Flaky layers, tender apples, and warm spice—just like grandma used to make
There’s a special kind of comfort that comes from Grandma’s Apple Strudel. It’s not just a dessert; it’s a memory baked into golden, crackly layers of pastry. The aroma alone—apples, cinnamon, butter, and sugar—can fill a kitchen with warmth and anticipation. This is the kind of recipe that feels old-fashioned in the best way, passed down through generations, made slowly and with care.
Classic apple strudel is all about contrast: paper-thin pastry that bakes up crisp and delicate, wrapped around a juicy, spiced apple filling that’s soft but never mushy. While traditional strudel dough can be stretched by hand, this version keeps things approachable while still honoring the spirit of grandma’s kitchen. The result is authentic, deeply satisfying, and perfect for family gatherings, holidays, or a quiet afternoon with coffee or tea.
Ingredients (Serves 6–8)
Apple Filling
- 5 large apples (about 1.2 kg / 2½ lb), peeled, cored, and thinly sliced
- ½ cup (100 g) granulated sugar
- 2 tablespoons brown sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup (75 g) raisins
- ⅓ cup (40 g) breadcrumbs (plain or lightly toasted)
Pastry & Assembly
- 8 sheets phyllo dough, thawed
- ½ cup (115 g) unsalted butter, melted
- ¼ cup (30 g) chopped walnuts or pecans (optional)
- 2 tablespoons granulated sugar (for sprinkling)
For Serving (Optional)
- Powdered sugar, for dusting
- Vanilla sauce, custard, or whipped cream
Step-by-Step Instructions
1. Prepare the Apples
Place the sliced apples in a large bowl. Add granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and raisins. Toss gently until the apples are evenly coated. Set aside for 10–15 minutes to allow the apples to release some of their juices.
This resting step helps concentrate flavor and prevents the strudel from becoming watery during baking.
2. Prepare the Breadcrumbs
If your breadcrumbs aren’t toasted, place them in a dry skillet over medium heat and stir for 2–3 minutes until lightly golden. Let cool.
Breadcrumbs are an old grandmother’s trick—they absorb excess moisture from the apples and keep the pastry crisp.
3. Prepare the Work Surface
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Lay a clean kitchen towel on the counter and place a sheet of parchment on top. This makes rolling easier and helps transfer the strudel to the baking sheet.
4. Layer the Phyllo Dough
Place one sheet of phyllo dough on the parchment and brush lightly with melted butter. Repeat with the remaining sheets, stacking them and buttering each layer. Work gently—phyllo is delicate, but forgiving once layered.
Sprinkle the breadcrumbs evenly over the surface, leaving a 5 cm (2-inch) border on all sides.
5. Add the Filling
Spread the apple mixture evenly over the breadcrumbs. Sprinkle chopped nuts over the apples if using. Keep the filling in a compact strip along the long edge of the dough, which makes rolling easier.
6. Roll the Strudel
Fold the short ends of the dough inward to seal in the filling. Using the parchment or towel to help you, carefully roll the strudel into a tight log, seam-side down.
Transfer gently to the prepared baking sheet. Brush the top generously with melted butter and sprinkle lightly with sugar.
7. Bake to Golden Perfection
Bake for 40–45 minutes, or until the strudel is deeply golden, crisp, and fragrant. Rotate the pan halfway through baking for even browning.
If the top browns too quickly, loosely cover with foil during the last 10 minutes.
8. Cool and Serve
Let the strudel cool for 15 minutes before slicing. Dust with powdered sugar just before serving.
Texture & Flavor Highlights
- Pastry: Crisp, flaky, and buttery
- Filling: Tender apples with warm cinnamon spice
- Balance: Sweet but not heavy, rich but not overwhelming
- Finish: Light crunch outside, soft and juicy inside
Serving Suggestions 🍽️
Grandma’s Apple Strudel is wonderful on its own, but even better with:
- Warm vanilla custard or pouring cream
- A scoop of vanilla ice cream
- Fresh whipped cream
- Strong coffee or black tea
Storage & Reheating
- Store leftovers covered at room temperature for 1 day or refrigerated for 3 days
- Reheat in the oven at 160°C (325°F) for 10–12 minutes to restore crispness
- Avoid microwaving, which softens the pastry
Grandma’s Tips for Perfect Apple Strudel
- Use firm apples (Granny Smith, Braeburn, or Honeycrisp)
- Slice apples thinly for even cooking
- Always butter the phyllo generously—it creates flaky layers
- Breadcrumbs are essential for a crisp bottom
