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Mini apple strudel with ice cream on top, also known as apfelstrudel.

Mini Apple Strudels (Apfelstrudels)

Julie Hession
Also known as "Apfelstrudel" in Germany, these mini, handheld apple strudels feature a spiced, juicy tart apple filling wrapped in layers of flaky, buttery phyllo pastry. Top them with vanilla ice cream or creme anglaise and dig in with a fork....or eat them by hand, warm from the oven.
Prep Time 30 minutes
Cook Time 25 minutes
Servings 12 strudels
Calories 387 kcal
5 from 4 votes
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Equipment

  • Damp kitchen towel
  • Baking sheet lined with parchment
  • pastry brush

Ingredients
 
 

Strudel filling

  • 2 tablespoon unsalted butter
  • 3 large tart apples, cored and chopped (see Notes)
  • 1 tablespoon lemon juice
  • ½ cup unseasoned panko or regular breadcrumbs
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon kosher salt
  • ¼ cup golden raisins
  • ⅔ cup chopped, lightly toasted hazelnuts

Strudel assembly

  • 24 sheets phyllo pastry, thawed (look for 14 X 9 inch sizes, or close)
  • ¾ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅙ teaspoon kosher salt

Instructions
 

  • Preheat oven to 350 °F (180℃.) Line a large baking sheet with parchment paper.

Strudel filling

  • In a large skillet over medium-high heat, melt butter. Add apples and lemon juice; sauté until softened, 4 to 5 minutes.
  • Transfer apples to a large bowl. Add bread crumbs, sugar, cinnamon, cardamom, salt, raisins and hazelnuts; stir to blend. Set aside to cool.

Strudel assembly (see Step by Step Photos, above)

  • In a small bowl, mix sugar with cinnamon and salt.
  • Place one sheet of phyllo on a clean work surface, short side facing you. Cover remaining sheets with a damp towel to prevent drying out.) Working quickly, brush sheet with melted butter and sprinkle with cinnamon sugar.
  • Top with a second sheet of phyllo.
  • Place ¼ cup (60 ml) apple filling about 1 inch (2.5 cm) from the bottom edge of the phyllo, leaving 3 inch (7.5 cm) borders on each side and about 10 inches (25 cm) at the top.
  • Carefully fold both long sides over filling so they overlap completely, covering filling. You will now have a 3 inch (7.5 cm) by 14 inch (35 cm) rectangle.
  • Brush top surface of rectangle with more butter and sprinkle with more cinnamon sugar.
  • Fold up the 1 inch (2.5 cm) bottom edge to form a little packet for the filling. Then fold packet over and over until you've reached the end of the phyllo. Press the end to seal.
  • Transfer packet to prepared baking sheet, seam side down. Brush top with butter and sprinkle with cinnamon sugar. Repeat with remaining phyllo sheets and filling, making 12 packets in total.
  • Bake in center of preheated oven for 25 to 30 minutes, until phyllo is deep golden brown and crisp. Cool slightly, then serve warm or at room temperature.

Video

Notes

  • I've found that green Granny Smith apples work well with this recipe, as their tart flavor contrasts with the sweet cinnamon sugar and the buttery phyllo.  
  • When working with thawed phyllo dough, be sure to keep it covered with a damp clean tea towel.  Until you brush it with the melted butter, it will dry out quickly when exposed to air. 
  • Creme anglaise, which I suggest serving with the strudel as an alternative to ice cream, is a light pouring custard made of sugar, egg yolks, milk or cream, and vanilla.  There are several good recipes for this online. 

Nutrition

Calories: 387kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 286mg | Potassium: 168mg | Fiber: 3g | Sugar: 25g | Vitamin A: 445IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg
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