I share my Easy Apple Strudel Recipe that stacks layer upon layer of apple filling in delicate phyllo and even includes a simple folding secret and clever storage tips.

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I love a dessert that looks like I spent hours but really didn’t. This Easy Apple Strudel Recipe With Phyllo starts with paper thin phyllo dough wrapped around tart Granny Smith apples so every bite is flaky then bright, and you keep wondering how that happened.

I still burn a corner now and then, but the flavor always wins, and sometimes the imperfect bits are the best. You get layers and texture not just sweetness, and it somehow feels like a small reward after a long day.

Trust me, you’ll want to wedge a fork in before anyone else does. Easy Apple Strudel

Ingredients

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Tart apples give fiber and vitamin C and add bright sour sweetness that balances sugar
Ultra thin phyllo layers give crisp flakiness, mostly carbs dont have much protein or fiber
Sugars bring sweetness and caramel notes, mainly simple carbs, watch your portions
Butter adds richness and golden browning, mostly fat so high calories but great flavor
Breadcrumbs soak up juices so filling, add texture and small carbs, helps keep filling firm
Walnuts add crunch, healthy fats and protein, a bit bitter and toasty flavor
Cinnamon gives warm spice, tiny antioxidants, boosts aroma and cozy sweetness feel
Vanilla lifts flavor, makes everything taste deeper, barely any calories or nutrients

Ingredient Quantities

1 package phyllo dough thawed (about 16 sheets)

5 to 6 medium tart apples (Granny Smith), about 2 pounds

1/2 cup granulated sugar

1/4 cup packed light brown sugar

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons fresh lemon juice

1 tablespoon cornstarch

1/3 cup dry breadcrumbs or crushed stale bread

1/3 cup raisins (optional)

1/2 cup chopped walnuts or pecans (optional)

6 to 8 tablespoons unsalted butter melted

1 teaspoon vanilla extract

Pinch of salt

1 large egg beaten for egg wash (optional)

Powdered sugar for dusting (optional)

How to Make this

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1. Preheat the oven to 375 F (190 C). Line a baking sheet with parchment paper and have a damp towel ready to cover the phyllo so it doesn’t dry out.

2. Peel, core and thinly slice the apples (5 to 6 medium). Toss them in a bowl with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 2 tablespoons lemon juice, 1 tablespoon cornstarch, 1 teaspoon vanilla and a pinch of salt. Let sit 10 minutes to macerate so they release a little juice.

3. Stir in 1/3 cup dry breadcrumbs to the apple mix to soak up excess moisture. If using, fold in 1/3 cup raisins and 1/2 cup chopped walnuts or pecans now.

4. Melt 6 to 8 tablespoons unsalted butter. Unroll the phyllo (about 16 sheets) keeping sheets covered with the damp towel. On a clean work surface lay 8 sheets stacked, brushing each sheet lightly with melted butter as you go. If a sheet tears don’t panic, just overlap another sheet and butter it.

5. Sprinkle a thin layer of additional breadcrumbs across the top sheet of the stacked phyllo to protect it from soggy filling. Mound the apple filling in a line along the long edge of the phyllo leaving about 1 1/2 to 2 inches free at both short ends.

6. Fold the short ends over the filling, then use the parchment to help you roll the strudel tightly away from you along the long side so you get a long log. Seal the seam by brushing with a little more melted butter and place seam side down on the prepared sheet.

7. Brush the entire top with remaining melted butter. If you want a shiny finish, brush with a beaten large egg now but that’s optional. Make a few small slits in the top so steam can escape.

8. Bake 35 to 45 minutes until deep golden brown and crisp, rotating the pan halfway. If it’s browning too fast tent lightly with foil for the last 10 minutes.

9. Cool at least 15 to 20 minutes so the filling sets, then dust with powdered sugar if you like and slice with a serrated knife. Serve warm with whipped cream or vanilla ice cream.

10. Store leftovers in the fridge up to 2 to 3 days and reheat in a 350 F oven to refresh the crisp. You can freeze a baked strudel wrapped well for up to 1 month, or freeze unbaked (wrapped) and bake from frozen, adding 10 to 15 minutes to the bake time.

