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

Cook Time 25

Servings strudels

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

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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

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