These mini apple strudel are made with phyllo dough for super thin, flaky layers. Thinly sliced apples along with raisins and chopped nuts make these easy pastries taste as close as possible to my great-Grandma's delicious and authentic German apfelstrudel.
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
My Great-Grandma's Recipe
German apfelstrudel was my Grandpa's favorite dessert. He would tell us stories of how his mom would make it from scratch. She would roll out the dough as large as their dining table, and then slice the apples paper-thin.
Any "strudel" made with chunky apples or puff pastry was just apple pie, according to my Grandpa.
This mini apple strudel recipe is based on my authentic German apple strudel which was inspired by my great-Grandma's recipe. It tastes great any time of the year, but especially around Fall when apples are in season. For more baked apple recipes, try German apple pie, savory apple and onion pie, fancy apple frangipane tart, and baked apples (Bratapfel).
Growing up in Germany, we'd always try apple strudel if it was on the menu, to see how close it came to my great-Grandma's version. A lot of the "apple strudels" here in the U.S. are really just mini apple pies. Which still taste great! But wouldn't pass my Grandpa's standards for a real strudel.
Mini apple strudel are a great breakfast especially around holidays like Thanksgiving. I've even eaten them for a sweet breakfast! They have apples and raisins, so it's basically a fruit salad, right??
Ingredients and Substitutions
- Phyllo pastry dough - Phyllo dough (also spelled filo dough) usually comes frozen from the grocery store. Allow it to thaw overnight in the fridge so it won't tear.
- Raisins - Adds a pop of fruity sweetness in each bite. You can use either dark raisins or golden raisins.
- Chopped nuts - I usually add walnuts or almonds for a crunchy texture. You can leave the nuts out, if you wish.
- Apples - I recommend using Granny Smith, Honeycrisp, Gala, or Jonagold which are some of the best apples for baking.
- Lemon juice - Use fresh-squeezed juice from about half a medium lemon if possible for the best flavor. In a pinch you can substitute bottled lemon juice, but I find it can sometimes have a weird chemical flavor.
- Granulated sugar - Sweetens the filling. You could substitute brown sugar for a caramel-like flavor.
- Cinnamon and nutmeg - Add warm spiced flavors that compliment the baked apples. You could also add ground cloves, allspice, or cardamom.
- Unsalted butter - Melted butter brushed on the phyllo dough makes it crispy and flaky once it's baked. You could use salted butter instead.
- Bread crumbs - Use either unseasoned bread crumbs or Panko bread crumbs to help absorb excess moisture from the apples so the bottoms of your mini apple strudel don't become soggy.
- Powdered sugar - Sifted on top of your traditional German apple strudels to add sweetness and a beautiful appearance.
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Cover the raisins with hot water. Soak for 30 min.
2. Peel and thinly slice the apples. Discard the cores.
3. Mix the drained raisins, apple slices, chopped nuts, lemon juice, granulated sugar, and spices.
5. Fold the sheet of phyllo dough in half widthwise. Brush more butter on top.
7. Spread some of the apple filling in a line down the center of the dough width-wise. Fold the long edges of the dough in half and inch.
9. Repeat with the remaining sheets of phyllo dough and apple filling. Brush with the remaining melted butter.
4. Separate one sheet of thawed phyllo dough. Brush a little melted butter on the dough.
6. Spread some of the bread crumbs evenly over the folded dough.
8. Fold the sides of the phyllo dough over the apple filling. Place it seam-side-down on a baking sheet lined with parchment paper.
10. Bake for 12 to 15 minutes at 400°F until they're golden brown. Dust the tops with sifted powdered sugar.
Carissa's Kitchen Tip
Phyllo dough is really thin and can tear or dry out. Make sure you allow it to thaw overnight, since frozen phyllo dough is more likely to tear or break. And keep your extra dough covered with plastic wrap and a damp towel to prevent it from drying out.
Recipe Tips
- Peel your apples: I recommend peeling the apples so they can become really soft as they bake, to contrast the flaky phyllo pastry.
- Thinly sliced apples: I usually use a sharp kitchen knife to slice my apples as thinly as possible. You can also use a mandoline to get thin, even slices.
- Best apple varieties: I recommend using Granny Smith, Honeycrisp, Gala, or Jonagold, which are some of the best apples for baking.
Variations
- Dough: You can also use homemade phyllo dough, like my recipe for authentic German Apfelstrudel. Or use puff pastry like in my braided cherry strudel.
- Spices: Feel free to add a quarter teaspoon of ground cloves, allspice, or cardamom for more spiced flavor.
- Dried Fruit: Instead of raisins, you could substitute chopped dates or apricots. Just make sure you still soak your dried fruit, otherwise your strudel filling could be dry.
