Apple Strudel

apple strudel
Photo: Chris Court
Prep Time:
25 mins
Total Time:
1 hr 25 mins

Our simplified version of the classic layered pastry calls for store-bought phyllo dough.


  • ½ cup plus 1 tablespoon sugar

  • 1 ¼ teaspoons ground cinnamon

  • ½ teaspoon coarse salt

  • 3 Granny Smith apples

  • 1 tablespoon fresh lemon juice

  • ½ cup chopped dried apricots

  • ½ cup dried fine breadcrumbs

  • 6 sheets phyllo dough (roughly 13 by 16 inches), thawed if frozen

  • 1 stick unsalted butter, melted

  • Lightly sweetened whipped cream, for serving


  1. Preheat oven to 375 degrees. Combine sugar, cinnamon, and salt in a large bowl; set aside 3 tablespoons mixture. Peel and core apples; cut into quarters, then cut crosswise into 1/4-inch pieces. Toss with lemon juice; stir into sugar mixture with apricots and breadcrumbs.

  2. Brush 1 sheet phyllo with butter, and sprinkle with 1 teaspoon reserved sugar mixture. Top with remaining 5 sheets phyllo, layering with butter and sugar mixture. Scatter filling on phyllo, leaving a 1/2-inch border. Starting with a long end, roll up to enclose filling; place strudel, seam side down, on a parchment-lined baking sheet. Brush top with remaining butter; sprinkle with remaining sugar. Bake until golden brown and cooked through, 45 to 50 minutes. Let cool on a wire rack 10 minutes. Cut into slices; serve warm with whipped cream.

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