apple strudel

Mamo's Apple Strudel

Granny Smith apples, peeled, cored and cut into thin strips

lemon

pineapple,

sugar

salt

nuts

unsalted butter

vegetable oil

phyllo dough

cinnamon stick, 1/3 cup sugar and 1 cup plain breadcrumbs

As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.

Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.

Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.

In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.

On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.

Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.

Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.

Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.

Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture.

Cut into pieces while still hot so the crust won't break.

Amounts of apples and bread crumb mixture where way off.  Don't know what size apples they used, I could only find large and used 8 of them.  Ended up using only 1/4 of the apples mixture.  Same with the bread crumb mixture.  In the list of ingredients  it said to slice apples thin which I did, but in the instructions it said to dice.  I highly recommend dicing instead so apples have more body in the strudle.  Taste was good but not a 5 star.  I should have put cinnamon in the apples and not just in the crumb mixture.  But be very careful with the phyllo dough.  Mine split where the folds where from the package - should have varied placement more so stress points weren't in the same place.

Just made this and it's the best. My kids love it. Definitely keeping this recipe. Thanks for sharing!

My mom and I love this recipe!  First time making a strudel.  Followed recipe exactly and it was so easy.  I froze the additional loaves.

 This will be THE apple strudel recipe for me. I did not add nuts, but the results were great by exactly following the rest of the recipe. I made changes to satisfy a bad sweet tooth.  So ---- here goes.  I used 8 large Granny Smith and 4 Large Fugis. ..tossed the sliced apples with the juice of 1 lemon, 1 Cup of water and the diced pineapple.  I then diivided the mixture in two large skillets with lids.  To EACH skillet, I added 3/4 Cup sugar, 1 Cup water, a pinch of salt and 1 tsp cinnamon... cooked the apples, covered, on med heat until done, then stirred them uncovered until like jam. After refrigerating the apples, I made the crumb mixture.  I doubled the amounts of the sugar and breadcrumbs and added 2 tsp cinnamon (I did not have a cinnamon stick.   I also added 1 Cup of crushed shortbread cookies (oh, yum.   After baking the strudels, then came the finale - I topped with a powdered sugar glaze. Thank you, Duff Goldman. Thank you, Mamo.

The best Apple Strudel I have ever tried..... I cant believe I did it myself!!The Pineapple and the breadcrumbs are the secret.

I followed exactly as Duff's mom wrote below and it was amazing.

I prepared following the directions and it was amazing!  Definitely will be repeat at our Sunday family dinners!

This was time consuming to make.  I had a large family gathering and said "enjoy this now becuase I don't plan to ever make it again".  Now every time I have a get-together everyone BEGS me to make this.  It made me a star!

https://www.foodnetwork.com/videos/mamos-apple-strudel-0191891

Duff reveals the secret ingredient in his great-grandmother's strudel.

Enjoy the homemade taste and old-fashioned goodness of apple and ricotta strudel.

Apple and ricotta strudel

Pink Lady apples, peeled, cored, cut into 2cm pieces

(1/3 cup) caster sugar

(1/3 cup) raisins

(1/4 cup) finely chopped walnuts

cinnamon

ricotta

filo pastry

butter, melted

Pure icing sugar, to dust

This easy Apple Strudel is filled with cinnamon, brown sugar, raisins and more! It's a crispy, flaky pastry that's easy to make and downright delicious.

Apple Strudel

Granny Smith Apples, peeled and sliced 1/4-inch thick

lemon juice

vanilla

brown sugar

all purpose flour

golden raisins

puff pastry

milk

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the apples, lemon juice, vanilla, sugar, cinnamon, flour and raisins. Stir to coat evenly.

Place the pastry onto the baking sheet and roll it out slightly, using a rolling pin to make it even.

Spread the apple mixture evenly down the center of the pastry lengthwise.

Fold the sides of the pastry around the apples. Seal the dough together by lightly wetting the pastry and pressing it together. Alternately, you can cut the sides of the pastry into strips and fold it decoratively, crossing the strips over each other, sealing them lightly with water.

Whisk together the egg and the milk. Lightly brush the top of the pastry with the egg wash. 

Bake for 35 &#8211; 40 minutes, until golden brown. 

This easy recipe shows how to make German apple strudel with a store-bought puff pastry. It&#039;s a time-saving recipe with the fantastic result.

Puff Pastry Apple Strudel Recipe: Quick and Easy

(2 sheets) frozen puff pastry (thawed

baking apples

tbsp white sugar (divided)

tbsp flour

walnuts (finely chopped)

breadcrumbs

Preheat the oven to 375ºF. Line a baking sheet with a parchment paper and set aside.

To make the apple filling, peel, core, and chop apples into 1/2-inch cubes. You will need total 3 cups of chopped apples. Place them in a bowl and add 2 tablespoon of white sugar, flour, and cinnamon. Toss well and set aside for 15 minutes so the apple can release its juice.

Meanwhile, combine nuts, brown sugar, the remaining 2 tablespoon of white sugar, and breadcrumbs in another small bowl. Stir well and set aside.

To assemble the strudel, roll out the thawed puff pastry on a lightly floured work surface to stretch out a little, about 10x12-inch. Sprinkle half of nut mixture in the center of the pastry leaving 1-inch from both sides. Spoon half of apple mixture on top of nut mixture.

Lift the front side of pastry and fold over the filling. Lift the opposite side of pastry and fold over. Pinch the sides down to seal. Carefully transfer the strudel to a prepared baking sheet, placing the seam-side down. Tuck both ends under. Repeat the same on the other pastry sheet.

