Easy Apple Strudel Recipe
This easy apple strudel recipe layers soft grated apples, walnuts, brown sugar, and cinnamon inside buttery filo pastry. It makes four crisp, golden strudels without requiring homemade dough.
Ingredients
- 1.5 kg apples preferably Granny Smith
- 100 g brown sugar
- 100 ml water
- 1 tablespoon cornstarch
- 100 g walnuts finely chopped
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- 500 g filo pastry (phyllo dough) 12 sheets
- 200 g butter melted
Instructions
- Peel, core, and grate 1.5 kg apples. Place them in a medium saucepan with 100 g brown sugar and cook over medium heat for about 10 minutes, until soft.
- Mix 1 tbsp cornstarch with 100 ml water. Stir the mixture into the apples and continue cooking until the filling thickens. Remove it from the heat and let it cool for 30 minutes.
- Combine 100 g walnuts, finely chopped, with 1 tbsp brown sugar and ½ tsp ground cinnamon. Preheat the oven to 350°F / 180°C.
- Place one filo sheet on a flat surface, brush lightly with some of the 200 g butter, and sprinkle with some of the walnut mixture. Repeat with two more sheets to create three layers.
- Spoon one-quarter of the apple filling along one edge of the layered filo and roll it tightly into a strudel. Place it on a baking sheet and repeat with the remaining nine filo sheets, apple filling, walnut mixture and butter to make four strudels.
- Cut each strudel into four pieces and brush the tops with the remaining melted butter. Bake for 40–45 minutes, until golden and crisp. Let the apple strudel cool slightly before serving.
Notes
Choose Tart Apples: I like using Granny Smith apples because their tart flavor balances the brown sugar and cinnamon without making the filling too sweet.
Cool the Filling: I always let the cooked apples cool before adding them to the filo. Warm filling can soften the delicate pastry and make it harder to roll.
Keep the Filo Covered: Filo dries out quickly, so I keep the unused sheets covered while assembling each strudel. This makes them easier to butter and roll without tearing.
Divide the Filling Evenly: Before I start rolling, I divide the apple filling and walnut mixture into four portions. This helps me make four evenly filled strudels.
Nutrition
Calories: 301kcal | Carbohydrates: 38g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 235mg | Potassium: 164mg | Fiber: 3g | Sugar: 17g | Vitamin A: 364IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