- Nuts: I usually use chopped almonds or walnuts, but feel free to use any nuts you prefer including pistachios, hazelnuts, cashews, or pecans.
- Berrries: Instead of apples, make blueberry strudel or strawberry strudel!
Storage
Mini apple strudel are best eaten fresh, warm, and crispy from the oven. After a day, they become soggy and the powdered sugar dissolves into the phyllo pastry. They're still tasty, but not the best texture.
- Room Temperature: Store cooled mini apple strudels under a cake dome or in airtight container at room temperature for up to 1 day.
- Fridge: Store cooled mini apple strudels in an airtight container in the fridge for up to 3 days.
- Reheat: You can warm leftover mini strudels in the oven or a toaster oven, and sprinkle the top with a little extra powdered sugar.
- Freezer: I don't recommend freezing mini apple strudel, since they become pretty soft and soggy as they defrost.
Frequently Asked Questions
Can you make mini apple strudel with puff pastry?
Technically you can substitute the phyllo dough for puff pastry, but I would consider that apple hand pies or apple turnovers, not German apple strudel.
How to serve mini apple strudel?
There's so much flavor packed in each mini strudel from the soft apples, fruity raisins, crunchy nuts, and warm spices that you only need to sift powdered sugar on top and enjoy them! However, you can also serve them with vanilla ice cream, caramel sauce, or vanilla sauce.
How do I prevent phyllo dough from sticking together?
When phyllo dough is too damp, it can create condensation and the sheets can stick together. To avoid this, allow your frozen dough to defrost overnight in the fridge.
If you try to defrost it from frozen at room temperature, it'll create too much moisture and become sticky.
Related Recipes
Looking for more German cake and pastry recipes like this easy apple strudel? Try these:
Mini Apple Strudel with Phyllo Dough
Equipment
- measuring cups and spoons
- mixing bowls
- Large Spoon or Spatula
- vegetable peeler
- Pastry Brush
- sifter
Ingredients
- 6 sheets phyllo pastry dough, thawed in the fridge (store bought)
- ⅓ cup raisins
- ¼ cup chopped nuts (like walnuts or almonds)
- 1 pound apples (I recommend using Granny Smith, Honeycrisp, Gala, or Jonagold)
- 1 tablespoon lemon juice (from half a medium lemon)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 tablespoon unsalted butter, melted
- ¼ cup unseasoned bread crumbs or Panko bread crumbs
- ⅓ cup powdered sugar (also called confectioners' sugar)
Instructions
- Cover the raisins with hot water or apple juice in a bowl and allow them to soak for at least 30 minutes, or overnight.(Or you can microwave the raisins and water in a microwave safe bowl for 1 minute then let them sit for 10 minutes.)
- Peel and thinly slice the apples. Discard the cores.(You want the apple slices as thin and as evenly sliced as possible, so use a sharp kitchen knife or a mandoline slicer.)
- In a large bowl, mix the soaked and drained raisins, apple slices, chopped nuts, lemon juice, granulated sugar, cinnamon, and nutmeg. Set aside.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Separate one sheet of thawed phyllo dough and place it on your counter. Use a pastry brush to brush a little melted butter on the dough.Fold the sheet of phyllo dough in half widthwise (hold a shorter edge and bring it to meet the other short edge). Brush a little more butter on the top of the phyllo dough.
- Spread about 2 teaspoons of the bread crumbs evenly over the folded dough.Scoop out a few large spoonful's of the apple filling in a line down the center of the dough width-wise.
- Fold the edges and sides of the phyllo dough over the apple filling. Place it seam-side-down on the prepared baking sheet.Repeat with the remaining sheets of phyllo dough and apple filling. (You should have 6 mini apple strudels in total.)
- Brush the top of your mini apple strudels with the remaining melted butter.
- Bake for 12 to 15 minutes, until the strudels are golden and crispy.Allow your strudels to cool for 10 minutes, then dust the top with sifted powdered sugar. Enjoy!!
Notes
- Best apple varieties: I recommend using Granny Smith, Honeycrisp, Gala, or Jonagold which are some of the best apples for baking.
- Serve fresh: Mini apple strudel are best eaten fresh, warm, and crispy from the oven. After a day, they become soggy and the powdered sugar dissolves into the phyllo pastry.
- Storing: Store cooled strudel at room temperature in airtight container at room temperature for 1 day or in the fridge for up to 3 days.
- Reheating: You can warm leftover mini strudels in the oven or a toaster oven, and sprinkle the top with a little extra powdered sugar.
- Phyllo Dough Tips: To avoid phyllo dough sticking together, allow your frozen dough to slowly defrost overnight in the fridge, not at room temperature. To avoid phyllo dough from tearing, keep it covered with plastic wrap and then a damp kitchen towel.
Lee
Thank you for sharing this recipe
Carissa Erzen
Thank you for reading!