Making fresh apple strudel doesn’t have to take a lot of time. By utilizing store bought phyllo dough, you can easily have a delicious and warm dessert in under thirty minutes.

We all have moments where life can be overwhelming but that shouldn’t have to keep you from making a quality dessert, if needed. With the help of pre-made phyllo dough, you don’t have to spend the time and energy on stretching your own homemade strudel dough. You can effortlessly make a buttery and flaky pastry without fail. Now, I know this cheating a little bit but I won’t tell if you won’t.

Easy Peasy Apple Cinnamon Strudel 

2 McIntosh apples; peeled and diced

2 TBSP light brown sugar

1 tsp ground cinnamon

1 tsp cornstarch

Pinch of kosher salt

1 roll of thawed phyllo dough

5 TBSP melted unsalted butter

Preheat the oven to 375 °F and line a large baking sheet with parchment paper.

In a mixing bowl mix together your apples, sugar, cinnamon, cornstarch and salt. Keep mixing until everything is coated in the seasoning and the cornstarch is completely incorporated, put aside.

Melt your butter and put aside.

Unroll your phyllo dough and cover with a damp tea towel.

Take one sheet of phyllo and lay it down flat on a cutting board or a clean tea towel so that it is laying vertical. 

With a pastry brush, cover the dough with your melted butter and lay another sheet of phyllo on top of your buttered sheet, gently press the two sheets together. 

Next, take about a tablespoon of your apple filling and place at the bottom middle portion of the dough making sure that the filling touches the edges. Butter all the edges and the top portion of the phyllo. Fold the bottom edge of the dough so it half covers the filling. Then fold the long sides in to create a neat edge. At this point it will look like the filling is sitting inside an envelope. 

From here you’re going to roll up the filling in the rest of the dough. Place your rolled strudel on your prepared baking sheet, brush a little more butter on the top and sides of the pastry. Continue to these steps until you no longer have any more filling. I got six personal sized strudels from this amount of filling ingredients. 

Once all your strudels are prepared and butter, bake them in the oven for 10-15 minutes or until a nice golden brown. Cool the strudels on the baking sheet for 15 minutes before transferring to a wire rack to finish cooling. 

Serve slightly warm with a dusting of powdered sugar, powdered sugar glaze or whipped cream. 

Sugar Glaze

Mix together a ¼ cup of powdered sugar and a teaspoon of milk. Add the milk until you’ve reached your desired consistency, drizzle over strudels.