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Apple Strudel


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  • 1/2 cup plus 1 tbsp sugar
  • 1 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 3 granny smith apples
  • 1 tbsp fresh lemon juice
  • 1/2 chopped dried apricots
  • 1/2 cup dried fine breadcrumbs
  • 6 sheets phyllo dough, thawed if frozen (roughly 13x16 inches)
  • 1 stick unsalted butter, melted
  • lightly sweetened whipped cream, for serving



Step 1

Preheat oven to 375*.

Combine sugar, cinnamon and salt in a large bowl; set aside 3 tbsp mixture.

Peel and core apples; cut into quarters, then cut crosswise into 1/4 inch pieces. Toss with lemon juice; stir into sugar mixture with apricots and breadcrumbs.

Brush 1 sheet phyllo with butter, and sprinkle with 1 tsp reserved sugar mixture. Top with remaining 5 sheets phyllo, layering with butter and sugar mixture. Scatter filling on phyllo, leaving a 1/2 inch border.

Starting with a long end, roll up to enclose filling; place strudel, seam side down, on a parchment-lined baking sheet. Brush top with remaining butter; sprinkle with remaining sugar.

Bake until golden brown and cooked through, 45-50 minutes. Let cool on wire rack 10 minutes. Cut into slices; serve warm with whipped cream.

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