Easy Apple Strudel Made With Filo Pastry
Easy Apple Strudel Made With Filo Pastry
Apple strudel is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, the Czech Republic, Northern Italy, Slovenia, Croatia, and other countries in Europe that once belonged to the Austro-Hungarian Empire.


  • 12tbsp - 170g butter
  • 5 sheets filo pastry, approx 12 x 15 inches - 32 x 37cm (about 4oz -110g)
  • Powdered (icing sugar) for dusting
  • For the filling
  • 6 cooking apples 28oz - 800g (Golden delicious, Granny Smith)
  • 4 tbsp soft raisins
  • 1 whole lemon, zested only
  • ½ teaspoon ground cinnamon
  • 2 tbsp Rum (optional)
  • 5 tbsp – 60g caster sugar
  • ½ cup bread crumbs
  • ½ cup crushed walnuts (optional)


  1. Melt all the butter in a pan over low heat, pour the butter in container and set aside for further uses.  In the same pan, add 3 tbsp of the same melted butter, then add the breadcrumbs, cook and stir over high heat until toasted, turn off heat. Transfer to a cold container to stop the cooking process.  Set aside to cool.
  2. Peel, core and quarter the apples. Cut each quarter into flat medium thick slices (3mm or about one tenth of an inch).  Don’t leave them out too long or they will go brown.
  3. Add  4 tbsp of the melted butter in a large frying pan on medium to high heat.  Add the sliced apples, sugar, cinnamon, raisins, Rum, and grated lemon zest.  Cook approx. 10 minutes. Transfer to a cold plate, spread out and leave to cool.
  4. Preheat the oven to 350°F – 180°C
  5. On your bench, place a clean kitchen towel.  Gently place one sheet of filo pastry on the towel and brush the top using your remaining melted butter. Place another filo pastry sheet on top and repeat the process of layering and each time brushing with melted butter.  Use 5 sheets in total.  Also add butter to the top of the last sheet. To help the breadcrumbs stick.
  6. Scatter all the toasted breadcrumbs covering the whole top later of your buttered filo pastry.
  7. Go back to your apple filling and scoop mixture using a large spoon.  Lay the filling onto one third of the pastry, then, use the tea towel to help you roll the strudel.  Fold in the sides as you continue rolling to seal in all the apples.  Don’t worry if there’s small gap on the sides, that’s fine, it will help release steam.
  8. Brush a suitably sized baking sheet pan with a little of the melted butter, not bigger than the size of the strudel.
  9. Gently lift your strudel, place on your buttered baking pan and bake in oven for 45 minutes at 350°F – 180°C, or until the strudel is crisp and golden.  Check after 15 minutes, if it’s browning too fast, reduce the heat a little.  Once cooked, leave out to cool for 30 minutes before slicing.
  10. Dust with icing sugar and serve with whipped double cream or vanilla icecream.  Always serve warm.


  • A mixture of sweet and tart apples gives a great result.
  • Always make sure your apple mixture is cold before placing on the pastry. For best results, refrigerate.
  • You can pre-make your strudel, refrigerate and bake the day after.


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