How many layers of phyllo dough should I use?

Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer . (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked. We recommend using a serrated knife to cut the finished dish to prevent all of the filling from squishing out.

What pastry is apple strudel made from?

What pastry is apple strudel made from? Traditionally the dessert is made using soft 'strudel dough', which is hand-stretched into paper-thin sheets. But for our version, we've made things simpler by using shop-bought filo pastry , as it's most similar in consistency.

Where does apfelstrudel come from?

One of the most popular treats in any traditional Viennese café, this iconic dessert is considered by many to be the national dish of Austria. Often mistaken for being of German origin , the oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library.

Why is my strudel soggy?

Chef Jürgen suggests adding the filling ingredients in a single layer after rolling out the dough; mixing the filling together prior to assembly will result in a soggy strudel as the sugar will draw the water out from the apples.

What happens if you don't butter phyllo dough?

Tip #2: Add Butter or Oil for Flaky Phyllo Layers Just make sure you're doing one or the other—you will not achieve that delicious, flaky texture without the extra fat!

Why does phyllo dough need to be brushed with melted butter between layers?

The sheets are always layered with oil or butter, which creates the crispy, flaky texture when baked .

Why do you put vinegar in strudel dough?

The acidic properties of vinegar inhibit gluten , some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

What's the difference between apple strudel and streusel?

An apple strudel has thin sheets of pastry wrapped around the filling, while streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes .

Is strudel dough the same as filo pastry?

Even an amateur like me can tell the difference immediately: the homemade strudel pastry is soft and elastic while the filo is brittle and papery . Although both are brushed liberally with melted butter before they go into the oven, the Leiths version emerges with a far richer flavour.

How many layers does puff pastry have if prepared correctly?

A typical Puff Pastry can have a ranges of between 500 - 700 layers depending on the total of folds involved. You can fold the dough in a number of different ways and the two most common ways are called the " Single Fold / Letter Fold" and "Double Fold/ Book Fold".

Can you layer 2 sheets of puff pastry?

Yes, but you might want to use an eggwash or water to make sure the two layers stick together . Yep, there are recipes that call for exactly that.

Do you layer filo pastry?

Unroll the filo pastry pack. Remove sheets as you need them, keeping unused sheets covered with cling film or a damp tea towel. Brush each sheet with melted butter and layer up according to the recipe . Layering several sheets of pastry will make your finished dish sturdier.

How many folds puff pastry dough is given?

Blitz Puff Pastry It is chilled to firm the butter. The dough is rolled out to a rectangular shape and given a three-or four-fold .

Easy Apple Strudel (2024)

This apple strudel recipe is easy to make with puff pastry, so it comes together in under an hour.

How to Make Apple Strudel

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Apple Strudel Ingredients

These are the ingredients you need to make this easy apple strudel recipe:

Apples: The tartness from Granny Smith apples perfectly balances the sweet brown sugar.
Brown sugar: Opt for light brown sugar for the perfect sweet, cozy flavor.
Golden raisins: Golden raisins take the flavor and texture up a few notches.
Flour: All-purpose flour thickens the apple strudel filling.
Puff pastry: Two thawed puff pastry sheets are key to making this easy apple strudel.
Salt: A pinch of salt enhances the overall flavor, but it won’t make the strudel taste salty.
Egg and milk: Brushing an egg wash (made with one egg and a tablespoon of whole milk) over the puff pastry before baking ensures a gorgeous golden brown finish.

How to Make How to Make Apple Strudel With Puff Pastry

Here’s a brief overview of what you can expect when you make homemade apple strudel:

Stir the apples, brown sugar, golden raisins, and flour in a bowl.
Place each puff pastry on a lightly floured work surface and roll into two rectangles.
Fill and seal each pastry, then transfer to a baking sheet.
Brush on the egg wash and cut slits into the top.
Bake until golden brown.

Test Kitchen Tips

This top-rated user recipe was tested in our test kitchen. Here are some tips from recipe tester Nicole Hopper:

When working with puff pastry, it’s important to keep it cold. If it gets too warm, don’t hesitate to pop it in the fridge or freezer for a few minutes to chill.
Crimp edges tightly to ensure a good seal and minimize leakage in the oven. I like to press them together, then fold them over, then crimp with a fork for a super solid seal.
You could use regular raisins instead of golden raisins.
If you prefer things less sweet, you can reduce the sugar and raisins to ½ cup each.

How Long Does Apple Strudel Last?

Nicole says this apple strudel is best eaten immediately. “I do not recommend storing leftovers, as the pastry will go soggy. If you won’t eat both strudels, it’s best to just halve the recipe.”

Allrecipes Community Tips and Praise

“It was delicious,” raves one Allrecipes community member. “I added a little nutmeg and cinnamon.”

“This was super easy to make,” according to another community member. “I'm not a fan of raisins, so I added some walnuts instead. I also sprinkled in some nutmeg and cinnamon. My eldest son had fun rolling out the dough.”

“So easy, even for a first-time strudler,” says yrnldy. “My apples were a sweeter variety, so I should have cut back on the sugar. I suggest using a rimmed baking sheet, as I had some ooze that escaped. Delicious.”

Editorial contributions by Corey Williams