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Savory Apple Strudel

A delightful dessert featuring thinly sliced tart and sweet apples wrapped in crispy phyllo layers, perfect for brunch or as a dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: European
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Apple Filling
  • 6 cups apples (like Granny Smith), thinly sliced Use a mix of tart and sweet apples for best flavor.
  • 1 cup sugar Reduce to 1/3 cup for a less-sweet version.
  • 2 teaspoons cinnamon Add more for extra spice.
  • 1/4 teaspoon nutmeg Can be swapped for cardamom for an exotic lift.
  • 1/4 cup raisins Optional, can be replaced with dried cranberries.
  • 1 tablespoon lemon juice Helps preserve the apples and adds brightness.
For the Strudel
  • 1 package phyllo dough Keep covered with a damp cloth to prevent drying out.
  • 1/2 cup melted butter For brushing layers.
  • Powdered sugar to taste Powdered sugar, to taste Dust before serving for an elegant finish.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Keep the phyllo covered with a damp cloth to prevent drying out.
Make the Filling
  1. In a large bowl, combine the thinly sliced apples, sugar, cinnamon, nutmeg, raisins (if using), and lemon juice.
  2. Toss gently to coat and let sit for 10–15 minutes so the apples soften slightly and release a little juice.
Layer the Phyllo
  1. Place one sheet of phyllo on a clean work surface and brush lightly with melted butter.
  2. Add a second sheet on top and brush again. Repeat until you have 4–6 buttered layers.
Assemble the Strudel
  1. Spoon the apple mixture along one long edge of the stacked phyllo, leaving a 1-inch border.
  2. Fold the short ends over the filling, then roll away from you into a log.
  3. Place seam-side down on the prepared baking sheet and brush the top with more melted butter.
Baking
  1. Bake at 375°F (190°C) for 30–40 minutes, until phyllo is golden brown and crisp, and the filling is bubbling.
  2. If the top browns too fast, tent loosely with foil for the final 10 minutes.
Finishing
  1. Let the strudel cool for 10–15 minutes, then dust with powdered sugar before slicing and serving.

Notes

For best results, serve warm with crème fraîche, vanilla ice cream, or sharp cheddar. Can be stored in the refrigerator for up to 3 days and reheated in the oven.