Classic Apple Strudel

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This Classic Apple Strudel is a celebration of buttery, flaky pastry and warm spiced apples wrapped into a stunning golden roll. It’s a dessert with European roots that’s found a place in every holiday table, from Oktoberfest to Thanksgiving. Whether you serve it dusted with powdered sugar or drizzled in caramel, the result is always deliciously elegant.

Crisp layers of phyllo dough are filled with tender apple slices, cinnamon, sugar, and breadcrumbs—all rolled up and baked to perfection. This dessert is cozy yet refined, simple but impressive, and surprisingly easy to pull together with a few smart shortcuts.

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What Kind of Dough Should I Use?

Traditional strudel uses homemade dough stretched thin enough to see through. But for ease and reliability, store-bought phyllo dough works beautifully. Just be sure to thaw it overnight in the fridge and keep it covered with a damp towel while working so it doesn’t dry out.

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Ingredients for the Classic Apple Strudel

Phyllo Dough
The base of the strudel, phyllo gives that signature flaky crunch. Handle gently and layer with butter.

Apples
Use tart-firm apples like Granny Smith or Honeycrisp for flavor and texture.

Granulated Sugar
Sweetens the filling and balances the apples’ natural tartness.

Cinnamon & Nutmeg
For warm spice and that classic apple pie aroma.

Lemon Juice
Brightens the filling and prevents the apples from browning.

Raisins (optional)
Traditional in many strudels, they add little bursts of sweetness.

Breadcrumbs
To absorb excess moisture and keep the bottom crust crisp.

Butter
Brushed between phyllo layers and added to the filling for rich flavor.

Powdered Sugar
For dusting over the top once baked.

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How To Make the Classic Apple Strudel

Step 1: Prepare the Filling

Peel, core, and thinly slice the apples. Toss them in a bowl with granulated sugar, cinnamon, nutmeg, lemon juice, and raisins if using. Let sit for 10 minutes to release some juices.

Step 2: Toast the Breadcrumbs

In a skillet, melt a tablespoon of butter and toast the breadcrumbs until golden. Set aside to cool.

Step 3: Layer the Phyllo

Preheat the oven to 375°F (190°C). On a clean kitchen towel, lay out one sheet of phyllo and brush it lightly with melted butter. Repeat with 6-8 layers.

Step 4: Add Filling

Sprinkle the toasted breadcrumbs over the lower third of the phyllo. Spread the apple mixture evenly over the breadcrumbs.

Step 5: Roll It Up

Using the towel to help, roll the strudel tightly into a log. Tuck in the ends and place seam-side down on a parchment-lined baking sheet. Brush the top with more melted butter.

Step 6: Bake

Bake for 35–40 minutes, or until golden brown and crisp. Let cool slightly before dusting with powdered sugar.

Step 7: Slice and Serve

Slice into thick pieces and serve warm or at room temperature. Add a drizzle of caramel or scoop of vanilla ice cream if desired.

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Serving and Storing Classic Apple Strudel

Apple strudel is best enjoyed warm or at room temperature with a dusting of powdered sugar. You can also top it with a scoop of vanilla ice cream or a spoonful of whipped cream for a decadent finish.

To store leftovers, wrap the strudel in foil or plastic wrap and refrigerate for up to 3 days. Reheat slices in a 300°F oven for 10–12 minutes to crisp up the phyllo.

Avoid microwaving, as it will make the pastry soggy. For longer storage, freeze the unbaked strudel, then bake it straight from frozen, adding 5–10 minutes to the total time.

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What to Serve With Classic Apple Strudel?

Vanilla Ice Cream

Melts into the warm strudel and adds creamy contrast.

Fresh Whipped Cream

Soft and airy with just a touch of sweetness.

Hot Mulled Cider

Perfect for cozy fall or winter evenings.

Cinnamon-Spiced Coffee

A warm drink that echoes the dessert’s spice notes.

Salted Caramel Drizzle

Takes the whole dish over the top.

Brandy or Dessert Wine

Serve with a small glass for a European-style finish.

Roasted Pecans

Add a sprinkle of crunch on top for texture.

Lemon Zest

Grated fresh over the top for brightness and balance.

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