Easy Apple Strudel Recipe

This apple strudel combines diced tart Granny Smith apples with breadcrumbs, cinnamon, sugar, and lemon juice to maintain freshness and add spice. Raisins are softened by soaking in dark rum, which infuses the filling with additional flavor. The mixture is layered within sheets of flaky phyllo dough that are brushed with melted butter and sprinkled with sugar, resulting in a buttery, crisp crust.

During baking at 350°F, the pastry bakes into a golden, flaky shell while the filling cooks through, becoming tender yet retaining slight bite due to the breadcrumb binder. The cinnamon and lemon provide warmth and brightness, complementing the sweetness of the apples and raisins.

The strudel is traditionally served warm with accompaniments such as creme anglaise, whipped cream, vanilla ice cream, or caramel sauce to enhance its richness and texture contrast. It is well-suited to dessert or special occasions.

Keeping unused phyllo covered with a damp cloth prevents it from drying out. Cutting apples into small pieces helps them cook evenly. The recipe encourages experimenting with seasonal fruits beyond apples and recommends soaking raisins for better flavor integration.