This has got to be my Rhea’s all-time favorite treat. She loves apple desserts and this one definitely is top on her list. The apples are baked soft and sweet with delicious raisins and pecans, which she loves. The ‘Apfelstrudel’ (or ‘apple strudel’) is a sweet Austrian pastry. More than a pastry, it is a cultural icon. The word strudel means “whirl” in German. The first versions of this sweet treat were simple variations on rolled-up bread. This sweet Austrian dessert has roots dating back to the 15th century. The traditional homemade pastry is strudel dough and it takes longer to make. I’ve seen the effort that goes into making it. But, I don’t have the time or patience to do that. A couple of years ago, I did make it from scratch just to show my nieces how it’s done old school. You know, the kids growing up want to see it done at home. It sure is fun if you want to make a project with the kids. But, on a regular basis – I use store-bought filo or puff pastry.
Step-by-step: Easy apple strudel with Filo pastry
Preheat the oven to 375°F/190°C/Gas Mark 5 Apple – Wash, peel, and core the apples. Chop each into half then quarters – then slice each quarter into three slices. Apple filling – Add all the filling ingredients along with the sliced apples. Stir well to combine. Cover the bowl with plastic wrap and set it aside.Pro tip -prepare the apple filling when you are ready to bake otherwise the apples will release too many juices.
Prepare filo – Open the filo on a clean work surface. Brush melted butter over each filo and sprinkle with finely chopped nuts or breadcrumbs one at a time. I like to do mine like an open book as shown in the video. Pro tip – Ensure the filo pastry is thawed but kept covered under a damp cloth to prevent it from drying out. Flip from one side towards the center starting from the bottom toward the top then the next side. This prevents unnecessary tearing.
Filling – Add the remaining breadcrumbs to the apples. Combine well. Pile the apple mixture onto the filo towards one side leaving two inches away from the edges so you can fold the sides. Fold – Wrap the apple in the filo like a parcel folding the edges over the apples. Then, roll over and tuck the edges under so the weight of the apples is on top. This will prevent the strudel from opening.Pro tip – Filo is usually not too long which is why we need 6 to 8 sheets to make up for the layers with just a single roll.
Bake – Place the strudel on a baking tray lined with parchment paper seam-side down. Brush the top with melted butter. Bake on the center rack for about 30 minutes or until golden brown. Cool – Let cool on the baking sheet for 5 minutes then immediately transfer to a platter. When cooled dust with powdered sugar.Pro tip – if there is too much juice on the baking tray, you want to transfer the strudel over to another platter immediately so it won’t soak into the filo pastry. Enjoy!
Frequently asked questions
Creative ways to serve apple strudel
Strudel Bites: Cut the strudel into bite-sized pieces and skewer them with a small fork. Serve them with dipping sauces like caramel, chocolate, and vanilla custard. Perfect when you have multiple dessert options. Strudel Sundae: Place a slice of warm apple strudel at the bottom of a dessert dish. Top with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of chopped nuts. Deconstructed Strudel: Layer puff pastry squares, spiced apple compote, and sweetened crumbled breadcrumbs separately on a plate. Garnish with whipped cream and a sprinkle of cinnamon. Strudel Parfait: In a clear glass, alternate apple strudel layers crumbles with whipped cream layers. Top with granola and a drizzle of honey. Strudel Tartlets: Create mini apple strudel fillings in small tart shells. Serve with a dollop of whipped cream or a drizzle of caramel. Apple Strudel Waffles or Pancakes: Incorporate finely chopped apple strudel into your waffle or pancake batter. Serve warm with maple syrup or a dusting of powdered sugar. Strudel Milkshake: Blend vanilla ice cream, apple strudel filling, a splash of milk, and a pinch of cinnamon until smooth. Top with whipped cream and a sprinkle of cinnamon. Serve with toasted puff pastry slices and Strudel Crepes: Fill crepes with apple strudel filling, fold or roll them, and serve with a dollop of whipped cream or a drizzle of caramel. Rustic Strudel Bowl: Hollow out a small round bread loaf and fill it with apple strudel filling. Top with whipped cream and serve with a spoon.
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