This Apple Strudel in Phyllo Dough is very quick to prepare and it delicious to taste. And usually, there is no bite left for the other day. Give it a try!

When you want something fast and tasty or you have some unexpected visitors arriving, this Homemade Apple Strudel in Phyllo Dough is the best thing that you can have put on your table.

Difficulty: this Homemade Apple Strudel in Phyllo Dough is really very quick to prepare and very tasty. The only thing you need to prepare in advance is the Phyllo Dough. Usually, you can always found in the local food store.

Would I bake again? Yes! The next day I was already making the same pie only with curd.

Whom would I recommend? For all those in a hurry and for all lovers of Austrian strudel. Also for apple pie lovers and those who have their cellars filled with a number of apple boxes. This cake, unlike many others, provides the opportunity to consume more than two apples

Pay attention to some tips:

• For the cake, it is better to choose softer apples, because when baking they soften and then melt in the mouth. Winter apples are harder, they are better kept in cellars, of course, but can be a little too crispy and hard for this cake. In comparison, spring apples are soft, easy to cut, and when baked in the oven they soften and look like apple jams.

• Use raisins to flavor the filling. Before adding them you can soak them in hot water – the raisins will become softer.

• If the Phyllo Dough is frozen, thaw it half an hour before baking. It is important that the dough does not stick together. Never unwrap it. Cover with a towel to prevent it from drying out too quickly. You can freeze the rest of the dough as it usually doesn’t have a very long shelf life, but keep in mind that after a long time in the freezer, the dough becomes very brittle.

• Spread the first sheet of Phyllo Dough on a baking mat to prevent it from sticking to the table. Also, the dough will not tear when wrapping.

How to make Apple Strudel in Phyllo Dough?

For the cake, it is better to choose softer apples, because when baking they softens and then melt in the mouth. Winter apples are harder, they are better kept in cellars, of course, but can be a little too crispy and hard for this cake. Add cinnamon, vanilla sugar and white sugar. Add the raisins, you can soak them in hot water before, the raisins will become softer. Stir well and set aside.

Melt the butter. Take the Phyllo Dough. If the Phyllo Dough is frozen, thaw it half an hour before baking. It is important that the dough does not stick together. Never unwrap it. Cover with a towel to prevent it from drying out too quickly.

Place a few tablespoons of melted butter on a sheet of Phyllo Dough, spread it over the entire surface of the Phyllo Dough. Sprinkle with two tablespoons of white sugar. Repeat the same with the remaining leaves of the Phyllo Dough. Keep a few tablespoons of butter. 

After assembling all the leaves of the Phyllo Dough, place the apple filling on one side of them with a long strip: leave about 2-3 cm from one edge, place the filling about 5 cm wide strip. Start rolling the dough from the narrower edge of the rest of the dough, roll the dough all the way.

Place the future cake on a baking sheet lined with parchment paper. Sprinkle the surface of the cake with the remaining butter and sprinkle with brown sugar.

Bake for about 30 minutes in an oven preheated to 180 degrees. After removing, sprinkle with powdered sugar. Taste when the Apple Strudel in Phyllo Dough is still warm with vanilla ice cream or vanilla sauce.

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