Apple Strudel with Filo Pastry – (Easy, Flaky)
This apple strudel with filo pastry is a flaky and festive dessert filled with spiced apples, brown sugar, raisins, and crunchy nuts. It’s a quicker version of the classic Austrian Apfelstrudel, using store-bought filo dough instead of homemade strudel pastry—but it’s just as impressive. Whether you call it apple strudel with phyllo or a filo apple strudel, it’s a crowd-pleasing dessert that’s easier than it looks!
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.
This Apple strudel with filo pastry is a quick shortcut version of traditional Austrian apple strudel. Thin layers of buttery filo pastry are wrapped around a cinnamon apple filling and baked until golden and crisp.
This has got to be my Rhea’s all-time favorite treat. She loves apple desserts, and this one definitely is at the top of her list. The apples are baked soft and sweet with delicious raisins and pecans, which she loves.
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 made 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
- Baked until crisp and golden, this apple strudel combines flaky layers of phyllo dough and a sweet, tart filling of apples, nuts, and raisins.
- The phyllo layers give the strudel a delicate texture, while the end result is a stunning dessert that will impress any dinner guest.
- Most of the ingredients in this recipe are easy to find or simple pantry staples.
- It is the perfect edible gift to take with you to family and friends in the fall when apples are in season.
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 of molasses that 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. See my apple strudel with puff pastry recipe, too.
- Dried fruits – My mom always used rum-soaked raisins and chopped walnuts. You can also soak them in lukewarm water.
Filo vs. Puff Pastry
What’s the difference between filo and puff pastry for apple strudel?
Filo pastry is made of thin, delicate sheets that bake up crispy and shatteringly light—perfect for a more traditional strudel texture. Puff pastry, on the other hand, has buttery layers that puff up into a softer, flakier crust.
If you prefer a richer, more decadent crust, check out my apple strudel with puff pastry recipe.
Step-by-step: 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.
- 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.
- 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 apple. Then, roll over and tuck the edges under so the weight of the apples is on top. This will prevent the strudel from opening.
- 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.
Easy Apple Strudel Recipe with Filo Pastry
This Easy Apple Strudel recipe is simple and delicious. The sweet apples 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 holiday celebrations.
Video
Ingredients
- 6 – 7 (114 g) Filo pastry sheets 9 x 14 inch sheets
- 4 tbsp (60 g) Unsalted butter melted
- 4 tbsp Breadcrumbs
- ¼ cup (40 g) Chopped nuts pecans, walnuts
- 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
- 2 tbsp Powdered sugar for dusting
Method
- 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.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.6 – 7 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 apples 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.
- 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.2 tbsp Powdered sugar
- Enjoy!
Notes
Tips for Success
- Filo is a thin sheet of pastry, so it dries out very quickly. Keep them wrapped in the fridge for as long as possible.
- Apple can discolor easily, but soaking them in lemon water makes 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 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 crispier 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 juice 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.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more apple recipe you may like
Tips for success
- Filo is a thin sheet of pastry, so it dries out very quickly. Keep them wrapped in the fridge for as long as possible.
- Apple can discolor easily, but soaking them in lemon water makes 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 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 crispier 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 juice 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.
Frequently asked questions
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.
Yes! Filo (or phyllo) dough is a great alternative to traditional strudel dough. It gives you a crispy, flaky crust without the effort of making dough from scratch.
A strudel is a dessert made with thin layers of pastry, often filo pastry. 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.
You can prepare the strudel a few hours ahead and bake it just before serving. Baked strudel is best enjoyed the same day, but leftovers can be reheated in the oven to crisp up the pastry.
Granny Smith, Golden Delicious, or Honeycrisp are all excellent. Use a mix of firm and slightly sweet apples for the best texture and flavor.
Yes. Assemble the unbaked strudel and freeze it wrapped tightly. Bake from frozen at 190°C/375°F, adding about 10 minutes to the baking time. Baked strudel can also be frozen, but reheating will soften the filo.
Keep the sheets covered with a damp kitchen towel while working. If it tears, don’t worry—just layer more sheets. The beauty of filo is that it’s very forgiving!
more recipes using filo/phyllo
- Flaky Spanakopita Triangles (Filo)
- Phyllo Chocolate Cigars
- Honey Pistachio Baklava
- Baklava Cheesecake
- Easy Spring Roll Samosa Recipe
Veena,
I use to make strudel years ago. This recipe was amazing and exactly like I did in the past.I made a caramel sauce and Chantilly cream to go on top. Thank you.
To the person that had trouble, phyllo can be difficult the first few times, try again, just takes practice.
Thank you, Debbie, for the lovely feedback. I am so happy you enjoyed making this strudel. Yes, filo can be a bit difficult at first few times, but practice makes perfect!.
First time making streudel and it turned out delicious. My husband loved it. I did cover it with foil the last 15mins of baking so the phyllo wouldn’t get too dark so it was the perfect golden brown.
Thank you, Ken for the lovely feedback.
This is by far the best Strudel recipe with Filo pastry. Fun to make and absolutely delicious.
Thank you Lorrae
What a nightmare. Followed the directions exactly. No way to roll this thing up. Fell apart moving it to the pay, ended up shoving into a Pyrex dish. The instructions about the filo were useless. What size sheets did you you. I couldn’t fit 4 apples into 6 sheets. So very disappointed.
Yes, you can roll the applies in the phyllo sheet. The standard size sheets are usually 9 x 14 inches; if you cut the apples into thin slices, you can easily fit the mixture. Watch the video to see how I do it. Thanks
Day 20 DONE
PASTRY DAY 20 DONE
Day 20 done
Pastry course Complete! Very informative.
Day 20 DONE