Easy Apple Strudel With Flaky Phyllo Crust Recipe- Learn Like a Pro

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Easy Apple Strudel With Flaky Phyllo Crust Recipe- Learn Like a Pro:-The use of phyllo dough, which is a shortcut that you will absolutely adore, makes this apple strudel incredibly simple to make, with a homemade apple filling and an extra flaky crust. The ideal sweet treat for a small gathering of people.

Easy Apple Strudel With Flaky Phyllo Crust Recipe- Learn Like a Pro



Learn how to make the ideal apple strudel! A homemade apple filling encased in phyllo dough that is flaky and extra crispy. An autumn dessert that is both light and delicious, perfect for feeding a large group. To learn how to make this apple strudel, make sure to watch the video that is located above.




  • 2 teaspoon ghee clarified butter
  • 2 tablespoon Private Reserve Greek extra virgin olive oil, more if needed later
  • 3 apples, peeled, cored, thinly sliced (1 Granny Smith and 2 Gala apples worked well)
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cardamom
  • 4 tablespoon orange juice
  • ½ cup chopped walnuts
  • ⅓ cup raisins
  • 10 thawed phyllo dough sheets
  • Confectioner’s sugar for garnish optional


Also Read:-Easy Cut Out Sugar Cookie Recipe- Step by Step Guide



  • Put the oven on to 375 degrees Fahrenheit.
  • Prepare the filling. Ghee and extra virgin olive oil should be heated together in a large skillet. Orange juice, sliced apples, brown sugar, cinnamon, nutmeg, and cardamom should be added to the container.


  • Cook over medium heat, stirring occasionally, for approximately two minutes (you are not looking to cook the apples all the way through; you are just looking to allow some juice to come out of them). Mix in the raisins and walnuts. Take the pan off the heat and set it aside for a moment.
  • Get ready a large sheet pan that has been lined with parchment paper. You will use this mixture to brush the phyllo sheets, so pour the juices from the apple filling into a small bowl and combine them with a little bit more extra virgin olive oil.


  • Ten to twelve sheets of phyllo should be laid out in a flat position on a clean surface. If you want to prevent the phyllo from drying out, you can cover it with a clean towel, but this should be a relatively quick process.
  • Arrange one sheet of phyllo dough in the sheet pan that you have. Coat with the mixture that you have prepared, which consists of olive oil and apple filling juice. Brown sugar should be sprinkled on top of the dish. It is necessary to repeat the process with the remaining sheets of phyllo.


  • When you have the sheet pan in a horizontal position with one of the long edges of the phyllo facing you, spoon the apple filling in a direction that is somewhat towards the middle, leaving a border of phyllo that is approximately two inches all around.
  • Phyllo dough should be folded along its short edges so that it covers two inches of apple mixture on each end. Apply extra virgin olive oil to the ends of the hair.


  • Begin by folding the phyllo over the apple filling and rolling it towards the opposite end in a jellyroll fashion, but be careful not to roll the phyllo too tightly.
  • This should be done beginning with the long edge that is closest to you. The seam should be kept on the bottom.


  • The strudel should be brushed with olive oil that is extra virgin. Bake the phyllo on the middle rack of the oven that has been preheated for thirty-five minutes, or until it reaches a nice golden brown colour.
  • Take the dish out of the oven and allow it to cool in the sheet pan. To decorate the apple strudel, sprinkle it with confectioner’s sugar and add any walnuts or raisins that are still present. Please slice and serve.


  • Find phyllo where? Most grocery stores sell The Fillo Factory organic dough in the freezer section with pie crust and puff pastry.


  • Pro Phyllo Tips. 1. Refrigerate phyllo overnight. Remove from fridge 30 minutes before use.
  • 2. Since this recipe only uses 10 sheets, roll the rest in plastic wrap and put them back in the box to freeze.
  • 3. Assemble the phyllo dough in the sheet pan you’ll use to bake the strudel to avoid breaking it.
  • 4. If you don’t have enough apple filling juice to brush phyllo sheets, use extra virgin olive oil. Just lightly brush the sheets with EVOO and sprinkle brown sugar and cinnamon on top for flavour.
  • 5. Finally, roll the dough too tightly to enclose the apple filling to avoid cracking and bursting in the oven. Keep the seam down as instructed in the recipe.


  • Tip: Plan ahead. For best results, bake the phyllo apple strudel the day you serve it to avoid soggy dough. You can make the filling the night before, cover, and refrigerate. If you need to bake the strudel the night before, bake it 70% of the way and finish it the next day before serving.


  • This recipe calls for Private Reserve Greek extra virgin olive oil. Nutmeg and ground cardamom from our natural spice collection.


  • Calories: 132kcal
  • Carbohydrates: 21.3g
  • Protein: 2.4g
  • Saturated Fat: 1.7g
  • Cholesterol: 2.6mg
  • Potassium: 157.6mg
  • Fiber: 2.5g
  • Sugar: 9g
  • Vitamin A: 43.1IU
  • Vitamin C: 6.2mg
  • Calcium: 19.4mg
  • Iron: 1mg


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