Mini Apple Strudel with Phyllo Dough
These mini apple strudels are made with phyllo dough for super thin, flaky layers. Thinly sliced apples along with raisins and chopped nuts make these delicious and as close to my great-Grandma's authentic German apfelstrudel as possible.
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.
Nutrition
Serving: 1strudelCalories: 322kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 30mgSodium: 115mgPotassium: 196mgFiber: 3gSugar: 23gVitamin A: 393IUVitamin C: 5mgCalcium: 25mgIron: 1mg
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