Packed with rich apple flavor, raisins, nuts and spices in a miraculous crust, this is good living! Apfelstrudel, an old Austrian recipe is always a crowd pleaser, and full of deep, rich and sweet flavors with just a hint of nutty crunch. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an absolutely perfect dessert.
Apfelstrudel (Apple Strudel)

Apfelstrudel (Apple Strudel)
Prep time
Cook time
Total time
A thoroughly delicious Viennese pastry.
Recipe type: Baked Goods
Cuisine: Austrian
Serves: 6
  • 6 Cups apples; tart, sliced
  • 3/4 Cup raisins
  • 1 Tablespoon lemon rind; grated
  • 3/4 Cup sugar
  • 2 teaspoons cinnamon
  • 3/4 Cup almonds; ground
  • 8 ounces phyllo leaves; 1/2 box, thawed
  • 1 3/4 Cups butter (sweet), melted
  • 1 Cup bread crumbs; finely crushed
  1. Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside.
  2. Place 1 phyllo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 Cup of butter.
  3. Cover the phyllo with a slightly damp (not wet) towel when not in use and do not allow it to dry.
  4. Cook and stir bread crumbs with 1/4 Cup of butter until lightly browned. Sprinkle 3/4 Cup crumbs on the layered phyllo leaves.
  5. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
  6. Lift towel, using it to roll leaves over apples, jelly roll fashion.
  7. Brush top of the strudel with butter and sprinkle with 2 Tablespoons crumbs. Repeat the entire procedure for the second strudel.
  8. Bake the strudels on a jelly roll pan at 400 degrees F. for 20 to 25 minutes, until browned.
  9. Makes 2 strudels, 6 to 8 servings each.
Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.

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