My Grandma’s Apple Strudel Recipe – The Flaky, Cinnamon-Sweet Classic That Feels Like Home

Some recipes don’t just feed you — they take you back. Back to warm kitchens, flour on the counter, and that unmistakable smell of apples and cinnamon drifting through the house like a promise. Grandma’s Apple Strudel is one of those desserts.

It’s simple, humble, and quietly perfect: tender apples softened with sugar and spice, tucked into thin layers of flaky pastry, baked until golden and crisp. This isn’t the kind of dessert that needs frosting or fancy decoration. It’s beautiful because it’s real — and because every bite tastes like someone cared.

If you’ve ever wanted a dessert that feels like tradition, this is it.

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My Grandma’s Apple Strudel Recipe

Ingredients

For the Filling

• 5–6 apples, peeled and thinly sliced (Granny Smith + Honeycrisp is great)

• ½ cup granulated sugar (or ⅓ cup if you prefer less sweet)

• 2 tsp cinnamon

• ¼ tsp nutmeg (optional)

• 1 tbsp lemon juice

• 2 tbsp flour or cornstarch (thickens juices)

• ½ cup raisins (optional)

• ½ cup chopped walnuts or pecans (optional)

• Pinch of salt

For the Pastry

Option A (easy and classic):

• 1 package puff pastry sheets (thawed) or 10–12 sheets phyllo dough

• 4 tbsp melted butter (for brushing)

Option B (traditional strudel dough):

• 2 cups flour

• ½ tsp salt

• ¾ cup warm water

• 2 tbsp oil
  (If you want, I can write the full traditional dough method too.)

For Finishing

• 1 egg (for egg wash) or melted butter

• Powdered sugar for dusting

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Instructions (Easy Puff Pastry or Phyllo Version)

1) Prep the Filling

1. Peel and slice apples thin.

2. In a bowl, toss apples with sugar, cinnamon, nutmeg, lemon juice, flour/cornstarch, salt, and optional raisins/nuts.

3. Let sit 10 minutes to pull out juices.

2) Preheat

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

3) Assemble (Puff Pastry)

1. Lay out puff pastry sheet on parchment.

2. Spoon apple filling down the center, leaving a border.

3. Fold pastry over the filling and seal edges.

4. Brush with egg wash (or butter).

OR Assemble (Phyllo)

1. Lay out 6–8 sheets phyllo, brushing each lightly with melted butter.

2. Spread apple mixture along one long edge.

3. Roll tightly like a log and place seam-side down.

4. Brush top with butter.

4) Bake

Bake 30–40 minutes, until golden brown and crisp.

5) Cool + Serve

Cool 10–15 minutes, then dust with powdered sugar. Slice and serve warm.

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Why This Strudel Works

• Thin pastry bakes crisp and flaky

• Apples soften into a cinnamon-sweet filling

• Flour/cornstarch thickens juices so it doesn’t turn soggy

• It’s simple but feels special every time

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Tips for the Best Apple Strudel

• Use a mix of apples: tart + sweet gives the best flavor

• Slice apples thin so they cook evenly

• Don’t skip thickener (flour/cornstarch) — it prevents leaking

• Let it cool a bit before slicing for cleaner pieces

• If using phyllo, keep sheets covered with a towel so they don’t dry out

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Serving Suggestions

• Serve warm with vanilla ice cream

• Drizzle caramel sauce for extra indulgence

• Add whipped cream and cinnamon on top

• Perfect with coffee or tea

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FAQ – Grandma’s Apple Strudel

What apples are best for strudel?

Granny Smith, Honeycrisp, Fuji, or a mix. Tart apples help balance sweetness.

Can I make apple strudel ahead of time?

Yes. Bake it, cool completely, and store covered. Reheat in the oven to re-crisp.

How do I keep the bottom from getting soggy?

Use flour/cornstarch in the filling and bake on a parchment-lined sheet. You can also sprinkle a little breadcrumbs under the filling (phyllo version).

Can I freeze apple strudel?

Yes. Freeze baked strudel up to 2 months. Reheat from frozen at 350°F until warm and crisp.