Description
A festive, make-ahead holiday dessert featuring flaky phyllo pastry filled with spiced apples and served with a light vanilla cream. This recipe uses store-bought phyllo for ease while delivering a professional, golden, and crispy result.
Ingredients
Scale
- 4 large apples (about 1.5 lbs / 680g), peeled, cored, and sliced into thin wedges (mix of Granny Smith and Honeycrisp recommended)
- 1/3 cup granulated sugar (75g)
- 2 tablespoons brown sugar (30g)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1/4 cup ground almonds (25g)
- 1 package phyllo dough (thawed, approx. 12–16 sheets)
- 6 tablespoons unsalted butter (85g), melted
- Confectioners’ sugar (for dusting)
- 1 cup heavy cream (240ml), cold
- 2 tablespoons confectioners’ sugar (20g)
- 1 teaspoon vanilla bean paste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cardamom, vanilla extract, and ground almonds. Let sit for 15-20 minutes to draw out moisture.
- Unroll phyllo dough and keep covered with plastic wrap and a damp towel to prevent drying out.
- Layer 4-5 sheets of phyllo on a counter, brushing each sheet lightly with melted butter.
- Place the layered phyllo on a large baking sheet. Spoon the apple mixture down the center in a log shape, leaving a 2-inch border on the sides.
- Fold the long edge of the phyllo over the apples, tuck it in, then fold in the side borders. Gently roll the strudel away from you, pinching the ends shut. Place seam-side down.
- Layer the remaining 4-5 sheets of phyllo on top of the rolled strudel, brushing each with melted butter.
- Bake for 35-45 minutes until deep golden brown. Tent with foil if browning too quickly after 20 minutes.
- Cool on the pan for at least 15 minutes to allow juices to set.
- While the strudel cools, whip heavy cream, confectioners’ sugar, and vanilla bean paste until stiff peaks form.
- Dust the cooled strudel with confectioners’ sugar, slice, and serve warm with vanilla cream.
Notes
Keep phyllo dough covered with a damp towel while working to prevent cracking. Ground almonds help absorb apple juices to prevent a soggy bottom. Let the strudel cool completely before slicing to ensure clean cuts. Can be assembled the night before and baked fresh in the morning.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 slice with 2 tbsp
- Calories: 320
- Sugar: 22
- Sodium: 120
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 42
- Fiber: 2
- Protein: 3
Keywords: Oktoberfest, Apple Strudel, Phyllo Dough, Holiday Dessert, Make-Ahead Dessert, Vanilla Cream, Fall Baking, Easy Strudel Recipe