Apfelstrudel

Crispy phyllo sheets encase tart Granny Smith apples spiced with cinnamon and nutmeg, creating a contrast of shatteringly delicate pastry and soft, caramelized fruit filling. Buttery breadcrumbs add textural depth while brown sugar caramelizes slightly during baking, making each bite wonderfully aromatic and comforting. Perfect for impressing dinner guests or enjoying a slice with coffee on a chilly afternoon.

Ingredients

6 medium Granny Smith apples (about 2 pounds or 900 grams), peeled and thinly sliced

8 sheets filo pastry (phyllo dough)

6 tablespoons unsalted butter (85 grams), melted

1/3 cup breadcrumbs (40 grams), preferably panko

1/4 cup granulated sugar (50 grams)

3 tablespoons brown sugar (40 grams), packed

1 1/2 teaspoons ground cinnamon (3 grams)

1/4 teaspoon ground nutmeg (0.5 grams)

1/4 teaspoon salt (1 gram)

2 tablespoons fresh lemon juice (30 milliliters)

1/4 cup raisins or sultanas (40 grams)

2 tablespoons powdered sugar (15 grams) for dusting

1 vanilla pod or 1 teaspoon vanilla extract for the sauce

1 cup heavy cream (240 milliliters) for vanilla sauce

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.

In a large bowl, combine the sliced apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and raisins. Toss gently until the apples are evenly coated and let sit for 10 minutes to release their juices, then drain any excess liquid.

Toast the breadcrumbs in a dry skillet over medium heat for 2-3 minutes, stirring constantly until they turn light golden brown, then transfer to a plate and let cool.

Lay out one sheet of filo pastry on a clean, dry work surface and brush it lightly with melted butter using a pastry brush. Layer the remaining 7 sheets on top, brushing each one with butter between layers, working quickly to prevent the pastry from drying out.

Sprinkle the toasted breadcrumbs evenly over the filo sheets, leaving a 1-inch border on all sides. Arrange the apple mixture in a tight line about 2 inches from the bottom edge of the pastry.

Roll the strudel tightly away from you, tucking the sides in as you go, creating a compact cylinder about 14 inches long. Transfer seam-side down to the prepared baking sheet and brush the entire surface with remaining melted butter.

Bake for 35-40 minutes until the pastry is deep golden brown and crispy, rotating the pan halfway through cooking for even browning.

While the strudel bakes, prepare the vanilla sauce by heating the heavy cream over medium heat with a scraped vanilla pod (or vanilla extract), bringing it just to a simmer but not to a boil. Remove from heat, discard the vanilla pod if used, and let cool slightly.

Remove the strudel from the oven and let it rest for 5 minutes on the baking sheet before transferring to a cutting board. Dust generously with powdered sugar.

Slice the strudel into 2-inch thick pieces while still warm and serve immediately with the warm vanilla sauce drizzled alongside or poured over each slice.