Easy Apple Strudel


For the Pastry Crust

6 Filo pastry sheets

4 tbsp Unsalted butter, melted

2 tbsp Breadcrumbs

1/4 cup Chopped pecans

For the Filling

1 Lb. Apples

¾ cup Brown sugar

½ tsp Cinnamon

½ tsp Nutmeg

¼ cup Chopped Dried fruit raisins, apricots or cranberry

¼ cup Chopped pecans

2 tbsp Dry breadcrumbs

1 tbsp Lemon juice

4 tbsp Orange juice or rum

¼ tsp Salt

For the Pastry

Preheat the oven to 350, then core the apples.

Quarter the apples and slice.

Add all filling ingredients except the breadcrumbs - salt, spices, lemon juice.

Followed by the sugar, raisins, nuts, and orange juice.

Spread the filo on to your lightly floured work surface.

Brush melted butter over each filo one at a time.

Flip from one side towards the center starting from the bottom toward the top then the next side.

Spread the remaining breadcrumbs and nuts on some layers of the filo.

For the Filling

Add the remaining breadcrumbs to the apples and mix well.

Pile the apple mixture onto the filo towards one side leaving two inches away from the edges so you can fold the sides.

Wrap the apples - folding the edges over the apples.

Tip - Filo is usually not too long that is why you need 6 to 8 sheets to make up for the layers without all the wrapping and rolling.

Tuck the edges under so the weight of the apples in on top.

This will prevents the strudel from opening.

Place on a baking tray lined with parchment paper, then brush with melted butter.

Bake on the center rack for about 30 minutes or until golden brown.

Let cool on the baking tray for 5 minutes then immediately transfer to a platter. Enjoy!
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