Wednesday, June 23, 2010

Apple Strudel

So often this has found its way into my kitchen as this was amazingly easy, delicious and so hearty.
It will be great for entertaining and it was not at all time consuming with store-bought/ready made filo pastry, i can't say for making filo from scratch. It was super flaky and the apple filling  gave it an appetizing crunch!



3 big eating apples, peeled, cored and chopped
½ cup orange juice
 zest from 1/2 orange
1/4 cup brown sugar
freshly grated nutmeg, to taste
1/2 tsp ground cinnamon
1/2 cup raisins
1 tsp cornstarch plus 1/4 cup water
1 tbsp butter


6-8 sheets ready-made filo pastry
2 oz butter, melted and cooled, plus extra for greasing
2 tbsp dried breadcrumbs


1. Preheat the oven to  375F.

2.  Cook apples, orange juice, orange zest, brown sugar, raisins, cinnamon and nutmeg with the pan covered until apples are soft and raisins are plump.

3.  Add in the cornstarch slurry and cook further for 1 minute, turn off heat and add in 1 tbsp butter. Set aside to cool.

4. .Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.

5. Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.

6. Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.

7. Place the filo roll onto a greased baking tray, brush with any remaining melted butter.  Cut roll into 1 1/2 slices at a diagonal. Do not cut the slices right through.

8.  Put to bake  for 30-40 minutes, until lightly browned and the filling is hot.



Anonymous said...

Hi Lily,that looks delish!Does the filo pastry remain crispy when cooled?

Ube said...

I always keep few boxes of frozen filo in my freezer for quick dessert making and never run out of apples at home usually three or four varieties including Granny Smith which I like with my peanut butter. I believe in the saying "an apple a day keeps the doctor away." Thanks for sharing your tried and tested apple strudel recipe.

Sonia (Nasi Lemak Lover) said...

this sound easy and good. Thanks for sharing.

lilyng said...


it does remain crispy when cooled but not for too long though, this like all pastries are better eaten fresh and if possible just out of the oven.

Jess @ Bakericious said...

seem not difficult to make and looks yummy, thanks for sharing.

Anonymous said...


I live in a place not easy at time to find certain ingredients for recipes. Now I have leftover spring rolls wrappers and use it for your filo pastry. Filo sheet not found at Safeway also.

I brush egg wash and bake turn out fine.


lilyng said...


very innovative, good job, that's the way to go - play with your food.

Jessica said...

These look yummy! Just wondering...why do you spread bread crumbs over the top? It doesn't appear that they created any kind of a crumbly type crust.

lilyng said...


the little breadcrumb sprinkled over the filo before putting the apple filling will help to absorb the liquid and make the filo soggy.

Anonymous said...

Hi Lily, I used the apple filling in a cake and it's yummy. But a crust formed on top of the cake after cooling. I'm guessing this is not normal so what could have caused this? I baked the cake at 180C for 72mins on the second rack of my oven...that's number 2 from the bottom, with 5 racks in total. The cake was left to cool overnight on a wire rack. It's winter over here. Thanks!

lilyng said...


you must have baked a very big cake to bake 72 minutes @ 180c. You must be in australia and since it is winter, the cake should get cooled faster and since you left it to cool overnight, it could have dried out more.

Do not overbake cakes - bake until it is cooked through - check for doneness with a skewer/toothpick and prick the middle of cake, if it comes out without any sticky stuff, it is done.

Anonymous said...

Thanks Lily. What should the average baking time be for a cake that only uses 1 cup of flour? Is it right to position the cake so low on the 2nd rack? Is 180C a suitable temperature?

lilyng said...


it is hard to judge if the recipe is balanced if you do not provide the recipe

Anonymous said...

Dear Lily, I must thank you for pointing me in the right direction. I reduced the baking time substantially which resulted in a cake that was soft and moist.

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