How to Make Phyllo Dough Apple Strudel
Written by MasterClass
Last updated: Sep 9, 2024 • 3 min read
Apple pie is a classic dessert that will never go out of style—the same is true for its Austrian cousin, apple strudel (apfelstrudel). With its crisp, buttery phyllo dough and caramelized filling, this traditional Austrian apple dessert can be the whimsical highlight of your next dinner party.
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What Is a Strudel?
A strudel is a layered pastry with a sweet or savory filling. The name “strudel” comes from the German word for “whirlpool,” which is a nod to its spiraling shape. The Central European dessert features a very elastic dough stretched into delicate, paper-thin sheets, stuffed with filling (the most common is a spiced fruit like apple), and rolled into a long, snaking jelly roll shape. The pastry is then coiled onto a baking sheet, baked until golden brown, and served in open-ended sections.
Phyllo Dough vs. Puff Pastry: What Is the Difference?
The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its airy, signature puff from layers of butter while phyllo dough is fat-free.
- Puff pastry is made by the repeated layering and folding of dough and cold butter, punctuated by trips to the refrigerator to chill. Gluten builds during the rest periods, and when baked, the water contained in the butter turns to steam, levering apart the stretchy layers from within and burnishing the top with a glossy golden-brown sheen. It’s often associated with French cuisine—with creations like croissants, kouign amann, and vol au vent leading the way.
- Phyllo dough, made only from flour, water, vinegar, and a little oil, is composed of many fine sheets of fat-free pastry, which results in a crispy, crackly effect upon layering. Phyllo gets its name from the Greek word for “leaf,” and when brushed with butter and stacked, these leaves form a flaky crust that is both supple and shatter-prone, as seen in Middle Eastern desserts like baklava and Greek dishes like spanakopita.
Classic Phyllo Apple Strudel Recipe
makes
prep time
15 mintotal time
1 hrcook time
45 minIngredients
- 1
Place phyllo dough in the refrigerator to thaw the night before you plan to make the strudel.
- 2
Preheat the oven to 350° F.
- 3
In a small bowl, hydrate the raisins with ½ cup warm water. Let stand for at least five minutes before draining and transferring to a large bowl.
- 4
Peel and core the apples. Cut into wedges, then slice crosswise into smaller wedges about ½ inch thick. Transfer to the bowl along with the raisins, followed by the lemon juice, cinnamon, and sugar. Stir to combine.
- 5
In a small saucepan over medium heat, heat 1 tablespoon butter. When melted and frothy, add the breadcrumbs. Saute until golden brown, and remove from the heat. Let cool completely.
- 6
Unfold and separate the phyllo dough into 10 individual sheets (cover them with a damp kitchen towel to keep from drying out while you work).
- 7
Cover a clean work surface with parchment paper cut to fit the baking sheet you’ll be using. Sprinkle with all-purpose flour, and lay the first phyllo sheet down, lining up the long side with the long edge of the paper. Using a pastry brush, coat the first sheet of pastry with a light sheen of butter, and sprinkle with sugar. Repeat with the remaining sheets of phyllo, leaving the final sheet bare.
- 8
Evenly sprinkle the bread crumbs and apple mixture, running the bottom length of the pastry. Tuck both edges over the filling and roll carefully away from you, ending with the seam-side down.
- 9
Transfer strudel and parchment paper to the prepared baking sheet. Brush with melted butter, and bake until the pastry is deeply golden and beginning to flake, about 40 minutes.
- 10
Sift powdered sugar over the top, and serve with vanilla ice cream, whipped cream, or crème fraîche.
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