Equipment Needed

1. Baking sheet and parchment paper
2. Large mixing bowls (one for apples, one for dry stuff)
3. Sharp chef’s knife and cutting board for peeling coring and slicing apples
4. Measuring cups and spoons
5. Pastry brush for butter and egg wash
6. Small heatproof bowl or saucepan to melt butter
7. Clean damp kitchen towel to cover the phyllo so it wont dry out
8. Serrated knife for slicing the cooled strudel

FAQ

Q: How should I thaw and handle phyllo so it doesn't dry out? A: Thaw phyllo in the fridge overnight or on the counter for a couple hours, keep it wrapped until you unroll it, and always cover the unused sheets with a damp kitchen towel while you work, otherwise they get brittle and tear easy.

Q: My strudel turned out soggy, what did I do wrong and how can I fix it? A: Soggy usually means too much apple juice; use the cornstarch in the recipe, toss the apples with it and the sugars to thicken juices, add the breadcrumbs which soak up liquid, dont overfill, and you can even briefly saute the apples to release some moisture before assembling.

Q: Can I use other apples, and do I need to peel them? A: Use tart-firm apples like Granny Smith or Braeburn for good texture, you can leave the peel on if you like extra color and fiber, but thin peels may make slicing harder; peeling is personal preference.

Q: Do I need the optional nuts or raisins, and any substitutions for breadcrumbs? A: Nuts and raisins add flavor and texture but they're optional, you can leave either out. For breadcrumbs try crushed graham crackers or quick oats toasted lightly, they do the same moisture-absorbing job.

Q: Should I use egg wash and what oven temp and time is best? A: Egg wash gives a shiny, brown finish so brush it on if you want that. Bake the strudel at 375 F (190 C) for about 30 to 40 minutes until golden and crisp, rotating once if your oven bakes unevenly.

Q: How do I store and reheat leftovers so the pastry stays crisp? A: Store cooled strudel loosely covered at room temp up to 2 days or in the fridge up to 4 days. Reheat in a 350 F (175 C) oven for 10 to 15 minutes to recrisp, avoid the microwave unless you dont mind a softer crust. For long term keep baked slices wrapped and frozen up to 2 months.

Easy Apple Strudel Recipe With Phyllo# Substitutions and Variations

Phyllo dough: Use thawed puff pastry sheets instead. One sheet of puff pastry roughly replaces 3 to 4 layers of phyllo, it’s thicker and richer so brush less butter and watch the bake time, it may need a few extra minutes to get golden.
Granulated sugar: Swap with honey or pure maple syrup at about 3/4 cup syrup for every 1 cup sugar used; for this recipe’s 1/2 cup sugar use roughly 3 tablespoons honey or maple syrup and cut 1 tablespoon of other liquid if any. The filling will be a bit more moist and caramel colored.
Cornstarch: Replace with arrowroot powder or tapioca starch 1:1. Both give the same thickening without changing flavor, arrowroot works especially well if you want a clearer glossy filling.
Dry breadcrumbs: Use quick oats, crushed graham crackers, or almond flour 1:1 to soak up apple juices. Graham adds sweetness, oats give a rustic texture and almond flour keeps it low-carb and nutty.

Pro Tips

1) Keep the phyllo sheets cold and covered until you need them, and work fairly quickly. If one rips, don’t panic — overlap the next sheet and brush with butter to seal. A soft pastry brush and a shallow dish of melted butter make the job faster and more even.

2) Control moisture: let the apples release juice, then drain or transfer the filling with a slotted spoon so you’re not piling liquid into the phyllo. Extra dry breadcrumbs or a little cornstarch in the filling help prevent a soggy bottom.

3) Roll and seal with purpose: use the parchment to guide a tight but gentle roll so you don’t crack the top layers. Brush the seam and top generously with butter (or egg wash for shine) so it browns evenly, and cut a few small vents so steam can escape.

4) Bake and finish smart: if it’s getting too dark, tent loosely with foil for the last part of baking. Let the strudel rest at least 15 minutes before slicing so the filling sets. Reheat in a 350 F oven to revive crispness, and you can freeze unbaked rolls wrapped well and add about 10 to 15 minutes extra when baking from frozen.