She Strengthens

Flaky Pastry Whirlpool: A Simplified Apple Strudel Recipe

The Classic German Dessert, Reimagined

Strudel, a traditional German pastry, is renowned for its delicate layers of dough swirled around sweet, tender apples. However, this beloved dessert can be intimidating to prepare. Fear not! We’ve simplified the process by using phyllo sheets and a sweet, yet balanced, apple and raisin filling.

A Delicious Twist on a Classic Fall Comfort

This recipe is part of our fall favorites collection, featuring comforting dishes that evoke the warmth and coziness of the season. Be sure to explore our other autumnal treats, like our scrumptious apple crisp.

Yield and Prep Time

• Servings: 6-8
• Difficulty: Easy
• Total Time: 1 hour 5 minutes
• Active Time: 25 minutes

Ingredients

• 1 pound mixed baking apples (Jonagold, Gala, Pink Lady), sliced
• 1/2 cup raisins
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 6 phyllo sheets (13×17 inches)
• 8 tablespoons unsalted butter, melted

Preparing the Filling and Phyllo

Preheat your oven to 450°F (230°C) and position a rack in the middle. Line a baking sheet with parchment paper. In a large bowl, combine the sliced apples and raisins. In a separate bowl, whisk together the sugar, cornstarch, cinnamon, and salt. Sprinkle this mixture over the apples and raisins, tossing to coat evenly.

Assembling the Strudel

Place a phyllo sheet on a flat surface, with the shorter side facing you. Brush with melted butter, then add another sheet on top. Repeat this process, alternating between butter and phyllo, until you have 6 layers. Brush the top layer with butter.

Adding the Filling and Rolling the Strudel

Evenly distribute the apple-raisin mixture onto the phyllo, leaving a 1.5-inch border at the top and sides. Begin rolling the phyllo away from you, folding in the sides as you go. Once you’ve rolled the entire pastry, brush any exposed phyllo with butter.

Baking the Strudel

Place the strudel seam-side down on the prepared baking sheet, brushing it with butter once more. Cut 4 diagonal slits into the top, just through the phyllo. Bake for 10 minutes, or until golden brown. Reduce the heat to 350°F (180°C) and continue baking for an additional 30-40 minutes, or until the apples are tender and the juices are bubbling. Let the strudel cool for at least 10 minutes before slicing and serving.