Brush the strudels with egg wash and make slits for the steam to escape. Bake the strudel in a preheated 375˚F oven for 40-45 minutes until golden brown. Let the pastry cool for 10 minutes.

Dust with powdered sugar and serve warm with vanilla ice cream and/or whipped cream.

https://content.jwplatform.com/videos/0LqwHAbY.mp4

This is easy version of German apple strudel recipe is made with store bought puff pastry. Flaky crust with soft apple and walnut filling makes it a perfect fall and winter dessert. Serve as is or with vanilla ice cream.

Enjoy the combination of a sweet, lightly spiced apple filling encased in a buttery, flaky puff pastry crust in under 45 minutes, thanks to store-bought pastry, in this quick and easy apple strudel recipe!

puff pastry (thawed (gluten-free if needed))

apples

walnuts (chopped)

raisins ((see notes))

sugar of choice (+ more for sprinkling on top (see notes))

vanilla bean paste (or 1/2 tsp vanilla extract)

ginger

cardamom

Check the video in the post for easy visual instructions.First, preheat the oven to 350 °F/180 °C and roll out the sheet of puff pastry, placing it on a baking tray. I use the parchment paper it comes with to line the baking sheet.

Then, rinse and chop the apples into ½-inch pieces and transfer them to a large bowl with the remaining filling ingredients. Stir well.

Pour the apple mixture over the strudel dough, forming a rectangular mound in the middle with a 2-inch border all the way around.

To seal the apple strudel, first, fold the top and bottom up and over the filling. Then, carefully fold in both sides, pinching at the seams to seal it.If there are a few small cracks, that’s fine. However, if you want to try to fix them, use a damp finger and gently smooth/pinch them closed.

(OPTIONAL STEP) For a more browned top, brush the pastry with melted vegan butter and sprinkle it with coarse sugar of choice.

Transfer the apple strudel to the oven, seam side down, and bake for about 35 minutes until lightly golden brown on the outside.

Allow it to cool on a wire rack for 10 minutes, then dust with powdered sugar (or powdered Erythritol), slice, and serve!

My favorite way to serve this dessert is with a scoop of vegan vanilla ice cream, warm vegan custard/ vanilla sauce, or dairy-free whipped cream.

REALLLY good recipe! I just swapped out the vegan ingredients for the real stuff so it wouldn't taste like hot garbage. Five stars!!!

Absolutely wonderful recipe! I made the filling as written and used 8 sheets of phyllo dough (brushed with vegan butter) instead of puff pastry. 10/10!

Hey Ela
Would this work if I assembled it then waited half an hour before baking? Because it’s best served warm and I want to transport it for Christmas Day, could I transport it and bake upon arrival? Or bake, transport and reheat?
Stay safe. Greetings from Australia.

The second recipe of yours that I have tried and was a success. Everyone loved it and especially me who is looking for vegan options.  I am so glad and the site is very practical! Thank you so much!

I love German Apfelstrudel! Now I‘m craving this again! ? Have to make is asap! ?

Dear Ela, i really enjoy ALL your recipes, glad I found your blog! And I cant stop seeing a face in the strudel ; ) Happy Halloween?

https://content.jwplatform.com/videos/YZtPdqme.mp4

An easy homemade apple strudel (German Apfelstrudel) that is simply perfect for fall and winter but can be enjoyed at any time of the year. It’s flavorful, flaky, buttery, juicy, crispy, and very delicious! This holiday recipe is vegan, can be made refined sugar-free, and contains only 10 ingredients in total!

Apple Strudel With Puff Pastry | German Apfelstrudel

A Danish pastry wrapped in a mock puff pastry stuffed with your favorite filling 

Wisconsin Apple Kringle

active dry yeast

unsalted butter,

milk,

egg, beaten

apple pie filling

vanilla extract

water

In a food processor, combine flour, sugar, yeast, cardamom, and salt.

Add cubed butter to the flour mixture and pulse butter into the flour 10 - 12 times until the butter is pea-sized.

Add milk and the beaten egg to the food processor and pulse until the dough comes together.

Dump the mixture onto a cutting board until a rough dough comes together. Form the dough into a rectangle, wrap in plastic wrap, and let it rest overnight.

Flour the bench, then roll the dough out into an 8x15 inch rectangle, fold the dough in threes like a brochure to create layers. Rotate the dough and repeat the process. Wrap and refrigerate for 30 minutes.

Repeat step five three more times and it will be ready.

Preheat the oven to 375º F and prepare two parchment-lined sheet trays.

Divide the dough in half and roll each half of the dough to a 6x24 inch rectangle.

Spread a thin layer of apple filling in the center of each rectangle and roll one side directly over the filling pinching to seal. Brush the exposed side with an egg white and fold over to seal.

Place stuffed log onto prepared parchment paper and form into an oval ring.

Brush with egg white and let sit in a warm place for 1 hour, then bake for 25 minutes or until lightly golden.

Whisk together the glaze until it's slightly runny. Glaze the Kringle immediately let set. Transfer Kringle to a wire rack and let cool completely. Enjoy!

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Mamo's Apple Strudel

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Top 6 apple strudel recipes from across the web

The most viewed apple strudel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mamo's Apple Strudel

Apple and ricotta strudel

Apple Strudel

Puff Pastry Apple Strudel Recipe: Q...

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The most viewed apple strudel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine