There’s something so comforting about the aroma of warm apple strudel wafting through the kitchen. This recipe, inspired by a trip to a cozy café in Vienna, brings that delightful experience right into your home. I remember sitting with my best friend, enjoying a slice of flaky, golden-brown apple strudel with a dollop of fresh whipped cream, as we chatted about our adventures and planned the rest of our European escapade. The crispness of the Granny Smith apples combined with the sweetness of the cinnamon-sugar filling was simply divine.
When I returned home, I was determined to recreate that magical moment. After a few tweaks and trials, I found that using filo dough instead of the traditional pastry dough added a lighter, crispier texture that my family absolutely adored. The Granny Smith apples offer the perfect balance of tartness to complement the sweet, spiced filling, while the buttery layers of filo dough create a delightful crunch with every bite.
One of my favorite parts about making this apple strudel is how it brings everyone together. Whether it’s a weekend baking session with the kids or a special treat for a holiday gathering, this strudel never fails to impress. And the best part? It’s easier to make than you might think! With a few simple steps, you can have a beautiful, homemade strudel that looks and tastes like it came straight from a Viennese bakery.
So, roll up your sleeves and get ready to fill your kitchen with the irresistible scent of baking apples and cinnamon. Trust me, once you’ve tasted this apple strudel, it will become a cherished recipe in your household too. Ready to get started? Let’s dive into the step-by-step process below.
How to Make Apple Strudel
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Ingredients
- 1 package Filo Dough, thawed in the fridge overnight
- 4 Granny Smith apples, peeled and sliced thin
- 1/3 cup + 1 tablespoon brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1 1/2 cup unsalted butter, melted
- 1/2 teaspoon fine sea salt
Directions
Preheat your oven to 350°F and prepare 2 baking sheets lined with parchment paper.
Take the filo dough out of the fridge and let it sit on the counter for about 15-20 minutes.
In a large mixing bowl, combine the thinly sliced apples, brown sugar, granulated sugar, cinnamon, and sea salt. Mix well and set aside.
Remove the filo dough from the package and cover it with damp paper towels to prevent it from drying out.
Brush a light coating of melted butter on the parchment paper. Place 1 sheet of filo dough on top of the parchment. Lightly brush this sheet with butter, then add another sheet on top. Repeat this process until you have 8 sheets of filo dough stacked and buttered.
Place half of the apple mixture (leaving behind any juices) down the center of the stacked filo dough, leaving 2-3 inches of space along the edges.
Gently fold the ends over, brush with butter, then fold one side over, brush with butter, and carefully roll the strudel over onto its seam. Lightly brush the top with butter and sprinkle with a bit of granulated sugar and cinnamon if desired. Repeat the process with the remaining apples and filo dough.
Bake for about 28 minutes, until the strudel is golden. Let it cool slightly before serving.
FAQs:
What type of apples are best for apple strudel?
Granny Smith apples are ideal for apple strudel because they hold their shape well and provide a tart contrast to the sweet filling. Their firm texture ensures the strudel doesn’t become too mushy during baking.
How do I prevent the filo dough from drying out while working with it?
To prevent filo dough from drying out, cover it with damp paper towels while you are working with it. This keeps the dough moist and flexible, making it easier to handle and less likely to tear.
Can I prepare apple strudel ahead of time?
Yes, you can prepare apple strudel ahead of time. Assemble the strudel, then cover it and refrigerate it until you are ready to bake. When ready, simply bake as directed. This method is convenient for planning ahead, especially for gatherings.
What should I do if my filo dough tears?
If your filo dough tears, don’t worry. Simply patch the tear with another piece of filo dough, brushing it with butter to help it stick. The layers will blend together during baking, and the strudel will still turn out delicious.
Can I use puff pastry instead of filo dough for apple strudel?
While filo dough is traditional for apple strudel, you can use puff pastry as an alternative. Puff pastry will give a different texture, being more flaky and buttery compared to the light and crispy filo dough. Adjust the baking time as needed to ensure the pastry cooks through.
Apple Strudel
Ingredients
- 4 Granny Smith apples peeled and sliced thin
- 1 package Filo Dough thawed in the fridge overnight
- 1/3 cup + 1 tablespoon brown sugar lightly packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 1/2 cup unsalted butter melted
Instructions
- Preheat your oven to 350°F and prepare 2 baking sheets lined with parchment paper.
- Take the filo dough out of the fridge and let it sit on the counter for about 15-20 minutes.
- In a large mixing bowl, combine the thinly sliced apples, brown sugar, granulated sugar, cinnamon, and sea salt. Mix well and set aside.
- Remove the filo dough from the package and cover it with damp paper towels to prevent it from drying out.
- Brush a light coating of melted butter on the parchment paper. Place 1 sheet of filo dough on top of the parchment. Lightly brush this sheet with butter, then add another sheet on top. Repeat this process until you have 8 sheets of filo dough stacked and buttered.
- Place half of the apple mixture (leaving behind any juices) down the center of the stacked filo dough, leaving 2-3 inches of space along the edges.
- Gently fold the ends over, brush with butter, then fold one side over, brush with butter, and carefully roll the strudel over onto its seam. Lightly brush the top with butter and sprinkle with a bit of granulated sugar and cinnamon if desired. Repeat the process with the remaining apples and filo dough.
- Bake for about 28 minutes, until the strudel is golden. Let it cool slightly before serving.
