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Viennese Apple Strudel

Prep Time: 45+ min

Cook Time: 25 min

Servings: 8

Viennese Apple Strudel Apfelstrudel with Phyllo Pastry

Here is an easy, step-by-step recipe for a easy Viennese Apfelstrudel, with Phyllo Pastry. The original is made with home made pastry. This method is quicker and I love how the Phyllo is so thin and crispy. I got inspired to make this this again from a cookbook I purchased in Schonbrunn Palace in Vienna, Austria. But I tweaked it using Phyllo and added my own favorite apples and I omitted the raisins, but you can certainly add them. I might make it with homemade pastry one day. But if you are like me and don't want to bother making your own pastry, I used Phyllo, since I want to sink my teeth into the strudel fast :) To hear more fun facts about the history of Strudel see my Youtube video



  • 1 Package Frozen Phyllo dough (leave overnight in fridge to thaw out)

  • 5-6 Cups of thinly sliced Apples (Granny Smith and Gala Apples)

  • 1 Cup of Sugar

  • 1/2 Cup of Breadcrumbs

  • 1 Tbsp. of Cinnamon (I use Ceylon cinnamon)

  • 1 Stick Melted butter

  • Icing Sugar

  • Whip Cream for added side deliciousness


  1. Preheat oven 350F

  2. Place peeled apples in a large bowl

  3. Add sugar, breadcrumbs and cinnamon mix and set aside (add more apples as needed due to snacking on them :) hard to resist


First roll:

  1. Open package carefully and place a slightly damp cloth over the sheets while working (to prevent from drying out)

  2. Place 1st phyllo sheet directly over a baking pan and brush sheet with melted butter

  3. Repeat the process with 6 Phyllo sheets by stacking them on on top of the other

  4. Place a cupful of the apples mixture toward one end of the phyllo pastry sheets

  5. Fold the sides (see my video)

  6. Fold over the top end with apples and press the apples with your hands and start rolling slowly

  7. Repeat this, you should have 4 rolls total.

  8. Place the strudels on the baking pan with the seam facing downwards and brush with melted butter

  9. Bake for 25 min, halfway brush with more melted butter

  10. Remove from oven and place strudels on a wire rack

  11. When slightly cooled dust with icing sugar