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Crispy apple strudel filled with fresh apples, dusted with icing sugar
Golden brown apple strudel dusted with icing sugar.

Traditional apple strudel

Author: Flavelo
Recipes Cakes and Desserts
Apple strudel evokes the scent of grandmother's kitchen, but making it requires precision. The soul of the filling is the classic duo of tart apple and cinnamon, but the technical challenge is controlling moisture. Apples release juice during baking, which must be managed properly (squeezing, breadcrumbs) so the bottom of the strudel doesn't get soggy but remains crisp, while the inside stays juicy.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Coarse grater
  • Tea towel
  • Baking tray
  • Brush

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Peel and grate the apples on a coarse grater. Sprinkle with lemon juice to prevent browning, and let stand for 10-15 minutes.

Tip: Citric acid inhibits oxidation (browning), and standing helps the apple release its juice.
2 ✓

Squeeze the apples thoroughly to remove juice. Mix with sugar and cinnamon.

Tip: Don't throw away the squeezed apple juice; diluted with water, it makes a great refreshing drink!
3 ✓

Lay out a damp tea towel and layer the strudel sheets on it, brushing each layer with melted butter (3-4 sheets/roll).

Tip: Layers of fat separate the pastry sheets, so steam forces them apart during baking, creating a flaky structure.
4 ✓

Sprinkle the last sheet with breadcrumbs, then distribute the apple filling over it.

Tip: Crumbs act like a 'sponge': absorbing residual moisture from the apples during baking.
5 ✓

Roll up the strudel using the tea towel, place on a baking tray lined with baking paper, brush the top with butter.

Tip: Don't roll too tightly, as steam needs space, otherwise it will burst the pastry.
6 ✓

Bake in a preheated oven at 180°C until golden brown (approx. 30-35 minutes). Let cool before serving.

Tip: If cut hot, the filling may still be unstable, and the pastry breaks more easily.

Recipe FAQ

Why did the pastry get soggy?
You didn't squeeze the apples enough, or used too few crumbs to absorb the juice.
It's too sour.
Apple acidity varies. Taste the raw filling and adjust sugar quantity to the apples!

Ingredients

  • 1 pack Strudel pastry (6-8 sheets)
  • 1 kg Tart apples (e.g., Jonathan, Bramley)
  • 120 g Granulated sugar
  • 2 tsp Ground cinnamon
  • 80 g Breadcrumbs or crushed biscuits
  • 80 g Butter (melted)
  • 1 tbsp Lemon juice
  • 1 tbsp Icing sugar (for dusting)