Grandma’s Classic Apple Strudel

This Grandma’s Classic Apple Strudel is a timeless dessert made with flaky golden pastry and a warm apple filling spiced with cinnamon and sugar. Crispy on the outside, soft and juicy inside—exactly like the photo. A true old-fashioned European favorite.

Ingredients

Apple Filling

• 4–5 medium apples, peeled and thinly sliced

• ⅓ cup granulated sugar

• 1 teaspoon ground cinnamon

• 1 tablespoon lemon juice

• 2 tablespoons breadcrumbs

• 2 tablespoons unsalted butter, melted

• ¼ teaspoon nutmeg (optional)

Pastry

• 1 package phyllo dough (or homemade strudel dough)

• ½ cup unsalted butter, melted (for brushing)

Instructions

1. Prepare the Apple Filling

In a large bowl, combine sliced apples, sugar, cinnamon, lemon juice, nutmeg, and breadcrumbs.
Mix gently and let rest for 10 minutes so flavors develop.

2. Prepare the Dough

Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter.
Repeat layering 6–8 sheets, brushing butter between each layer.

3. Fill & Roll

Spread the apple mixture evenly along one long edge, leaving space on the sides.
Fold in the sides and carefully roll into a tight log.

4. Bake

Transfer to a lined baking tray.
Brush generously with melted butter.
Bake at 375°F (190°C) for 35–40 minutes, until golden brown and flaky.

5. Cool & Slice

Allow the strudel to cool slightly before slicing for clean layers like the photo.

Texture & Look (Exactly Like the Photo)

• Extra flaky, golden crust

• Soft apple filling with visible layers

• Juicy but not soggy

• Clean slices with crisp edges

Grandma’s Secret Tips

• Use tart apples (Granny Smith works best)

• Breadcrumbs absorb excess juice—don’t skip

• Butter generously for maximum crispness

Storage

• Store covered at room temperature for 1 day

• Refrigerate up to 3 days

• Reheat in oven to restore crispness