Apple Strudel Recipe (using Fillo Dough)

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Are you looking for an easy to make Apple Strudel recipe? How does Flaky Fillo Dough wrapped around a filling made with perfectly-spiced sweet apples, raisins, and ground walnuts sound to you?

Of course, the walnuts and raisins are totally optional. You can always drizzle it with Salted Caramel Sauce if you want to be extra naughty.😏

I recently received a FedEx box full of Kontos products that were shipped to me here in Montana.

Kontos Foods contacted me before sending the box to see if I was interested in trying some of their products.

The box included various flatbreads, pizza crusts, and fillo dough. Since I already use their flatbreads to make personal-sized Gourmet Pizzas and Shawarma Pizza, I thought, "why not?"

My Easy Apple Strudel Recipe

Since I had already tried the flatbread, I was excited to try the fillo dough. I decided to use it to make "Apple Strudel" or "Apfelstrudel" (which originated in Austria).

Scott's family migrated from Austria and he frequently mentions the delicious strudel his mom used to bake when he was younger.

I took advantage of the fact that he was out with a few of his friends to bake the apple strudel and have it ready when he got home.

Scott was excited when he got home and loved the strudel. But what really surprised me was how much I LOVED the Kontos fillo dough!

Unlike other brands I've used in the past, it was very easy to work with. It did not dry out and become brittle or fall apart while being handled.

So if you can get your hands on some, I highly recommend it!

Ingredients

• 1 package fillo dough
• 4 large apples (Fuji or Granny Smith)
• 1/3 cup sugar
• 2 T. flour
• 1 T. lemon juice
• zest of 1 lemon
• 3/4 tsp. cinnamon (divided)
• 3/4 tsp. cardamom (divided)
• 1/4 tsp. ginger powder
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 1/2 cup walnuts (optional)
• 1/2 cup butter
• 1/4 cup raisins (optional)
• 2 T. bread crumbs

Directions

Defrost Fillo dough according to package directions.

Making the Filling

Peel, core, and chop the apples then add to a large bowl. Microwave for two minutes to par-cook the apples and release some of the juices.

Add sugar, flour, lemon zest and juice, 1/2 tsp. cinnamon, 1/2 tsp. cardamom, ginger, salt, and nutmeg to the apples. Stir to combine. Set aside.

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Meanwhile, grind the walnuts (if using) in a food processor and mix in the remaining 1/4 teaspoon of cardamom and 1/4 tsp. of cinnamon. Set aside.

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Strain excess liquid from the apples and reserve for basting.

Stir breadcrumbs and raisins (if using) into the apple mixture.

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Strudel Assembly

Melt the butter in a small, heavy-bottomed saucepan over low heat. Do not stir. Skim off the milk solids that float to the surface and set the remaining butter aside.

Unwrap the fillo dough and cut it into two manageable sections.

Some brands come in smaller portions already, while others, like this Kontos brand, come in 14" X 18" sheets. After cutting them in half, you should end up with two 14" X 9" sections.

Roll up half of the fillo sheets for another time, making sure they are sealed in the plastic and store in the freezer.

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Preheat oven to 350-degrees F.

Cover fillo sheets with plastic, or parchment paper, followed by a damp washcloth to keep the sheets from drying out.

Place another large sheet of parchment paper next to the sheets of fillo dough. This will be used to assemble the apple strudel.

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Place a sheet of fillo on the parchment paper and brush with butter. Sprinkle with 1 tablespoon finely ground walnuts.

Dust with powdered sugar. Continue these steps until you have used up 1/2 of the sheets (approximately 8 to 10 sheets).

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Generously brush the last sheet of fillo dough with butter.

Pile half of the apple mixture on the fillo dough close to one edge, leaving a 2" border from the top, bottom, and one of the sides.

Lift up on the parchment paper to fold the top, bottom, and side with the 2" border over the apple filling. Generously baste with the reserved apple juices.

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Continue rolling the dough over the filling until you have a tight package.

Brush the top with additional apple juices and butter.

Using a spatula, place the strudel on a pan lined with parchment paper. Bake for 25 to 30 minutes or until brown and crispy.

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While the first strudel is cooking, assemble the second strudel using the remaining ingredients.

Cool for at least 15 minutes before slicing. Sprinkle the baked strudel with powdered sugar before serving.

Cook's Tips

• Defrost frozen fillo dough in the refrigerator overnight and bring it to room temperature on the counter for 30 minutes before using it.
• Since you're making two strudels, consider making one with nuts/raisins and one without to satisfy everyone!
• If you prefer a sweeter strudel, drizzle the strudel with Salted Caramel Sauce before serving.
• For an even easier apple strudel recipe, use preserves as a filling. Apple Preserves or Pear Apple Preserves are both excellent options!

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