Sweet, Tart & Flaky Apple Strudel Recipe

Learn how to make a sweet and tart classic Apple Strudel pastry with layers of flaky golden phyllo and a warm spiced apple filling. The key to this recipe is using a mix of apples and a locally pressed apple cider. This recipe is guaranteed to make everyone who tries it say, “Wow, I had no idea apple strudel could taste this good!”

By reducing fresh cider with ginger and spices into a rich syrup, we create a deeply “appley” filling that avoids sogginess and ensures every bite is packed with flavor.

Old: “The key to this apple strudel is using a mix of apples and a locally pressed apple cider. This recipe is guaranteed to make everyone who tries it say, “Wow, I had no idea apple strudel could taste this good!””

Print the recipe: https://medusakitchen.com/apple-strudel-recipe/

Ingredients:

🎃Pumpkin Spice Blend:
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon allspice

🍎Apple Filling:
6 cups apple (8–10 apples), peeled, sliced
1 cup apple cider (from the orchard)
2/3 cup dark brown sugar
1/4 teaspoon salt
1 tablespoon 🎃 pumpkin spice blend
1 lemon, juiced (2 tablespoons)
2 ounces fresh ginger, crushed (or 2 teaspoons ginger powder)

🍯Thickener:
2 tablespoons corn starch
1/4 cup apple cider
Whisk the cornstarch with a small amount of fresh apple juice to create a slurry, then pour it into the apple mixture and cook for 1 to 2 more minutes, until the filling has thickened.
4 tablespoons butter, soft
1 teaspoon vanilla

🥐Strudel Assembly:
8 ounces unsalted butter, melted
8 sheets of phyllo dough (for 2 strudels)

🔥Bake 350°F for 30 minutes.

✨Icing:
1 cup powdered sugar
1–2 tablespoons apple cider

this is how you make a delicious apple strudel that’s sweet and tart in every bite instead of using one type of apple use a mixture of apples so every bite is a little bit different and it just gives you a really well rounded flavor apple filling for this recipe we’re gonna need eight to 10 apples we’re gonna need a cup of fresh apple cider which I got from the Orchard we’re gonna get that on high to bring that to a simmer and to this two thirds of a cup of dark brown sugar quarter teaspoon of salt and then one tablespoon of my pumpkin spice I only use fresh squeezed lemon you know we’re looking at 2 ounces that was a nice juicy lemon fresh ginger that just gives us a little bit more of that ginger flavor and I’m gonna cut myself a piece I take a wider knife closer to the handle and I just tap it once I get it to start mashing I just wanna flatten it now I’ve exposed that I want that in here too and I’m gonna fish that out once this has infused we’re gonna keep it on a low heat and this is gonna be our thickener I have 2 tablespoons cornstarch we’ll give this a little stir now we’ve got this to a nice low simmer and we only have to let that ginger go about as long as it takes us to do these apples and I don’t like to cut the apples and put them in lemon water I like to cut them and use them right when I need them because I don’t want them to oxidize and I don’t want to add any water to this recipe I want this apple pie filling to be really appley if that’s even a word we’ve extracted some nice ginger flavor out of there see how nice and dark rich that is and we just pull the ginger out all in one piece like this also what I like to do so I like to cut my apples on my grater and I like to use the blade end and I just turn the apple as I go and I get a nice thin slice that ensures that my apples cook really quickly this is an apple filling that works great for pastries it holds up to the heat when it cools off and sets it cuts beautifully we’re gonna turn the heat on high on that it’s been about four or five minutes and look how quickly that happened so now we take our apple cider and our cornstarch slurry and we mix that in and it’s gonna be a little bit thinner than what it’s gonna look like when it’s refrigerated but we don’t want it to be like jello we want it to still have a nice sauciness to it you wanna give this a good 1 to two minute cook okay you wanna make sure that that starch is cooked out because if you don’t it’s gonna give you that chalky feeling in your mouth that’s a beautiful apple filling this is ready it’s done we’re just going to crack a corner a bit so it can steam off and put that in the refrigerator okay so now we’re going to make apple strudel and here’s one that I made three hours ago notice how it’s set up take our phyllo