Easy Apple Strudel Recipe with Filo Pastry
This easy apple strudel recipe is simple and delicious. The sweet apples are flavored with warm spices, like nutmeg and cinnamon. Then, wrapped in filo pastry that bakes into a flaky delicious dessert you will love. The warm spices and abundance of apples in fall make this a perfect dessert for Thanksgiving or Christmas celebrations.
This has got to be my Rhea’s all-time favorite treat. She loves apple desserts and this one definitely is top on her list. The apples are baked soft and sweet with delicious raisins and pecans, which she loves.
The ‘Apfelstrudel’ (or ‘apple strudel’) is a sweet Austrian pastry. More than a pastry, it is a cultural icon. The word strudel means “whirl” in German. The first versions of this sweet treat were simple variations on rolled-up bread. This sweet Austrian dessert has roots dating back to the 15th century.
The traditional homemade pastry is strudel dough and it takes longer to make. I’ve seen the effort that goes into making it. But, I don’t have the time or patience to do that. A couple of years ago, I did make it from scratch just to show my nieces how it’s done old school. You know, the kids growing up want to see it done at home. It sure is fun if you want to make a project with the kids. But, on a regular basis – I use store-bought filo or puff pastry.
Why make this pastry
- This is as simple as it can get. Fresh apples, cinnamon, and spices.
- The apples are freshly cut into pieces. These are so wonderfully soft and tender just moist and sweet.
- Most of the ingredients in this recipe are easy to find or simple pantry staples.
- Leftovers keep well in the fridge for about 4 to 5 days.
- It is the perfect gift to take with you to family and friends in the fall when apples are in season.
- While this is delicious on its own it can be served with many different options from simple vanilla ice cream to pastry cream or vanilla sauce, whipped cream.
Ingredients and substitutes
- Apple – I love to use Granny Smith apples or Golden Delicious – they stay firm and don’t become mushy when cooked.
- Brown sugar – I love using brown sugar in this recipe. I love the zing molasses in the brown sugar brings to this. But, if you like, you can also add white sugar.
- Cinnamon and nutmeg – I love the warmth of cinnamon and nutmeg. But, I have also tried it with gingerbread spice mix as well as a pumpkin spice mix. All of these bring apples to a whole new dimension.
- Orange Juice – I use orange juice because it’s quite neutral and does not affect the taste of the apples much. Especially, because of the spices. But, if you prefer, you can also substitute it with apple juice.
- Breadcrumbs – Oh, these have a job to do in this recipe. The bread crumbs are there to absorb all the excess moisture, so the pastry does not become soggy.
- Filo Pastry – In phyllo dough, all the layers crisp nicely, even the inner layers. But you can also make this using puff pastry which bakes like a flaky pastry crust on the outside and soft on the inside.
- Dried fruits – my mom always used rum-soaked raisins and chopped walnuts. You can also soak them in lukewarm water.
Easy apple strudel with Filo pastry
- Preheat the oven to 375°F/190°C/Gas Mark 5
- Apple – Wash, peel, and core the apples. Chop each into half then quarters – then slice each quarter into three slices.
- Apple filling – Add all the filling ingredients along with the sliced apples. Stir well to combine. Cover the bowl with plastic wrap and set it aside.
Pro tip -prepare the apple filling when you are ready to bake otherwise the apples will release too many juices.
- Prepare filo – Open the filo on a clean work surface. Brush melted butter over each filo and sprinkle with finely chopped nuts or breadcrumbs one at a time. I like to do mine like an open book as shown in the video.
Pro tip – Ensure the filo pastry is thawed but kept covered under a damp cloth to prevent it from drying out. Flip from one side towards the center starting from the bottom toward the top then the next side. This prevents unnecessary tearing.
- Filling – Add the remaining breadcrumbs to the apples. Combine well. Pile the apple mixture onto the filo towards one side leaving two inches away from the edges so you can fold the sides.
- Fold – Wrap the apple in the filo like a parcel folding the edges over the apples. Then, roll over and tuck the edges under so the weight of the apples is on top. This will prevent the strudel from opening.
Pro tip – Filo is usually not too long which is why we need 6 to 8 sheets to make up for the layers with just a single roll.
- Bake – Place the strudel on a baking tray lined with parchment paper seam-side down. Brush the top with melted butter. Bake on the center rack for about 30 minutes or until golden brown.
- Cool – Let cool on the baking sheet for 5 minutes then immediately transfer to a platter. When cooled dust with powdered sugar.
Pro tip – if there is too much juice on the baking tray, you want to transfer the strudel over to another platter immediately so it won’t soak into the filo pastry. - Enjoy!
Tips for Success
- Filo is thin sheets of pastry so they dry out very quickly. Keep them wrapped in the fridge for as long as possible.
- Apple can discolor easily but soaking them in lemon water tends to make them very soggy when baking. I like to work quickly and use a bit of extra lemon juice on the cut apples.
- Use a mix of different apples so you have different textures of apples when baked. For example, granny smith will stay firm when baked as compared to other apples that tend to get soft when baked.
- Butter makes for a more crisp filo that won’t soak up easily and become soggy. So brush the filo well.
- Using nuts between the filo pastry keeps the layers separate. If you don’t want to use nuts, you can also use breadcrumbs
- Make sure to preheat the oven for at least 20 minutes so the pastry goes into a hot oven. A low oven will make for a very soggy pastry.
