Cooking Lucid
Apfelstrudel
Paper-thin pastry wrapped around cinnamon-spiced apples, raisins, and breadcrumbs — served warm with vanilla sauce or a dusting of powdered sugar. An Austrian-German bakery treasure.
Prep 45 min
Cook 35 min
Total 1h 20m
Serves 8
Ingredients
Step 1 — Apple filling
- 2 lbs tart apples (peeled, cored, thinly sliced)
- ½ cup granulated sugar
- 1 tsp cinnamon
- ½ cup raisins (soaked in rum, optional)
- 1 cup fine breadcrumbs
- 4 tbsp unsalted butter
- Zest of 1 lemon
- 2 tbsp lemon juice
Step 2 — Strudel dough or phyllo
- 1 package phyllo dough (thawed) or homemade strudel dough
- ½ cup melted butter
- Powdered sugar (for dusting)
- Vanilla sauce or ice cream (to serve)
Instructions
- 1
Prepare the filling
Toss apples with sugar, cinnamon, lemon zest and juice, and raisins. Toast breadcrumbs in butter until golden. Cool slightly and combine with apples.
- 2
Roll the strudel
Layer 5–6 sheets of phyllo, brushing each with melted butter. Spread filling along one long edge, leaving a border. Roll tightly into a log, tucking in ends. Place seam-side down on a parchment-lined baking sheet.
- 3
Bake and serve
Brush top with butter. Bake at 375°F for 30–35 minutes until deep golden. Rest 10 minutes, dust with powdered sugar, and serve warm with vanilla sauce.
Nutrition per serving: 320 cal · 4g protein · 48g carbs · 14g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
