Ingredients

The following ingredients have 8 Servings
  • 6 Filo pastry sheets (or 5)
  • 4 tbsp Unsalted butter melted
  • 4 tbsp Breadcrumbs
  • 1/4 cup Chopped nuts (pecans, walnuts)
  • 1 lb Apples (4 apples)
  • 1 tbsp Lemon juice
  • 2 tbsp Fresh orange juice (or rum)
  • ¼ tsp Kosher salt
  • ¾ cup Brown sugar (light )
  • ½ tsp Cinnamon (powder)
  • ¼ tsp Nutmeg (fresh grated)
  • ½ cup Chopped Dried fruit (raisins, apricots, or cranberry)
  • ½ cup Chopped nuts (pecans, walnuts)
  • 2 tbsp Powdered sugar (for dusting )

Instruction

  • 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. Combine well. Cover the bowl with plastic wrap and set it aside. Pro tip -prepare the apple filling when you are ready to bake otherwise the apples will release too many juices.
  • 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. Pro tip - Ensure the filo pastry is thawed but kept covered under a damp cloth to prevent it from drying out. Flip from one side towards the center starting from the bottom toward the top then the next side. This prevents unnecessary tearing.
  • 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 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. Pro tip - Filo is usually not too long which is why we need 6 to 8 sheets to make up for the layers with just a single roll.
  • 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. Pro 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.
  • Enjoy!