Apple strudel with filo pastry – crispy, simple & juicy

February 11, 2026

This apple strudel with filo pastry is particularly crispy and surprisingly easy to make. By using ready-made filo pastry, you save yourself the time-consuming task of stretching the classic strudel dough – and to be honest, you simply don’t always have the time for this in everyday life. So you get a deliciously crispy apple strudel without any stress. I hope you have lots of fun with my simple apple strudel recipe ❤️.

About my apple strudel dough recipe

Apple strudel is a true classic of Austrian cuisine and is deeply rooted in many families. Traditionally, it is made with wafer-thin strudel dough – for this version, I deliberately use filo pastry. The filling remains classic: apples, cinnamon, raisins – but with little extras such as orange zest, cardamom and walnuts, which give the apple strudel more depth and warmth. A dessert that tastes like home.

Ingredients for the apple strudel

Here’s an overview of the ingredients. As always, you’ll find the exact measurements at the bottom in the recipe card.

Apples – preferably tart varieties; they provide freshness and balance the sweetness
Brown sugar – gives caramel notes; you can also use white sugar as an alternative.
Raisins – classic in apple strudel, bring natural sweetness
Walnuts – provide crunch and a nutty aroma
Filo pastry – wafer-thin, crispy and much easier than classic strudel dough
Butter – makes the dough golden brown and aromatic
Orange (zest & juice) – brings freshness and enhances the apple flavor
Cornflour or tapioca starch – binds the filling without making it heavy
Spices – a warm mixture of cinnamon, cardamom and nutmeg

The step-by-step guide

Step 1:
Preheat the oven and prepare a baking tray with baking paper. Briefly sauté the apples in butter with the sugar, spices and orange juice until they are slightly soft – but do not overcook.
Step 2:
Fold in the walnuts and raisins, pour off the juice, thicken with starch and add back to the apples.
Step 3:
Lay out the filo pastry sheets one at a time, brush each with butter and layer one on top of the other.
Step 4:
Spread the apple filling in the middle, roll up the pastry using the baking paper, fold in the ends. Place on the baking tray with the seam facing downwards, butter and bake until golden brown. Cover loosely halfway through.
Step 5:
Leave to cool, dust with powdered sugar and serve.

Shiba’s tips/comment:

If you prefer the apples crispier, you can skip the pan-frying step.
To do this, mix the raw apple slices directly with the orange juice, starch, spices, walnuts and raisins, pour off any excess liquid and pour the mixture directly into the filo pastry.

FAQ – Frequently asked questions about apple strudel

Which apple is suitable for apple strudel?
Slightly tart varieties such as Boskoop or Elstar are best – they retain structure and bring freshness.
How do you make apple strudel extra crispy?
Butter the filo pastry well and do not fill the strudel too wet. Always pour off any excess juice.
Can you prepare apple strudel?
Yes, you can prepare it completely and store it unbaked in the fridge – then bake it fresh.
How long does apple strudel keep?
It will keep for around 3-4 days in the fridge if well wrapped.
Can you freeze apple strudel?
Yes, it is best to freeze unbaked and bake straight from the freezer.

What goes well with apple strudel?

Apple strudel is traditionally served with vanilla sauce – poured warm over the still slightly lukewarm strudel. But a scoop of vanilla ice cream also goes wonderfully with it, especially when the strudel is fresh from the oven and the ice cream slowly melts on top.
If you like it a little lighter, a dollop of whipped cream or some Greek yogurt will do. For a wintery variation, you can refine the cream with a little cinnamon or vanilla.
And honestly? Sometimes I just enjoy it plain – with a dusting of powdered sugar and a cup of coffee on the side. That’s all it often needs.

Why you’ll love this apple strudel

Super crispy thanks to filo pastry
Simple & sure to succeed
Perfect for preparing
Classic with a modern twist
Ideal with vanilla sauce or ice cream

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3 more sweet recipes from me

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Apple Strudel with Phyllo Dough – crispy, easy, and irresistibly juicy!

A crispy apple strudel filled with juicy apples, walnuts, and warm spices — simple, aromatic, and so delicious.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

Backzeit 45

Total Time 1 5

Servings: 8 Portionen

Course: Dessert, Dessert, Oven dishes

Cuisine: Europäisch, Österreich

Ingredients Method

Ingredients

750 g apples e.g., Bramley or tart apples, peeled, cored, quartered, and sliced — approx. 3 large apples
1 tsp ground cinnamon
1 pinch nutmeg
1 pinch cardamom
1 pinch sea salt flaky
zest of ½ organic orange
15 ml orange juice 1 tbsp
50 g light brown sugar
50 g raisins
approx. 40 g walnuts toasted and roughly chopped
56 g butter 4 tbsp, melted
2 tsp cornstarch or tapioca starch approx. 5 g

Außerdem

7 große phyllo dough sheets thawed/ready to use

Zum Servieren (optional)

approx. 5 g powdered sugar
ice cream cream or vanilla sauce

Method

Preheat the oven to 190 °C top/bottom heat (170 °C convection).
Line a large baking sheet with parchment paper.

Filling

Melt 1 tbsp of the butter in a large pan.
Add the apple slices, brown sugar, cinnamon, nutmeg, cardamom, salt, and orange juice.
Heat over medium heat for 1–2 minutes, stirring occasionally — the apples should soften slightly, but not cook through.
Stir in the walnuts and raisins, then remove the pan from the heat.
Pour the released juices into a cup and whisk in the starch until smooth.
Pour the mixture back over the apples and gently fold it in until everything is lightly thickened.
Place one sheet of phyllo dough on the parchment paper and brush lightly with melted butter. Place the next sheet on top and brush with butter again. Continue until all phyllo sheets are stacked.

Rolling & Baking

Spread the apple filling along the middle and length of the phyllo (leaving out excess liquid; a little is fine).
Using the parchment paper, roll up the dough and tuck in the ends.
Place the strudel seam-side down on the baking sheet and brush with the remaining butter.
Bake for 40–45 minutes. After around 20 minutes, loosely cover with aluminum foil once the surface begins to brown.
Let cool to room temperature, dust with powdered sugar, slice, and serve.

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Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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