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Homemade Austrian apfelstrudel with flaky pastry, cinnamon apples and raisins

Austrian Apple Strudel with Phyllo Dough

Thin, crisp pastry wrapped around cinnamon apples, raisins, and toasted breadcrumbs; a practical home version of classic Apfelstrudel.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Austrian
Calories: 310
Ingredients Method

Ingredients
  

  • 8 sheets phyllo dough thawed
  • 4 medium tart apples peeled and thinly sliced
  • 1/3 cup raisins
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/4 cup plain breadcrumbs
  • 4 tablespoons unsalted butter melted
  • 1/4 cup chopped walnuts optional
  • Powdered sugar for serving

Method
 

  1. Heat the oven to 375°F (190°C). Line a baking sheet with parchment.
  2. Toss the sliced apples with raisins, sugar, cinnamon, lemon juice, and walnuts if using. Let stand for 10 minutes, then drain off excess liquid.
  3. Toast the breadcrumbs in a dry skillet over medium heat until lightly golden, about 3 minutes. Cool slightly.
  4. Lay one phyllo sheet on a clean towel and brush lightly with melted butter. Stack the remaining sheets on top, brushing each one. Keep unused phyllo covered with a damp towel.
  5. Sprinkle the breadcrumbs in a strip along one long side of the pastry, leaving a border. Spoon the apple mixture over the crumbs. Fold the short edges inward, then use the towel to roll the pastry into a log with the seam underneath.
  6. Transfer to the baking sheet, brush the top with remaining butter, and cut a few small vents. Bake 35 to 40 minutes, until crisp and deep golden. Cool at least 20 minutes before slicing; dust with powdered sugar.