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Easy Apple Strudel

My family always loves it when I make this wonderful dessert. Old-fashioned strudel was too fattening and time-consuming, but this revised classic is just as good. It's best served warm from the oven. —Joanie Fuson, Indianapolis, Indiana
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    6 servings

Ingredients

  • 1/3 cup raisins
  • 2 tablespoons water
  • 1/4 teaspoon almond extract
  • 3 cups coarsely chopped peeled apples
  • 1/3 cup plus 2 teaspoons sugar, divided
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 2 tablespoons canola oil
  • 8 sheets phyllo dough (14x9-inch size)
  • Confectioners' sugar, optional

Directions

  • Preheat oven to 350°. Place raisins, water and extract in a large microwave-save bowl; microwave, uncovered, on high for 1-1/2 minutes. Let stand 5 minutes. Drain. Add apples, 1/3 cup sugar, flour and cinnamon; toss to combine.
  • In a small bowl, mix melted butter and oil; remove 2 teaspoons mixture for brushing top. Place one sheet of phyllo dough on a work surface; brush lightly with some of the butter mixture. (Keep remaining remaining phyllo covered with a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of one long side.
  • Fold the short edges over filling. Roll up jelly-roll style, starting from the side with a 2-in. border. Transfer to a baking sheet coated with cooking spray. Brush with reserved butter mixture; sprinkle with remaining sugar. With a sharp knife, cut diagonal slits in top of strudel.
  • Bake until golden brown, 35-40 minutes. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.
Nutrition Facts
1 slice: 229 calories, 9g fat (3g saturated fat), 10mg cholesterol, 92mg sodium, 37g carbohydrate (24g sugars, 2g fiber), 2g protein.
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Reviews

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Average Rating:
  • aug2295
    Sep 21, 2020

    This was great. The phyllo dough is perfect, light and airy and easy to use. I bought a box of the frozen and there is so much left so I have to come up with some other ways to use it. Luckily you can refreeze it. The filling was awesome, just the right sweetness.

  • Jenny
    Mar 18, 2019

    This was my first time working with Phyllo dough. I really enjoyed it. I substituted splenda for the sugar and it was delicious. I would add to the instructions to cool for thirty minutes. the filling was extremely hot.

  • LindaS_WI
    Jan 30, 2017

    Easy and so delicious, this apple strudel is a dessert I make a lot. If I'm being honest, it's also one of my favorite breakfast items. Also good as a late night snack. If you can't tell, it's really delicious anytime of the day. I make a simple vanilla sauce to go with it and it's like a touch of Bavaria.

  • wrenjen523
    Mar 23, 2014

    Big hit at brunch. This was my first experiment with phyllo so I didn't mess with the sugar and use "fake" sugar. I will next time, now that I have more experience with the dough.

  • haddur
    Mar 12, 2011

    This is a staple in my house. Everyone loves it and can't believe it's light.

  • Ann Godsell
    Dec 23, 2008

    This recipe is almost as yummy as my grandma's authentic apple strudel without the hard work and heaps of calories!