An easy apple strudel recipe made with a little Mediterranean kick using phyllo dough. Buttery flaky and crisp apple strudel with an amazing less sugary homemade apple filling.
Servings: 8 servings
- 10 phyllo sheets.
- 3 Tablespoons unsalted butter melted for brushing.
- 3 apples chopped. (14oz/ 396g), diced.
- 1 Tablespoon lemon juice.
- 1 Tablespoon unsalted butter/ghee.
- 1/3 cup (38g) packed brown sugar.
- 1 teaspoon cinnamon.
- 1/3 cup (47g) gold raisins.
- 1/2 cup (50g) walnuts, chopped.
- 1/3 cup (27g) oats.
Make the filling:
In a skillet over medium-high heat, melt butter then add apples and lemon juice stir to combine.
Add cinnamon and brown sugar, mixing well and cook apples for 2-3 minutes.
Remove from heat and mix in walnuts, oats and raisins.
Make the Strudel:
Preheat your oven to 350F.
Line a large baking sheet with parchment paper and brush with some of the melted butter generously or spray with cooking oil.
Start layering the phyllo sheets 2 sheets at a time brushing in between and paying more attention to the edges.
Now spoon the filling in the center of the phyllo lengthwise leaving about 1.5 to 2 inches from the short edges. Brush with more butter.
Fold the short edges over the filling then roll into a log starting from one of the long edges.
Place seam side down and brush the top with any remaining butter you have.
Bake in the center of the oven for 15 minutes then move up for another 15-20 minutes until golden brown.
Let it cool down completely before cutting.
Dust with powdered sugar if desired.
Calories: 231.4kcal | Carbohydrates: 32.2g | Fat: 11.7g | Saturated Fat: 4.4g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 3g | Cholesterol: 15.5mg | Sodium: 118mg | Potassium: 151.3mg | Fiber: 2.5g | Sugar: 12.8g | Vitamin A: 4.9IU | Vitamin C: 5mg | Calcium: 2.1mg | Iron: 7.6mg