Easiest Apple strudel recipe, made with phyllo pastry dough (filo pastry). Prepared with fresh apples, nuts, butter (or oil) and little to no sugar, this Apple Strudel recipe is super easy and exceptionally delicious. Vegetarian, kid-friendly.
Let me show you how to make the perfect Apple strudel with phyllo /filo/ pastry dough. The Balkans have a rich tradition for making pastries and desserts with phyllo dough (such as baklava and borek). As you may know, phyllo dough is also a staple in Greek cuisine, for making the famous Spanakopita for example. So, it only makes sense to use it for all sorts of meals (sweet and savory – like Bulgarian Banitsa cheese pie). Today, I want to show you how to make Apple strudel (with little to no sugar) the easy way – with store-bought phyllo pastry sheets.
FUN FACTS: Apple strudel is one exceptionally popular recipe across the Balkans due to the historic links between with neighboring Turkey. Historically speaking, Apple strudel (apples & nuts, wrapped up in a thin layer of dough) is a well known Viennese dessert that has his origin in Middle Eastern and Turkish cuisine. It is believed that the recipe for Apple strudel was first brought to Austria and Hungary as early as the 16th century. Over time, it became popular across these countries due to its exceptional taste and simplicity of ingredients and preparation method.
Ingredients and Substitutions
- Phyllo pastry sheets – approx. 12 sheets are needed, depending on size
- Apples – fresh apples, finely chopped (not grated) -sweet or sour apples work
- Nuts – mainly walnuts are used, however I prefer to use a mix of walnuts and almonds or walnuts and hazelnuts.
- Brown sugar – date sugar can be used for sugar-friendly version. If you like your strudel sweeter, increase the amount of sugar up to 1 cup
- Butter – or same amount of vegetable oil like sunflower or canola
- Cinnamon – because recipe wouldn’t be the same without cinnamon
- Water – for topping the last sheets before baking.
How to cook Apple Strudel with Phyllo?
1st: Prepare the apple filling with chopped nuts, cinnamon and sugar. Coat each double layer (on one side only) of the phyllo sheets with melted butter (I use kitchen brush).
2nd: Next, distribute apple filling evenly on top. Roll inwards and arrange in the baking dish, repeat for remaining sheets and filling. Wet the top of the strudel with water (using a brush or spoon). Bake in the oven and serve while still warm.
What to serve with Apple Strudel?
A scoop of vanilla ice cream is always a good (modern) idea, however a nice cup of tea or a smoothie is also an acceptable option in my view.
Apple Strudel with Phyllo Pastry
Equipment
- 1 round baking (cake) form pan, 30 cm/12inch max
- 1 grater
Ingredients
- 400 g phyllo pastry dough, approx. 12 sheets needed
- 800 g apples (sweet or sour variety), peeled and cut
- 3 tbsp. brown sugar, or more
- 2 tbsp. cinnamon
- 150 g walnuts/almonds, chopped
- 100 ml butter (vegetable oil), melted
- few tbsp. of water for the edges
Instructions
- Peel apples and remove core and seeds. Chop apples into small pieces (do not use shredder as their juice needs to stay inside of apples not outside).
- Add chopped apples to a large mixing bowl, then add chopped nuts, sugar and cinnamon. Mix well and set aside.
- Take two phyllo pastry sheets (one over the other) and brush on one side only with melted butter (oil).
- Divide apple filling into 6 equal parts. Distribute the 1st part over the phyllo sheets as close to the edges as possible (as shown in the photos above).
- Roll the joined phyllo sheets inwards and place it next to the cake pan's wall. Repeat for remaining phyllo sheets. Arrange the rolls in a sequence starting from the end of the previous roll inwards (just like the shell of a snail).
- Cover the top of the strudel phyllo dough with some water (with brush or spoon) and bake in the oven for about 40 minutes on 180C/360 F or until crispy golden on top.
- Use hot air ventilation for the last 5-10 minutes to make the top crispier. Let cool slightly and serve.
Notes
Nutrition
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Oh my yummy-ness! I used Gala apples and it was delicious.