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, walnuts and raisins are totally optional. You can always drizzle it with Salted Caramel Sauce if you want to be extra naughty.😏
About This Recipe
I recently received a box of Kontos products to try. The box included flatbread, pizza crusts, and fillo dough. Since I already use their flatbreads to make personal-sized Gourmet Pizzas and Shawarma Pizza, I thought, "why not?"
I decided to use the fillo dough to make "Apple Strudel" or "Apfelstrudel" (which originated in Austria).
Scott's family migrated from Austria. He frequently mentions the delicious strudel his mom used to bake when he was younger.
So while he was out today, I decided to bake an apple strudel to surprise him. 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!
What Goes Into This Recipe
Ingredient Notes
- Fillo Dough— Fillo Dough comes in various thicknesses. I recommend Kontos brand Fillo Dough, #4.
- Raisins— Raisins are traditional in apple strudel, but totally not required. If you don't like raisins, leave them out.
- Walnuts— If you are allergic to nuts or just don't like them, they are optional and not required in this strudel recipe.
How to Make This Recipe
Defrost Fillo dough according to package directions.
Preparing 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, ½ tsp. cinnamon, ½ tsp. cardamom, ginger, salt, and nutmeg to the apples. Stir to combine. Set aside.
Meanwhile, grind the walnuts (if using) in a food processor and mix in the remaining ¼ teaspoon of cardamom and ¼ tsp. of cinnamon. Set aside.
Strain excess liquid from the apples and reserve for basting.
Stir breadcrumbs and raisins (if using) into the apple mixture.
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.
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 ½ of the sheets (approximately 8 to 10 sheets).
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.
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.
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.
Recipe FAQ's and Expert Tips
Apple Strudel is made wit various pastries, depending on the region, recipe, or who is preparing it.
Some make the dough from scratch, while others prefer using pre-made pastry. Still, others use puff pastry. In this recipe, we'll be using Fillo Dough to prepare our apple strudel.
Strudel is known for it's flaky and buttered layers of pastry, with a delicious spiced apple filling inside.
According to Helmut's Strudel, "It was the Turkish Baklava pastry, introduced into Austria in 1453, that laid the foundation for strudel. Gradually strudels with different fillings were created."
- 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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📖 Recipe
Apple Strudel Recipe
Ingredients
- 1 package fillo dough
- 4 large Fuji or Granny Smith apples
- ⅓ cup sugar
- 2 T. flour
- 1 T. lemon juice
- ¾ tsp. cinnamon (divided)
- ¾ tsp. cardamom (divided)
- ¼ tsp. ginger powder
- ¼ tsp. salt
- ¼ tsp. nutmeg (freshly grated)
- ½ cup walnuts
- ½ cup butter
- ¼ cup raisins
- 2 T. bread crumbs (plain)
Instructions
- Defrost Fillo according to package directions.
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, ½ tsp. cinnamon, ½ tsp. cardamom, ginger, salt, and nutmeg to the apples. Stir to combine. Set aside.
- Meanwhile, grind the walnuts (if using) in a food processor and mix in the remaining ¼ teaspoon of cardamom and ¼ tsp. of cinnamon. Set aside.
- Strain excess liquid from the apples and reserve for basting.
- Stir breadcrumbs and raisins (if using) into the apple mixture.
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.)
- 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.
- 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 ½ of the sheets (approximately 8 to 10 sheets).
- 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.
- 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.
- 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.
Notes
- 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!
Ika says
The strudel should be scored before baking. Just like when making baklava.
The slices do NOT cut away neatly
Hilda Sterner says
Thank you for the suggestion!
Terry Smith says
Do you have any other recipes for filling for the Fillo dough? I once had a strudel at a restaurant with some kind of chicken and mushroom filling. Your recipe for apple strudel sounds wonderful. I’ll try to order the dough online. Thanks, Terry
HildaSterner says
I usually use the dough to make baklava and spanikopita (spinach/egg filling). However, I love the chicken and mushroom idea. I might have some experimenting to do!
Kelly Methey says
This sounds so yummy! Can’t wait to try it!
HildaSterner says
Thanks, Kelly, wish I could serve you up a slice!