Classic Apple Strudel Recipe

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Looking for a dessert that captures the essence of autumn? This classic apple strudel is the perfect choice. With flaky layers of pastry enveloping a spiced apple filling, it’s like a warm embrace on a chilly day. Whether you’re serving it at a family gathering or enjoying a quiet evening at home, this strudel is sure to impress.

Imagine taking a bite and experiencing the warm, sweet, and slightly tangy flavors of apples, cinnamon, and raisins. This delightful treat balances the comforting taste of baked apples with a crispy, golden crust. It’s a recipe that brings a taste of tradition into your kitchen, making it a must-try for any dessert lover.

The beauty of apple strudel is in its simplicity. With a few basic ingredients, you can create a dessert that looks stunning and tastes incredible. Serve it with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra touch of indulgence.

Delicious and Traditional Apple Strudel

This apple strudel features thin layers of pastry filled with a delicious mixture of tart apples, sugar, cinnamon, and raisins. Each bite reveals a delightful combination of textures and flavors, making it a favorite among many.

Ingredients

1 package of phyllo dough or homemade strudel dough
4 medium apples, peeled, cored, and sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup raisins
1/4 cup chopped walnuts or pecans (optional)
1 tablespoon lemon juice
2 tablespoons butter, melted
Powdered sugar for dusting

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Filling: In a large bowl, combine the sliced apples, sugar, cinnamon, raisins, nuts (if using), and lemon juice. Toss until the apples are evenly coated.
Roll Out the Dough: If using phyllo dough, lay out the sheets on a clean surface and brush each layer lightly with melted butter. If using homemade dough, roll it out into a large rectangle.
Assemble the Strudel: Place the apple filling along one edge of the dough, leaving a small border. Carefully roll the dough over the filling, tucking in the edges as you go to seal it.
Bake: Transfer the rolled strudel to a baking sheet lined with parchment paper. Brush the top with more melted butter and make a few slits in the top to allow steam to escape. Bake for 30-35 minutes or until golden brown.
Serve: Allow to cool slightly before dusting with powdered sugar. Slice and serve warm, possibly with a scoop of ice cream or whipped cream.