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If you crave apple desserts, this Gluten-Free Apple Strudel is a must-try! The filling features tender slices of apples, fresh lemon juice, a touch of coconut sugar, cinnamon, and a sprinkle of oats for added texture. For the delicate pastry, I used rice paper brushed with butter or light olive oil, creating a crisp, golden crust. This Apple Strudel is insanely delicious—each bite captures the cozy, comforting flavors of cooler weather.
The Art of Apple Strudel: A Celebration of Tradition
Apple strudel is one of my favorite desserts whenever I visit Vienna. The authentic version of this classic treat features delicate, thin layers of dough, filled with a simple yet delicious combination of thinly sliced apples, light oil, fine breadcrumbs, cinnamon, and white sugar.
The beauty of this dessert lies in its lightness—each bite is all about the sweet, tender apples, held together by the delicate layers of dough.
While the concept of making a classic apple strudel might seem simple, I can tell you it’s far from it! Before going gluten-free, I made strudel from scratch, including the phyllo dough.
I have my grandmother to thank for teaching me the art of stretching dough. She showed me how to carefully spread it out on the kitchen table until it was so thin you could practically see through it. Once the dough was perfectly stretched, I’d fill it with apples, roll it up, and bake. It was never an easy task, but the end result was always worth the effort!
Mastering Gluten-Free Apple Strudel: A Simple, Delicious Recipe
Today, I’m going to show you how to make a gluten-free apple strudel with easy, step-by-step instructions. This recipe is simple, straightforward, and the results are absolutely outstanding.
A Simplified Approach for Novice Cooks
To make it as easy as possible, I’ve kept the recipe simple—no stretching of the dough required! It’s a great option for beginners or anyone who wants a foolproof way to enjoy this classic dessert.
Perfect for Thanksgiving
You’re going to love this gluten-free apple strudel—it’s the perfect dessert to wow your family and friends, especially just in time for Thanksgiving! It’s easy to make, incredibly tasty, and sure to impress. I promise, you won’t be disappointed!
Best Apples for Baking: My Top Picks for Apple Desserts
Honeycrisp: Sweet, with a hint of tartness, making them perfect for balanced flavor in baked desserts.
Braeburn: Crisp and slightly tart, they hold their shape well and add a great depth of flavor.
Granny Smith: Tart with a firm texture, they complement sweet ingredients and provide a nice contrast in flavor.
Apples to Avoid for Baking
Red Delicious: Too soft and juicy; they can become mushy when baked and make the filling too liquidy, resulting in soggy dough.
Gala: While sweet, they are also too juicy and prone to becoming mushy in baked desserts.
Gluten-Free Rice Paper Wrappers: A Perfect Substitution for Phyllo Dough
For this gluten-free apple strudel, I used rice paper wrappers as a simple and effective substitute for traditional phyllo dough. These wrappers are made from a blend of white rice flour, tapioca flour, salt, and water, making them naturally gluten-free.
Thin and Delicate: The rice paper wrappers are incredibly thin, providing the perfect light, crispy texture for the strudel.
Preventing Sogginess: To keep the rice paper from becoming soggy during baking, I brushed each sheet with melted butter before layering them in the pan. This creates a golden, crisp crust without sacrificing flavor or texture.
Step-by-Step Instructions for Gluten-Free Apple Strudel
1 → make the applefilling
2 → soak the rice paper wrappers in warm water 1 – 2 minutes
3 → place the rice paper on a clean dish cloth to remove excess water
4 → layer the baking dish with 4 softened rice paper wrappers overhanging on the sides and brush with butter or for plant based diet use light olive oil
5 → spread half the apples in the pan and fold the rice paper over the apples. Brush the rice paper with butter and repeat step 4 and 5 with the remaining half of the apples
place two remaining sheets over the apples, tucking excess rice paper in the sides of the dish and brush with remaining butter and bake
If you try this Gluten-Free Apple Strudel recipe, please leave a comment below and let me know what you thought! I always love to hear your feedback, and I’m especially curious to know if you made any changes to the recipe and how it turned out.
You can also follow my latest creations and updates on Facebook. Thank you for your support, and happy baking!
Preheat oven to 350 F and generously butter an 8 x 8-inch baking dish
2.
Toss apple slices with lemon juice
3.
Combine sugar, oats, arrowroot powder and cinnamon. Add mixture to apples and gently combine to coat the apples. Set aside
4.
To prepare the rice paper, soak them briefly in warm water to soften. About 1 - 2 minutes. Then place them on a clean dish cloth to remove excess liquid. I usually soak 4 at a time
5.
Now that the filling and the rice paper is ready, it's time to construct the strudel. See pictures below for step by step instructions
6.
Layer the baking pan with 4 sheets. To do this, place the sheets so that they slightly overlap in the middle and hang the excess rice paper over the sides of the dish. Generously brush with melted butter
7.
Spread half the apples in the dish and fold the rice paper over the apples. Brush with melted butter. Place 4 more sheets over the apples the same way as the first sheets. Generously brush with melted butter and top with remaining apples. Fold the sheets over the apples and generously brush with butter. Place two remaining sheets over the apples, tucking excess rice paper in the sides of the dish and brush with remaining butter.
8.
Place the dish in the oven and bake for 55 - 60 minutes until the top is golden
Leave a Comment
Kristina
I would not recommend it Kimberley, the strudel may become soggy
Kimberley
Is it possible to freeze this before baking? Trying to reduce my baking stress.
Thank you.
Kristina
it is important for the rice paper to be dry and then brushed with butter just before baking. The pan should also be generously brushed. It is the butter that makes the rice paper crispy. I made some again just the other day, and the strudel was delicious. Maybe it is the type of rice paper she used? Sorry it did not work for her
Vivienne
My friend just made this recipe and said the rice paper turned out to be a Michelin Tire. Any suggestions to crisp this tire up???
Kristina
Thank you Sally for your kind comment, I am always here to help.
Sally D.
Many thanks Kristina, Your GF recipes are giving me a new lease on life,
you are a true wonder. From the Sunshine Coast. here in Australia
Kristina
Wonderful! Thank you for sharing, and the raisins sound delicious, I must try it next time.
Leslie
I made this strudel recipe last night and although the pastry isn’t quite what I expected it was incredibly delicious. I also added 3/4 cup of raisins to the apples. I will definitely make this recipe again. Thank you for all the delicious recipes and keep up the good work.
Kristina
Hi Samantha, when I was creating this strudel recipe I wanted the pastry to be super thin, just like they serve it in Vienna, and at the same time keeping the recipe simple enough so that anyone can make it. The secret for the rice paper to work is, after it softens place the rice paper on a kitchen towel to remove the excess water. Then brush it with butter or olive oil. Thank you for sharing your thoughts xx
Samantha
Just finished baking the strudel. I didn’t expect the pastry to be the way my mom use to make it, but it turned out delicious. The pastry is a bit different, but I know that some things can’t be the same when following a gluten-free diet. Thank you for this recipe, I will make it again. Me and my family loved it, especially the delicious apple filling!!
Kristina
Hi Lori, unfortunately there isn’t a gluten-free phyllo pastry that will replace the one with gluten. By using rice paper the pastry was thin as it should be. It is important to know that once the rice paper is softened, it should be dried on a kitchen towel and then brushed with melted butter in order to give it some crispness. Thank you for your review.
Lori
This recipe intrigued me, I just had to try to make it. It sounded easy so why not. My comments, although the pastry wasn’t the same as phyllo pasty it was still delicious, especially the filling. I would make it all over again without a doubt. Thank you!
Kristina
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