Description
A homemade German-style apple strudel featuring flaky phyllo dough layers, spiced Granny Smith apples, and rum-soaked raisins. This recipe uses a hybrid method with toasted breadcrumbs to ensure a crisp, non-soggy result.
Ingredients
Scale
- 1 package (16oz) store-bought phyllo dough, thawed
- ½ cup (115g) unsalted butter, melted
- 2 tablespoons vegetable oil
- 4 large Granny Smith apples, peeled, cored, and sliced into thin wedges
- ½ cup (75g) golden raisins, soaked and drained
- ½ cup (50g) dry bread crumbs
- ½ cup (100g) granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Powdered sugar, for dusting
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss apple wedges with lemon juice, sugar, brown sugar, cinnamon, nutmeg, and lemon zest. Let sit for a few minutes.
- Drain soaked raisins thoroughly and pat dry with a paper towel.
- In a small bowl, mix dry bread crumbs with 1 tablespoon of the melted butter mixture until it resembles wet sand.
- Brush the baking sheet lightly with the remaining butter-oil mixture. Stack 4-6 sheets of phyllo dough on the sheet, brushing each layer lightly with the butter mixture. Keep unused phyllo covered with a damp towel.
- Spread the toasted breadcrumb mixture evenly over the layered phyllo, leaving a 1-inch border.
- Spoon the spiced apple and raisin mixture in a log shape down the center of the dough.
- Roll the dough tightly over the filling, tucking in the sides like a burrito. Seal the final edge with water or egg wash.
- Brush the top of the strudel generously with the remaining butter mixture.
- Bake for 35-40 minutes until deep golden brown. If browning too fast, tent with foil after 20 minutes.
- Cool on the pan for at least 15 minutes before slicing to allow juices to set.
- Dust with powdered sugar and serve warm with vanilla ice cream or whipped cream.
Notes
Keep phyllo dough covered with a damp towel while working to prevent cracking. Do not skip the breadcrumb layer as it absorbs apple juices and prevents sogginess. Let the strudel cool for 15 minutes before slicing to ensure clean cuts. For a vegan version, use vegan phyllo and butter/oil substitutes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 wedge
- Calories: 320
- Sugar: 22
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: apple strudel, german dessert, oktoberfest recipe, phyllo dough, flaky pastry, fall baking, homemade strudel, raisin strudel