Apple strudel is one of Austria’s most beloved desserts — thin layers of pastry wrapped around warm, spiced apples and baked until golden and crisp. Traditionally served in cafés throughout Vienna, it’s a dessert that feels both simple and refined, often enjoyed with coffee and a dusting of powdered sugar. To be honest, I had this for breakfast one morning. Why not!!

This classic apple strudel recipe is inspired by those café versions: tender apples, subtle spice, and delicate layers that crackle when sliced. It’s comforting without being heavy and perfect for any afternoon coffee or tea, holidays, or anytime you want a dessert that reminds you of vacation.

Why You’ll Love This Recipe

Classic Austrian café dessert
Warmly spiced apple filling
Crisp, flaky pastry layers
Not overly sweet
Perfect with coffee or tea

Print Recipe

Prep Time 25

Cook Time 40

Servings: 6 -8 slices

Course: Breakfast, Coffee Time, Dessert, Snack

Cuisine: European

Ingredients Method Notes

Ingredients

Ingredients You’ll Need

For the filling:

4 –5 medium apples peeled, cored, and thinly sliced
¼ cup granulated sugar
1 tsp cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
¼ cup raisins optional
¼ cup breadcrumbs

For assembly:

6 sheets phyllo dough
¼ cup unsalted butter melted

For serving (optional):

Powdered sugar
Whipped cream or vanilla sauce

Method

How to Make Apple Strudel

Step 1: Prepare the filling

In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, lemon juice, raisins, and breadcrumbs. Set aside.

Step 2: Prepare the phyllo

Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Repeat with remaining sheets, layering them on top of each other.

Step 3: Add the filling

Spoon the apple mixture along one long edge of the phyllo, leaving a border on the sides.

Step 4: Roll the strudel

Fold in the sides and carefully roll the strudel into a log. Transfer seam-side down to a lined baking sheet.

Step 5: Bake

Brush the top with additional melted butter and bake at 375°F (190°C) for 35–40 minutes, until golden and crisp.

Step 6: Cool slightly and serve

Let cool briefly, then dust with powdered sugar before slicing.

Notes

Tips for the Best Strudel

Slice apples thinly for even baking
Don’t overfill — easier rolling = better layers
Keep phyllo covered while working. Don’t let it dry out.
Serve warm and within one day for the best texture

Serving Suggestions

Apple strudel is traditionally served with:

Powdered sugar
Whipped cream or vanilla sauce
Coffee or espresso

Make-Ahead & Storage

Strudel is best enjoyed the day it’s baked, but can be stored covered at room temperature for up to 1 day. Rewarm gently in the oven to restore crispness.

It’ll still be delicious for up to 3 days. It’ll just be missing the crispiness of fresh out of the oven. Feel free to microwave for 30 seconds or so and enjoy!

Travel Note

In Vienna, apple strudel is a staple of café menus — served warm, dusted with sugar, and enjoyed alongside strong coffee. It’s a dessert (or in my case breakfast) that invites you to relax, exactly as it’s meant to be.