Description
A single-serving, small-batch apple strudel made with phyllo dough, spiced apples, and a splash of dark beer for an authentic Oktoberfest flavor profile without the waste.
Ingredients
Scale
- 1 package phyllo dough (thawed, about 12–16 sheets)
- 1.5 to 2 medium firm apples (peeled and diced into ½-inch cubes, approx. 300g)
- 2 tablespoons dark beer (German Dunkel or stout)
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar (mix of brown and granulated)
- ¼ cup chopped nuts (walnuts or pecans, toasted)
- 2 tablespoons raisins or dried cranberries (optional)
- Pinch of sea salt
- Vanilla ice cream or whipped cream (for serving)
Instructions
- Thaw phyllo dough according to package directions. Keep sheets covered with a damp kitchen towel to prevent drying out.
- Preheat oven to 375°F (190°C) and lightly grease an 8×8 inch baking pan.
- Heat a small skillet over medium heat. Add 1 tablespoon melted butter, diced apples, raisins (if using), and a pinch of salt. Sauté for 3-4 minutes until apples soften.
- Pour in the dark beer and simmer for 1 minute. Stir in cinnamon, brown sugar, and granulated sugar. Remove from heat and stir in chopped nuts. Let the mixture cool for 5 minutes.
- Layer 4-5 sheets of phyllo in the pan, brushing each sheet with melted butter to create a base.
- Spread the cooled apple mixture evenly over the phyllo base, leaving a ½-inch border.
- Layer 3-4 more sheets of phyllo on top, brushing each with butter. Fold the overhanging edges of the phyllo inward over the filling to seal.
- Bake for 20-25 minutes until deep golden brown and crispy. Tent with foil if browning too quickly.
- Cool in the pan for at least 10 minutes to allow filling to set before cutting and serving with ice cream.
Notes
Keep phyllo dough covered with a damp towel until use to prevent cracking. Ensure the apple filling is cooled before adding to the pastry to prevent sogginess. For a gluten-free version, use gluten-free phyllo dough. For a vegan version, use vegan butter and agave nectar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 generous strudel
- Calories: 450
- Sugar: 25
- Sodium: 350
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 55
- Fiber: 4
- Protein: 6
Keywords: Oktoberfest, apple strudel, small batch recipe, single serving dessert, phyllo dough, German baking, fall dessert, easy strudel