few months; just keep in mind that frozen strudel rolls will take a bit longer to cook. (Leftovers reheat well in a 300°F oven or toaster oven.)
