Flaky Apple Strudel Image

Flaky Apple Strudel

Mary's Kitchen Crush - "Sarah Loves Steak"

Prep Time
Cook Time


  • 5 sheets phyllo dough, thawed
  • ¼ cup (60g) unsalted butter, melted
  • ¼ cup (60g) brown sugar
  • 3 Granny Smith apples, peeled, cored and thinly sliced
  • ¼ cup (50g) chopped walnuts
  • ¼ cup (50g) golden raisins, chopped
  • ½ lemon, zested and juiced
  • ½ cup (60g) granulated sugar
  • 1 teaspoon (4g) cinnamon
  • 1/3 cup (50g) breadcrumbs
  • ¼ teaspoon (1g) salt
  • 1 tablespoon (15g) icing sugar
  • 2 cups (236 ml) whipped cream (about 1 cup unwhipped)


  1. Heat oven to 350F (176C).
  2. Lay a piece of parchment paper that is slightly bigger than the phyllo sheets out on a clean work surface.
  3. Lay one sheet of phyllo down onto the parchment and brush with melted butter. Lay a second sheet of phyllo on top offset from first sheet by 3inches (8cm) from one edge to create a 12x15-inch (30x38cm) rectangle. Continue buttering and layering offsetting back and forth with each new sheet to use up phyllo.
  4. Sprinkle brown sugar down short side of phyllo 1-inch (2 1/2 cm) from edges to create a 6x10-inch (15x25cm) strip.
  5. Top with apples and scatter with walnuts and raisins. Drizzle with lemon juice.
  6. Combine lemon zest, granulated sugar, cinnamon, breadcrumbs and salt in a small bowl. Sprinkle over apples.
  7. Starting at long edge of apple filling and using parchment to assist, roll strudel and position, seam side down on a rimmed baking sheet. Brush with remaining melted butter and score top with a knife to allow steam to escape.
  8. Bake until golden and crisp, about 45 minutes.
  9. Cool 30 minutes before dusting with icing sugar and slicing. Serve dolloped with whipped cream.