Bavarian Apple Strudel

Bavarian Apple Strudel

Bavarian Apple Strudel 15

One of the many jobs I had while working my way through nursing school was at a wonderful restaurant that was owned by Arthur (from Austria) and his wife Ulley (from Southern Germany).

We served all kinds of delicious dishes from the region that they grew up in, but one of the most popular was what Arthur jokingly called Bavarian Apple Strudel. He was always quick to point out that even though many people think of apple strudel as German in origin, it was actual the Austrians that invented it.

Arthur had a great sense of humor and his constant running joke about calling it Bavarian Apple Strudel was just kidding around with Ulley, who grew up in the German State of Bavaria, and the way he altered his Grandmother’s recipe to make it easier and quicker to make. Truth be told, it is nothing short of delicious, and super easy to make. So let’s get to making Arthur’s Bavarian Apple Strudel.

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Here’s the ingredients.      

In a small bowl, mix together the sugar and cinnamon. Peel, core and slice the apples and place in a large bowl. The easiest way is to use a peeler, corer, slicer like this one, but you could of course peel and slice the old fashioned way. We are looking for the apples to be a uniform 1/8” thick, so they will all done at the same time. Toss the apple slices with some lemon juice to keep them from turning brown.

Fun fact: There are 2,500 different varieties of apples grown in the United States. What are the best apples for strudel? Any good baking apple that will hold firm after baking will work. We like to use a couple of different varieties when we make strudel. Try mixing Braeburns and Honeycrisps, or Jonagolds and Fujis, or McIntoshs and Romes, or just go with whatever your favorite apples are.

Sprinkle the sugar and cinnamon mixture over the apples and toss to coat evenly.  

Arthur’s shortcut was to use Filo (or Phyllo) dough instead of making the dough from scratch. I smile whenever I think about my friend Arthur, an Austrian guy making apple strudel using Greek dough and calling it Bavarian. You can find Filo dough in the freezer section of any well stocked grocery store. It’s a little tricky to work with, but very forgiving.

Filo dough comes in very thin sheets that tend to want to rip and tear when you handle them. Line the bottom of a baking sheet with a piece of parchment paper. For this recipe, we’re going to use 5 layers of Filo dough, brushed with a light coat of melted butter between each layer. If a sheet happens to rip, just use the pieces like a jigsaw puzzle and keep going.

Next add apples. Use a slotted spoon to leave the juice in the bowl. Arrange the apples in a mounded row across the long direction of the dough, about 4 inches from the edge.

Use the parchment paper to roll the short end over the apples.

Repeat the process for the other side so you end up with a sort of apple burrito looking thing. Ideally the seam will be facing up (which will become the bottom when we bake it).

Use the last of the melted butter to glue the seam and then flip the strudel over so the seam is down on the baking sheet.

It’s ready for the oven. Bake for 40 minutes at 350° until the outside just starts to turn golden brown. Remove from oven and let cool for 10 minutes before slicing.

Serve with a generous dollop of whipped cream. Enjoy!

Bavarian Apple Strudel

Bavarian Apple Strudel

Arthur’s Bavarian Apple Strudel recipe is a delicious pastrythat is surprisingly easy to make using his special shortcut.
Prep Time20 mins
Cook Time40 mins


  • 3 apples
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • Filo dough
  • 1/4 cup unsalted butter melted


  • In a small mixing bowl, mix sugar and cinnamon. Set aside.
  • Peel, core and slice apples and place in large mixing bowl. Toss apple slices with lemon juice.
  • Add sugar and cinnamon mixture to apples. Toss to coat evenly.
  • Line baking sheet with parchment paper. Layer 5 to sheets of the Filo dough, lightly brushing with melted butter between each layer.
  • Mound up apple slices in a row approximately 4 inches from edge. Use the parchment paper to roll the Filo dough over the apples. Repeat for the other side. Brush a little melted butter on the seam and remove parchment paper. Set the strudel on the baking sheet, seam side down.  
  • Bake at 350° for 40 minutes, until it just starts to turn golden brown.
  • Remove from oven and cool on wire rack for at least 10minutes. Serve warm with a generous dollop of whipped cream.

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