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Easy German Apple Strudel Bites: Perfect Flaky Snack

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These Easy German Apple Strudel Bites are flaky, buttery, filled with tender cinnamon apples, and come together in about 30 minutes. They taste like a hug from someone who loves you.

Ingredients

Scale
  • 3 medium apples (about 450g), peeled, cored, and diced into ¼-inch cubes
  • 2 tablespoons unsalted butter (28g)
  • ¼ cup granulated sugar (50g)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice (15ml)
  • ½ teaspoon vanilla extract
  • 2 tablespoons golden raisins (optional, 20g), soaked in warm water or rum for 10 minutes
  • 1 tablespoon all-purpose flour (8g)
  • 1 package frozen phyllo dough (about 16 sheets, thawed)
  • ½ cup unsalted butter, melted (113g)
  • ¼ cup plain breadcrumbs (30g)
  • 1 tablespoon powdered sugar
  • Optional: 1 tablespoon sugar + ½ teaspoon cinnamon for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
  2. Make the filling: In a small skillet over medium heat, melt 2 tablespoons of butter. Add the diced apples, sugar, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until the apples are just tender but still hold their shape. Add the lemon juice, vanilla, and raisins (if using). Sprinkle the flour over the top and stir for another minute until the mixture thickens slightly. Remove from heat and let it cool completely.
  3. Prepare your workspace: Unroll the thawed phyllo dough and lay it flat. Cover the stack with a slightly damp kitchen towel.
  4. Layer the pastry: Place one sheet of phyllo on your work surface. Brush it lightly with melted butter. Top with another sheet, brush again. Repeat until you have 4 layers stacked.
  5. Add the breadcrumb barrier: Sprinkle about 1 tablespoon of breadcrumbs evenly over the top buttered layer, leaving a 1-inch border around the edges.
  6. Fill and roll: Spoon about ⅓ of the cooled apple filling along the long edge of the phyllo stack, forming a log shape about 1½ inches thick. Fold the short ends inward slightly, then carefully roll the phyllo over the filling, tucking it gently as you go. Place the roll seam-side down on your prepared baking sheet.
  7. Repeat with remaining phyllo and filling to make 3 rolls total. Brush the tops of each roll with more melted butter and sprinkle with cinnamon sugar if using.
  8. Slice into bites: Using a sharp knife or pizza cutter, cut each roll into 1½-inch pieces. Don’t separate them yet—just score them.
  9. Bake for 18-22 minutes until deep golden brown and crisp. Let them cool on the baking sheet for 5 minutes before gently separating the pieces and transferring to a wire rack.
  10. Dust with powdered sugar right before serving.

Notes

Don’t skip cooling the filling—warm filling will make the pastry soggy. Phyllo dries out quickly, so keep it covered with a damp towel. If a sheet tears, just layer another on top. For extra crispiness, bake on the middle rack and rotate the pan halfway through. Make ahead: assemble rolls, refrigerate unbaked for up to 4 hours, then slice and bake. Freeze unbaked rolls for up to 3 months.

Nutrition

Keywords: apple strudel bites, German apple strudel, easy strudel recipe, phyllo dough apple strudel, fall dessert, apple pastry bites

Find it online: https://twirltaste.com/easy-german-apple-strudel-bites-perfect-flaky-snack/