Apple Cinnamon Vanilla Strudel

Name: Apple Cinnamon Vanilla Strudel
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 package of phyllo dough; 4 cups of peeled and sliced apples; 1/2 cup of granulated sugar; 2 teaspoons of ground cinnamon; 1 teaspoon of vanilla extract; 1/4 cup of melted butter; 1/2 cup of breadcrumbs; Powdered sugar for dusting

Highlighted under: Artisan Dessert Bakes

I absolutely love making Apple Cinnamon Vanilla Strudel because it fills my kitchen with the most delightful aroma. The combination of tender, spiced apples wrapped in flaky pastry is simply irresistible. Every time I bake this strudel, it brings back fond memories of family gatherings where we would enjoy it fresh out of the oven. The process may seem daunting, but I promise it's easier than it looks, and the reward is a warm, comforting dessert that everyone will love. Plus, you might find that making the strudel becomes a cherished tradition in your home too!

Created by

Emily

Last updated on 2026-02-01T17:50:29.950Z

Making Apple Cinnamon Vanilla Strudel is a time-honored tradition in my household, and I cherish every moment spent creating it. I adore how the golden pastry bakes to perfection, cradling a mixture of tart apples and warm spices. A secret tip I’ve discovered is to let the apples sit with sugar for a few minutes before rolling them in the pastry; it really enhances their flavor and ensures they release just the right amount of juice.

What I love most about this strudel is its versatility. You can easily switch up the spices or even add some nuts for an extra crunch. Each batch turns out slightly different yet delicious every time, making it a fun recipe to experiment with as the seasons change.

Why You'll Love This Recipe
Warm, spiced apples perfectly wrapped in flaky pastry
A delightful blend of cinnamon and vanilla enhancing every bite
Impressive enough for special occasions yet simple to make

Mastering Phyllo Dough

Working with phyllo dough can be intimidating due to its fragility, but with a few tips, you'll find it manageable. Keep the phyllo sheets covered with a damp kitchen towel while you work to prevent them from drying out. If you notice any tears or cracks, don’t worry! Just overlap two sheets slightly to patch them up. Additionally, brushing each layer with melted butter is crucial; it not only adds flavor but also enhances the layers' flakiness when baked.

When it comes to layering the phyllo, remember that the more sheets you use, the sturdier your strudel will be. I recommend using at least six layers for a great balance between flakiness and structural integrity. Each layer should be evenly brushed with butter, helping to create that golden-brown crust that everyone loves. If you prefer a less buttery version, you can substitute half of the butter with olive oil for a lighter touch.

Choosing the Right Apples

The type of apples you use can significantly impact the flavor and texture of your strudel. For a well-balanced filling, choose a mix of tart apples like Granny Smith and sweeter varieties such as Honeycrisp or Fuji. This combination ensures that the strudel is both flavorful and well-structured, as tart apples hold their shape better during cooking. Avoid softer apples like McIntosh, which may turn mushy.

Another key to getting the apples just right is the slicing method. Aim for even slices, about 1/4 inch thick; this allows for uniform cooking. Tossing the apples with sugar and spices allows them to release their juices, creating a flavorful syrup. If you prefer a firmer filling, you can sauté the apples for a few minutes before filling the strudel, which also helps to reduce moisture that could make the pastry soggy.

Ingredients

For the Strudel

1 package of phyllo dough
4 cups of peeled and sliced apples
1/2 cup of granulated sugar
2 teaspoons of ground cinnamon
1 teaspoon of vanilla extract
1/4 cup of melted butter
1/2 cup of breadcrumbs
Powdered sugar for dusting

Instructions

Prepare the Apples

In a large bowl, mix the sliced apples with sugar, cinnamon, and vanilla extract. Let this mixture sit for about 10 minutes.

Assemble the Strudel

Preheat your oven to 375°F (190°C). On a clean surface, lay out one sheet of phyllo dough and brush it with melted butter. Sprinkle a tablespoon of breadcrumbs over it. Layer 5 more sheets of dough in the same way.

Fill and Roll

Place half of the apple mixture along one edge of the dough, leaving some space at the sides. Carefully roll the dough over the filling, tucking in the sides as you go to seal it.

Bake

Transfer the strudel to a baking sheet lined with parchment paper. Brush the top with melted butter and bake for 30-35 minutes, or until golden brown.

Serve

Let the strudel cool slightly before dusting with powdered sugar. Slice and serve warm!

Pro Tips

For an extra layer of flavor, consider adding a handful of raisins or chopped walnuts to the apple filling. Additionally, ensure you work quickly with the phyllo dough to prevent it from drying out. Cover it with a damp cloth while assembling.

Serving Suggestions

Apple Cinnamon Vanilla Strudel is delicious served warm, but it can also be enhanced with toppings. Consider adding a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Pair it with a drizzle of caramel sauce for a decadent twist. If you're feeling adventurous, try serving it with a side of homemade vanilla custard for a rich, comforting dessert experience.

For a festive touch, you can sprinkle some chopped nuts, like walnuts or pecans, on top of the strudel before baking. This adds an extra layer of crunch and flavor. A light dusting of powdered sugar just before serving can elevate the visual appeal and provide a hint of sweetness that complements the spiced apple filling beautifully.

Storage and Reheating

If you have leftovers, store the strudel in an airtight container at room temperature for up to two days. To maintain its crispness, it’s best to avoid refrigerating it, as moisture can make the pastry soggy. For longer storage, you can freeze the strudel before baking. Just wrap it tightly in plastic wrap and aluminum foil. When ready to bake, no need to thaw; simply add 5-10 minutes to the cooking time.

To reheat leftover strudel, preheat your oven to 350°F (175°C) and place the slices on a baking sheet. Heat for about 10-15 minutes or until warmed through. This method ensures that the pastry regains its flakiness rather than becoming chewy, which can happen if microwaved. A quick reheat in the oven brings back that special homemade touch!

Questions About Recipes

→ Can I make the strudel ahead of time?

Yes, you can prepare the strudel and refrigerate it before baking. Just bake it when you're ready to serve.

→ What type of apples are best to use?

I recommend using tart apples like Granny Smith or a mix of sweet and tart for the best flavor.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven before serving.

→ Can I freeze the strudel?

Absolutely! You can freeze the unbaked strudel. Just wrap it well and bake from frozen, adding a few extra minutes to the baking time.