Easy Austrian Apple Strudel Recipe

There’s something incredibly satisfying about turning a handful of simple ingredients into a show-stopping dessert, and this apple strudel recipe is my go-to for when I want to impress without stressing.

I love how this Easy Austrian Apple Strudel brings a delightful balance of flavors with every bite. Combining tart apples, toasted breadcrumbs, and the warmth of ground cinnamon, all wrapped in crisp phyllo, creates a dessert that feels both indulgent and light.

The hint of lemon zest adds a refreshing touch that complements the sweetness perfectly.

Easy Austrian Apple Strudel Recipe Ingredients

• Phyllo Dough: Thin and crispy, adds texture and layers, low in fat.
• Apples: Rich in fiber, slightly tart, provides natural sweetness.
• Granulated Sugar: Adds sweetness, balances tartness of apples.
• Cinnamon: Warm spice, enhances flavor, contains antioxidants.
• Lemon Zest and Juice: Adds zing, brightens fruit, rich in vitamin C.
• Raisins: Natural sweetness, chewy texture, source of antioxidants.
• Sliced Almonds: Crunchy, adds protein and healthy fats.

Easy Austrian Apple Strudel Recipe Ingredient Quantities

• 6 sheets of phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 2 pounds tart apples, peeled, cored, and thinly sliced
• 1/2 cup granulated sugar
• 1/4 cup breadcrumbs, toasted
• 1/4 cup raisins
• 1/4 cup sliced almonds
• 1 teaspoon ground cinnamon
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 2 tablespoons confectioners’ sugar, for dusting

How to Make this Easy Austrian Apple Strudel Recipe

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine sliced apples, granulated sugar, raisins, almonds, cinnamon, lemon zest, and lemon juice. Mix well and set aside.

3. Place a sheet of phyllo dough on a clean, dry surface and brush it lightly with melted butter. Layer another sheet on top and repeat until all six sheets are stacked, each brushed with butter.

4. Sprinkle the toasted breadcrumbs evenly over the top sheet of phyllo dough.

5. Spoon the apple mixture in a line along one shorter edge of the phyllo stack, leaving a 2-inch border around the sides.

6. Carefully roll the dough over the filling from the apple side, tucking in the edges as you go to seal the strudel.

7. Place the strudel seam-side down on the prepared baking sheet and brush the top with the remaining melted butter.

8. Bake the strudel in the preheated oven for about 30-35 minutes or until golden brown and crispy.

9. Remove the strudel from the oven and let it cool slightly before dusting with confectioners’ sugar.

10. Slice the strudel and serve warm, enjoying the delicate layers and flavorful apple filling.

Easy Austrian Apple Strudel Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large bowl
5. Pastry brush
6. Zester or grater
7. Knife
8. Cutting board
9. Measuring cups
10. Measuring spoons
11. Spoon or spatula
12. Optional: Sifter or small strainer (for dusting confectioners’ sugar)

FAQ

• What type of apples should I use for Austrian Apple Strudel?
  Use tart apples like Granny Smith for the best flavor and texture.
• Can I make the strudel ahead of time?
  Yes, you can assemble it a few hours ahead and bake just before serving, or bake and then reheat in the oven until warm.
• Is there an alternative to phyllo dough if I can’t find it?
  You can use puff pastry, but for authentic results, phyllo is recommended.
• How can I prevent the phyllo dough from drying out?
  Keep it covered with a slightly damp cloth while you work to prevent it from drying.
• Can I omit the raisins or nuts if I don’t like them?
  Yes, you can leave them out or substitute with other dried fruits or nuts.
• What’s the best way to reheat leftover strudel?
  Reheat in a preheated oven at 350°F (175°C) until warmed through, about 10 minutes.

Easy Austrian Apple Strudel Recipe Substitutions and Variations

• Phyllo dough – Substitute with puff pastry for a flakier texture.
• Granulated sugar – Use brown sugar for a bit of caramel flavor.
• Breadcrumbs – Substitute with crushed graham crackers for added sweetness.
• Raisins – Replace with dried cranberries for a tart twist.
• Almonds – Use chopped walnuts for a different nutty flavor.

Pro Tips

1. Prevent Soggy Dough Before adding the apple mixture to the phyllo, lightly sprinkle the sliced apples with a bit of flour or cornstarch. This will help absorb excess moisture and keep the phyllo crisp.

2. Even Butter Distribution Use a pastry brush for the melted butter, and work quickly but gently to coat each phyllo sheet evenly. This helps achieve a consistently flaky texture throughout the strudel.

3. Raisin Plumpness Soak the raisins in warm water (or a splash of apple juice or rum for extra flavor) for about 10 minutes before mixing them with the apples. This will plump the raisins, making them juicier and more delicious in the filling.

4. Cooling Before Cutting Allow the strudel to cool for at least 10 minutes after baking before slicing. This rest period lets the juices settle and prevents the filling from spilling out.

5. Phyllo Dough Handling Keep the phyllo sheets covered with a slightly damp kitchen towel as you work to prevent them from drying out and becoming brittle. This ensures the dough remains pliable and easy to work with throughout the assembly process.