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Mirjana

Homemade Apple Strudel in Filo Pastry Easy and Delicious

5 from 1 vote
Discover the joy of making Easy and Delicious Apple Strudel in Filo (Phyllo) Pastry at home with this foolproof recipe. Learn how to create a golden, flaky crust filled with sweet cinnamon-spiced apple filling. Perfect for any occasion, this homemade apple strudel is sure to impress. Follow step-by-step instructions for a delightful dessert experience.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 24 slices
Course: Dessert
Cuisine: Central European
Ingredients Method Notes

Ingredients
  

  • 1 lb box Filo Factory organic filo pastry 13" x 18" sheets (1 pound is approximately 20 sheets)

  • 1 box Cascadian Farm cinnamon raisin granola organic cereal 15.6 oz box
  • 6 Galla apples large, grated

  • 1 tsp cinnamon
  • 3/4 cup powdered sugar

Method
 

  1. Prepare two 8" x 12" baking dishes. You will end up with four strudels, two per baking dish. When rolled, each will measure approximately 3.5 inches wide. Grate apples and leave in a bowl for 30 minutes.
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  2. Mix the entire box of cereal with grated apples. Add cinnamon. Divide into four equal parts.
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  3. Unroll filo sheets and divide by four, placing wax paper or a toothpick in between each stack to mark them. You should cover them all with a damp cloth so they do not dry up while rolling the strudel. Melt butter and lightly brush each sheet.
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  4. When you've completed one-quarter of the filo sheets, spread one-quarter of the apple mixture, arranging the loaves into 3-4 inches wide.
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  5. Wrap the filling into filo pastry and place the strudel into a buttered or oiled baking dish. Repeat the process three more times. Brush each strudel with a generous amount of butter and pierce each with a fork eight to ten times, equally spaced.
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  6. Preheat the oven to 360ºF and bake for 1 hour. Check the strudels and bake for 15-20 minutes until golden brown.
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  7. Let them cool for 30 minutes before cutting them into 1.5-inch-wide slices at a slight angle. Sprinkle with plenty of powdered sugar.
    You just created a delicious, flaky dessert everyone will love! Serve the desired amount and freeze or refrigerate the rest. This strudel will make a great breakfast, afternoon snack, or dessert.
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Notes

Filo or phyllo (sometimes spelled Fillo) is a thin, unleavened dough for borek or baklava in the Middle East and the Balkans. Layering sheets make pastries of filo brushed with oil or butter, combined with filling, and baked. There are many brands, but I recommend organic fillo with no preservatives or trans fat.