The Recipe · No.731 · Apple Strudel

Apple Strudel, and Where to Source It

Name: Apple Strudel
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Austrian
Ingredients: Baking apples (2 lb); Strudel or phyllo pastry (1 lb); Breadcrumbs (1 cup); Raisins and cinnamon (1/2 cup); Butter (1/2 cup)

The pastry has to be stretched until you can read newsprint through it, and toasted breadcrumbs scattered under the apples are what keep it crisp: they soak up the juice the fruit releases so the bottom sheet does not turn to paste. Skip the crumbs and the strudel steams itself soggy from the inside.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep40 min

Cook40 min

Makes8 servings

CuisineAustrian

Part One

The Ingredients — and where to get them

Baking apples

A tart, firm apple that holds shape and cuts the sweetness. A good orchard apple has real flavor.

2 lb

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Strudel or phyllo pastry

Stretched paper-thin, or good phyllo layered with butter. Keep it from drying out.

1 lb

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Breadcrumbs

Toasted in butter and layered under the apples to catch the juices. The anti-sog step.

1 cup

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Raisins and cinnamon

Plumped raisins and cinnamon-sugar through the filling. A fragrant cinnamon matters.

1/2 cup

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Butter

Brushed between and over the pastry for crispness and color. A good butter browns best.

1/2 cup

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One list, with a link to where to buy each one.

Part Two

The Method

Toss the fillingToss sliced apples with sugar, cinnamon, raisins, and a little lemon and let them sit briefly.
Toast the crumbsFry the breadcrumbs in butter until golden; they will protect the pastry.
Stretch and layerStretch the pastry thin, brush with butter, scatter the crumbs, and spread the apples along one edge.
Roll and bakeRoll it up snug, brush with butter, and bake until deep gold and crisp. Dust with sugar and serve warm.

Part Three

The Toolkit

Sheet pan · Pastry brush · Clean cloth

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