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apple strudel on a plate
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5 from 2 votes

Apple Strudel Recipe

Delicious Apple Strudel using Fillo Dough4
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: German
Servings: 16 servings
Calories: 260kcal


  • 1 package fillo dough
  • 4 large Fuji or Granny Smith apples
  • 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)


  • Defrost Fillo according to package directions.


  • 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. 


  • 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.


  • 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!


Serving: 1slice | Calories: 260kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 159mg | Fiber: 5g | Sugar: 23g