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.
Wash, peel, and core the apples. Chop each into half then quarters - then slice each quarter into three slices.
Add all filling ingredients except the breadcrumbs - salt, spices, lemon juice. Followed by the sugar, raisins, nuts, and orange juice.Tip - lemon juice slows the process of oxidizing in apples so add it as soon as you start cutting the apples.
Cover the bowl with plastic wrap and set aside while you work on the filo pastry.
Spread the filo on to your work surface.Tip - Ensure the filo pastry is thawed but kept covered under a damp cloth to prevent it from drying out.
Brush melted butter over each filo one at a time. I like to do mine like an open book.
Flip from one side towards the center starting from the bottom toward the top then the next side. This prevents unnecessary tearing.
Spread the remaining breadcrumbs and nuts on some layers of the filo Tip - don't add any nuts towards the edges to prevent them from falling out when you fold over.
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. (see video)
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
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. Tip - if there is too much juice on the baking tray, you want to transfer the strudel over to another platter immediately so it won't soak into the filo pastry.
Filo is thin sheets of pastry so they dry out very quickly. Keep them wrapped in the fridge for as long as possible.
Apple can discolor easily but soaking them in lemon water tends to make 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 of apples when baked. For example, granny smith will stay firm when baked as compared to other apples tend to get soft when baked.
Butter makes for a more crisp filo which 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 juices 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.