- It is normal to have apple juices on the baking tray when baking a strudel so make sure to line the baking pan with parchment paper.
- Let the juices on the baking tray cool – the apple syrup sets as it cools and can be served with the strudel when cut.
The apple strudel will stay at room temperature for 2 to 3 days. And it can keep for about a week if wrapped well and kept in the fridge.
A strudel is a dessert made with thin layers of pastry often filo pastry. And a streusel is a crumbly mixture of flour, sugar, and butter often sprinkled over baked pies and desserts like apple pies, cakes, and crumbles.
Yes, you can freeze this. Freeze it flat on a baking tray first to prevent it from crumbling. Then wrap it well in parchment paper and place it in a ziplock bag. It’s best to thaw overnight in the fridge rather than on the countertop. Reheat it by baking it in a hot oven at 180 C for about 35 to 40 minutes
Filo means ‘leaves’ and refers to a thin pastry made with just flour, salt, and water. In contrast, puff pastry is a laminated dough made with eggs, sugar, flour, and lots of butter. In addition, filo, when baked, is thin, crisp, and delicate. And puff pastry is rich, flaky, and thick.
Yes, you can make a strudel with puff pastry. However, filo and puff pastry are both very different. So, the end result will be different. And yet, both are very delicious. Also, the puff pastry is flakier similar to my pleated apple turnover.
Easy Apple Strudel Recipe with Filo Pastry
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 6 (114 g) Filo pastry sheets (or 5)
- 4 tbsp (60 g) Unsalted butter melted
- 4 tbsp Breadcrumbs
- ¼ cup Chopped nuts (pecans, walnuts)
Apple filling
- 1 lb (450 g) Apples (4 apples)
- 1 tbsp Lemon juice
- 2 tbsp (4 tbsp) Fresh orange juice (or rum)
- ¼ tsp Kosher salt
- ¾ cup (165 g) Brown sugar (light )
- ½ tsp Cinnamon (powder)
- ¼ tsp Nutmeg (fresh grated)
- ½ cup (60 g) Chopped Dried fruit (raisins, apricots, or cranberry)
- ½ cup (70 g) Chopped nuts (pecans, walnuts)
Plus
- 2 tbsp Powdered sugar (for dusting )
Instructions
- Preheat the oven to 375°F/190°C/Gas Mark 5
- Apple – Wash, peel, and core the apples. Chop each into half then quarters – then slice each quarter into three slices.1 lb Apples
- Apple filling – Add all the filling ingredients along with the sliced apples. Combine well. Cover the bowl with plastic wrap and set it aside. Pro tip -prepare the apple filling when you are ready to bake otherwise the apples will release too many juices.1 tbsp Lemon juice, 2 tbsp Fresh orange juice, ¼ tsp Kosher salt, ¾ cup Brown sugar, ½ tsp Cinnamon, ¼ tsp Nutmeg, ½ cup Chopped Dried fruit, ½ cup Chopped nuts
- Prepare filo – Open the filo on a clean work surface. Brush melted butter over each filo and sprinkle with finely chopped nuts or breadcrumbs one at a time. I like to do mine like an open book as shown in the video. Pro tip – Ensure the filo pastry is thawed but kept covered under a damp cloth to prevent it from drying out. Flip from one side towards the center starting from the bottom toward the top then the next side. This prevents unnecessary tearing.6 Filo pastry sheets, 4 tbsp Unsalted butter melted, 4 tbsp Breadcrumbs, 1/4 cup Chopped nuts
- Filling – Add the remaining breadcrumbs to the apples. Combine well. Pile the apple mixture onto the filo towards one side leaving two inches away from the edges so you can fold the sides.
- Fold – Wrap the apple in the filo like a parcel folding the edges over the apples. Then, roll over and tuck the edges under so the weight of the apples is on top. This will prevent the strudel from opening. Pro tip – Filo is usually not too long which is why we need 6 to 8 sheets to make up for the layers with just a single roll.
- Bake – Place the strudel on a baking tray lined with parchment paper seam-side down. Brush the top with melted butter. Bake on the center rack for about 30 minutes or until golden brown.
- Cool – Let cool on the baking tray for 5 minutes then immediately transfer to a platter. When cooled dust with powdered sugar. Pro tip – if there is too much juice on the baking tray, you want to transfer the strudel over to another platter immediately so it won't soak into the filo pastry.2 tbsp Powdered sugar
- Enjoy!
Recipe Notes & Tips
- Filo is thin sheets of pastry so they dry out very quickly. Keep them wrapped in the fridge for as long as possible.
- Apple can discolor easily but soaking them in lemon water tends to make them very soggy when baking. I like to work quickly and use a bit of extra lemon juice on the cut apples.
- Use a mix of different apples so you have different textures of apples when baked. For example, granny smith will stay firm when baked as compared to other apples that tend to get soft when baked.
- Butter makes for a more crisp filo that won’t soak up easily and become soggy. So brush the filo well.
- Using nuts between the filo pastry keeps the layers separate. If you don’t want to use nuts, you can also use breadcrumbs
- Make sure to preheat the oven for at least 20 minutes so the pastry goes into a hot oven. A low oven will make for a very soggy pastry.
- It is normal to have apple juices on the baking tray when baking a strudel so make sure to line the baking pan with parchment paper.
- Let the juices on the baking tray cool – the apple syrup sets as it cools and can be served with the strudel when cut.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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PASTRY DAY 20 DONE
Day 20 done
Pastry course Complete! Very informative.
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