Apple Strudel

My Mother-in-Law makes this delicious strudel every Christmas Eve as part of the traditional Ukrainian 12-course feast. It is always a highlight of the meal for me. 🙂

I used tart apples (Granny Smith) but may use a combination of tart and other firm sweet-tart apples next time. I also used a mandoline to slice the apples. My Mother-in-Law has the magic touch… hers tastes better than mine, of course, but I did use her recipe! Yum.

Yield: One Strudel, about 8 servings

  • 2 1/2 to 3 tart and firm apples, such as Granny Smith, peeled, cored, and sliced 1/8-inch thick
  • 1/2 cup granulated sugar
  • 1/2 cup raisins
  • lemon zest from 1/2 large lemon
  • 1/2 tsp pure vanilla extract
  • ground cinnamon, to taste
  • 2-3 T fine bread crumbs, plus more for sprinkling
  • 8 sheets of thawed phyllo dough
  • 1 stick (1/4 pound) unsalted butter, melted
  • 1/4 cup light brown sugar
  • strawberry preserves

To Make the Filling:

  1. Peel, core, and thinly slice the apples. (I used a mandoline to slice the apples 1/8-inch thick.)
  2. Mix the sliced apples with the sugar, raisins, lemon zest, vanilla, cinnamon, and 2-3 tablespoons of bread crumbs.

To Make the Strudel:

  1. Preheat the oven to 375 degrees.
  2. Unroll the phyllo dough and cover with a damp towel and plastic wrap.
  3. Remove on sheet of phyllo dough and place on a piece of parchment paper.
  4. Brush the entire surface with melted butter, sprinkle lightly with bread crumbs, sprinkle with brown sugar, and dot with strawberry preserves (use very little preserves).
  5. Repeat this process for the next 7 layers of phyllo dough.
  6. After the dough is prepared, place the filling evenly on top of the dough, starting at the shorter end and leaving 1-2 inches uncovered at the opposite end.
  7. Lift the edge of the parchment paper closest to the filling to help roll the dough and form the strudel.
  8. Place the roll, seam side down, on a parchment paper-lined baking sheet. Brush with remaining melted butter.
  9. Bake in preheated oven for 35 minutes, or until golden brown.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

8 responses to “Apple Strudel

  1. Layers of buttery dough filled with sliced apples. Life doesn’t get any better than this. 🍂🍎

  2. Wow. I would never ever attempt this! But it’s beautiful, and I know it’s delicious plus also special in your family, which makes everything taste even better!

  3. Mom

    Thank you for the recognition. I am sure your strudel was delicious ❤️👵

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