There’s something deeply soulful about apple strudel—the whisper-thin pastry, the fragrant filling of tart apples, warm cinnamon, and toasted breadcrumbs, all rolled by hand and baked until golden. In many families, especially those with Central or Eastern European roots, strudel isn’t just dessert—it’s a ritual of love, passed down through generations in flour-dusted kitchens.
This version honors that heritage while simplifying the process (no stretching dough over your kitchen table!). Using store-bought phyllo dough—a modern shortcut that still delivers shatteringly crisp layers—you can recreate your grandma’s strudel with authentic flavor and half the stress.
Why You’ll Love This Recipe
🍎 Authentic taste, simplified technique
🥣 Only 8 ingredients—most are pantry staples
💛 Nostalgic, elegant, and perfect for holidays or Sunday dessert
💸 Costs under $8—feeds 8 generously
🌾 Naturally nut-free (optional)
Ingredients You’ll Need
For the Filling:
4 cups (about 4 medium) tart apples, peeled, cored, and thinly sliced (Granny Smith, Honeycrisp, or a mix)
¼ cup (50g) granulated sugar (adjust to apple tartness)
1½ tsp ground cinnamon
2 tbsp lemon juice (keeps apples bright)
¼ cup (30g) plain breadcrumbs, toasted in 1 tbsp butter until golden
2 tbsp raisins or chopped walnuts (optional—Grandma’s choice!)
1 tsp vanilla extract
For the Strudel:
1 (16 oz) box phyllo dough, thawed overnight in fridge
½ cup (1 stick / 115g) unsalted butter, melted
Powdered sugar, for dusting
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