Making apple strudel takes less effort than a layer cake!
Not to mention it’s a unique and sophisticated way to serve up dessert!
Add Cranberries and Walnuts or just straight up apple is totally your choice here!
Alternatively you can switch it up with pears and raisins for another variation!
Warning: We are taking the easy route today
So if you are here for an authentic apple strudel dough recipe, look elsewhere because strudel dough pulling is an art in itself!
But believe me this Phyllo dough substitution makes a perfect flaky buttery strudel!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
Avoid cracking your your Phyllo dough by thawing it overnight in the refrigerator
It is not recommend to skimp too much on the sugar sprinkled between each layer of phyllo as you build the strudel
This sugar between the layers will help the overall crispiness of the strudel and give a nice caramel to the finished look of it as well
Typically Granny smith apples are my choice for baking apples
However this was too tart for me so I adjusted the recipe below with 8 Tablespoons of sugar
Adjust the sugar to your own taste or use a sweeter baking apple than the Granny Smith
Strudel can be made a day ahead of time and baked just before serving.
Give yourself at least an hour for freshly baked though as it will need to cool slightly before cutting
Custard sauce is a classic accompaniment to apple strudel but vanilla ice cream is equally delicious!
WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE APPLE STRUDEL
Cranberry Apple Strudel
Ingredients
- ½ Box Box Phyllo Pastry Dough 1 roll from a 16oz box
- 6 Large Apples approximately 2lbs apples after peeling & coring
- ¾ cup Cranberries fresh or frozen
- ¾ cup Walnuts lightly toasted
- ½ Tbs Lemon Juice
- ½ cup Granulated Sugar (100g)
- 1½ Tbs Cornstarch (12g)
- ½ teaspoon Ground Cinnamon
- ⅛ teaspoon Ground Nutmeg
- ½ teaspoon Ground Ginger
- 6 Tbs Vegan Butter (85g)
- 3 Tbs Cinnamon Sugar
Instructions
- Thaw the phyllo dough overnight in the refrigerator
- Melt the vegan butter & reserve
- Peel & core the apples then small dice to approx ¼-½" pieces
- In a large mixing bowl combine the apples, lemon juice, cornstarch & spices and toss well to coat everything, Then add the walnuts & cranberries & toss again
- On a large kitchen towel approximately 12" X 18" similar size of a half sheet pan, lay out 3 pieces of phyllo dough, brush with melted butter ~sparingly! Then sprinkle with about 1 Tbs cinnamon sugar *see video visual
- Next layer with 4 pieces of phyllo dough & repeat the butter/sugar
- best to lay it out as 3 pieces of phyllo 1 way, then 4 pieces of phyllo the other way repeating each layers with vegan butter/sugar until all the dough is gone *see video
- Pile the apple mixture onto the center of the dough forming a log then roll up the dough using the towel to guide the roll, fold the sides of the dough into the center keeping a nice tight roll
- Brush the top with remaining melted butter & a sprinkling of cinnamon sugar then bake in a preheated 375°F oven for 30minutes, turning the oven temperature down to 325°F & bake for another 15 minutes. The pastry will be nice & golden brown and crispy
- You may see some bubbling seep out at some areas on the side of the strudel and this is a good indicator that the strudel is done, be careful not to over bake or you will have apple sauce filling!
- Cool on the pan out of the oven for at least 10 minutes before serving or it will be too hot to cut
- While the strudel is baking you can prepare the optional vanilla custard sauce or serve with vanilla ice cream!
Notes
Avoid cracking your your Phyllo dough by thawing it overnight in the refrigerator
It is not recommend to skimp too much on the sugar sprinkled between each layer of phyllo as you build the strudel, this sugar between the layers will help the overall crispiness of the strudel and give a nice caramel to the finished look of it as well Typically Granny smith apples are my choice for baking apples, however this was too tart for me so I adjusted the recipe below with 8 Tablespoons of sugar. Adjust the sugar to your own taste or use a sweeter baking apple Storage Cranberry Apple Strudel is best served just after baking, but can be stored for up to 4 days in the refrigerator. Simply rewarm in a hot oven- air fryer works best for fast hot heat to re-crisp the flaky pastry You can leave the raw strudel in the refrigerator un-baked for up to (but not more than) 2 days and then bake just before you want to serve it.
Yummy I loved this recipe a lot and I have never before tried such a delicious one ever till now. Today I made this recipe and your post was a great help and guide for me thank you so much for putting this up.