This apple strudel recipe comes straight from my grandma’s kitchen, the kind of recipe that wasn’t written down at first, only remembered by heart. It’s simple, honest, and filled with the comforting flavors of apples, cinnamon, and warm pastry. No shortcuts, no fancy tricks—just the way it’s been made for generations.
This is the apple strudel she made when family came over, when apples were in season, or when the house needed to smell like home. It’s tender, lightly spiced, and perfectly balanced—not too sweet, not too heavy.
Why This Recipe Is Special
Grandma’s apple strudel isn’t about perfection. The dough doesn’t need to be paper-thin, and the filling doesn’t need measuring cups lined up just right. What matters is taking your time and letting the flavors do the work. The apples soften, the cinnamon warms everything, and the pastry bakes up golden and crisp.
This is a dessert meant to be shared, sliced thick, and enjoyed slowly.
Yield and Timing
Serves 6 to 8 people
Prep time: 25 minutes
Cook time: 40–45 minutes
Ingredients
For the filling:
- 5 to 6 apples, peeled, cored, and thinly sliced
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
- ½ cup raisins
- ½ cup chopped walnuts or pecans (optional)
- 1 tablespoon lemon juice
For the pastry:
- 1 package phyllo dough, thawed
- ½ cup butter, melted
For finishing:
- Powdered sugar, for dusting
Preparation
Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
In a large bowl, combine the sliced apples, sugar, cinnamon, nutmeg if using, raisins, nuts, and lemon juice. Toss gently until the apples are evenly coated. Set aside so the flavors can come together.
Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Repeat with several layers, brushing each one with butter. Grandma usually used about 6 to 8 sheets—enough to hold the filling without tearing.
Spoon the apple mixture along one long edge of the dough, leaving space at the sides. Fold the sides in gently, then roll the dough up carefully into a log.
Transfer the strudel to the prepared baking sheet, seam side down. Brush the top generously with melted butter.
Bake for 40–45 minutes, or until the strudel is golden brown and crisp.
Remove from the oven and let it rest for about 10 minutes before slicing. Dust with powdered sugar just before serving.
How Grandma Served It
This apple strudel was usually served warm, sometimes with a spoonful of whipped cream or vanilla custard, sometimes just as it was. A cup of coffee or tea was all it needed. Leftovers—if there were any—were just as good the next day.
Storage
Store any leftover strudel covered at room temperature for one day or in the refrigerator for up to 3 days. Reheat gently in the oven to bring back the crispness.
A Recipe That Lives On
This apple strudel isn’t just a dessert—it’s a memory. It’s the sound of apples being sliced at the kitchen table, the smell of butter and cinnamon in the oven, and the quiet happiness of sharing something homemade. Recipes like this don’t come from cookbooks. They come from love, patience, and time.
And once you make it, it becomes part of your story too.
Enjoy !!
