Description
Grandma’s Apple Strudel is a classic old-world dessert known for its delicate, flaky pastry wrapped around tender apples infused with warm spices. This beloved recipe celebrates tradition while offering flexibility—choose the authentic hand-stretched dough for a true Austrian-style experience or use a phyllo pastry shortcut for an easier, foolproof version. Either way, the result is a crisp, golden strudel filled with comforting flavors that never go out of style.
Who Is This Recipe For?
This apple strudel recipe is perfect for:
- Home bakers who love traditional European desserts
- Anyone looking to recreate a nostalgic, grandma-style recipe
- Entertainers wanting an impressive yet comforting dessert
- Bakers of all levels, thanks to the traditional and shortcut options
- Apple dessert lovers seeking something beyond pie or crumble
Why It’s Great
- Authentic flavor with modern flexibility
- Crispy, flaky texture with a juicy apple filling
- Works with homemade dough or phyllo pastry
- Perfect balance of sweetness, spice, and richness
- Ideal for holidays, family gatherings, or special occasions
Ingredients
Traditional Strudel Dough (Optional)
- 2 cups all-purpose flour, plus extra for dusting
- ¼ teaspoon salt
- 1 large egg, room temperature
- 2 tablespoons neutral oil
- ⅔ cup warm water
- 2 tablespoons melted unsalted butter
OR Shortcut Dough Option
- 10–12 sheets phyllo pastry, thawed
- ½ cup melted unsalted butter
Apple Filling
- 2 pounds tart apples (Granny Smith, Honeycrisp, or Braeburn), peeled and thinly sliced
- ½ cup granulated sugar (adjust to taste)
- ½ cup raisins or currants (optional)
- ½ cup finely chopped walnuts or almonds (optional)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves (optional)
- Zest of ½ lemon
- 1 tablespoon fresh lemon juice
- 2 tablespoons plain breadcrumbs or crushed vanilla cookies
Assembly & Topping
- Melted butter, for brushing
- Powdered sugar, for dusting
- Vanilla sauce, whipped cream, or vanilla ice cream for serving
Kitchen Equipment Needed
- Large mixing bowls
- Rolling pin (for traditional dough)
- Clean tablecloth or large kitchen towel
- Baking sheet
- Parchment paper
- Pastry brush
- Serrated knife
Instructions
1. Prepare the Dough (Traditional Method)
Combine flour and salt in a bowl. Add egg and oil, then gradually mix in warm water until a soft dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic. Shape into a ball, brush lightly with butter, cover, and let rest in a warm place for 60–90 minutes.
2. Make the Apple Filling
In a large bowl, toss apples with sugar, raisins, nuts, cinnamon, cloves, lemon zest, and lemon juice. Let rest for 15–30 minutes, then drain excess liquid. Mix in breadcrumbs to absorb moisture and prevent sogginess.
3. Stretch the Dough (Traditional)
Cover a large table with a floured cloth. Roll dough gently, then stretch carefully using the backs of your hands until paper-thin. Trim thick edges. Preheat oven to 375°F (190°C).
Shortcut Phyllo Method
Layer 5–6 sheets of phyllo on a towel, brushing each with melted butter. Keep unused sheets covered with a damp towel.
4. Fill and Roll
Brush dough or phyllo with butter. Sprinkle breadcrumbs over the lower third. Add half the apple filling, leaving borders. Roll tightly using the cloth to guide you, tucking in the sides. Transfer seam-side down to a parchment-lined baking sheet. Repeat for the second strudel.
5. Bake
Brush generously with butter. Bake for 25–35 minutes until deeply golden and crisp. Cool for at least 20 minutes before dusting with powdered sugar.
Storage
- Refrigerator: Store baked strudel for up to 3 days
- Freezer: Freeze baked or unbaked strudel for up to 2 months
- Reheating: Warm in a 350°F (175°C) oven for 10 minutes to restore crispness
FAQ
Can I skip the homemade dough?
Yes. Phyllo pastry is a traditional and widely accepted shortcut that still delivers excellent results.
Why are breadcrumbs important?
They absorb excess apple juices, preventing a soggy pastry.
What apples are best for strudel?
Firm, tart apples like Granny Smith or Braeburn hold their shape and balance sweetness.
Can I make apple strudel ahead of time?
Yes. Assemble and refrigerate overnight, then bake fresh the next day.
Conclusion
Grandma’s Apple Strudel is proof that timeless recipes never lose their charm. Whether you embrace the art of hand-stretching dough or use the practical phyllo shortcut, this dessert delivers crisp layers, spiced apples, and comforting nostalgia in every bite. Perfect for holidays or cozy family gatherings, this classic strudel is more than a dessert—it’s a tradition worth keeping alive.
Sometimes, the simplest recipes carry the most love. 🍎✨
