Total Time
50mins
Prep 20 mins
Cook 30 mins

Posted for ZWT6 for the German region. I found this on an authentic German cooking website. There are two ways to prepare this dish - one is using a canned apple pie filling or the other is using apples you cook yourself. If you cook the apples yourself a day ahead it will make the process of making the strudel much quicker. I'm posting both methods so you can choose based on the time you have available to make the dish. Hope you enjoy!

Ingredients Nutrition

Directions

  1. METHOD ONE - QUICKEST:.
  2. Preheat oven to 375°F Using a slotted spoon, remove apples from the pie filling, discarding much of the thick liquid. Place in medium bowl; stir in walnuts, 1/2 teaspoon cinnamon, and lemon zest.
  3. In small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon and mix well. On work surface, place one sheet of filo dough. Brush with butter and sprinkle with a generous teaspoon of the cinnamon sugar mixture. Repeat layers, using all of the filo dough.
  4. Spoon apple filling across one long end of the filo stack, leaving a 2" border along one long edge and the sides. Brush edges around apple filling with butter. Fold in side edges, then roll up filo dough, enclosing the filling. Brush edge with butter and seal. Brush butter over the entire roll.
  5. Using two spatulas, carefully place on ungreased cookie sheet. Bake at 375F for 20-30 minutes or until pastry is golden brown and crisp. Cool on pan for 10 minutes, then using two spatulas, remove to wire rack to cool. Serve warm.
  6. METHOD 2 - QUICK ENOUGH:.
  7. Place apple slices in a medium saucepan with the apple juice, 1 tablespoon flour, a pinch of salt, and 1/4 cup brown sugar. Cook over medium heat until the apples are crisp-tender. Cool completely.
  8. To the apples stir in walnuts, 1/2 teaspoon cinnamon, and lemon zest.
  9. In small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon and mix well. On work surface, place one sheet of filo dough. Brush with butter and sprinkle with a generous teaspoon of the cinnamon sugar mixture. Repeat layers, using all of the filo dough.
  10. Spoon apple filling across one long end of the filo stack, leaving a 2" border along one long edge and the sides. Brush edges around apple filling with butter. Fold in side edges, then roll up filo dough, enclosing the filling. Brush edge with butter and seal. Brush butter over the entire roll.
  11. Using two spatulas, carefully place on ungreased cookie sheet. Bake at 375F for 20-30 minutes or until pastry is golden brown and crisp. Cool on pan for 10 minutes, then using two spatulas, remove to wire rack to cool. Serve warm.
Most Helpful

5 5

Delicious! I made the second variation with the cooked fresh apples. I actually like this recipe better than another one that I had been using. I like the addition of the walnuts better than the usual raisins, and the sprinkle of cinnamon and sugar between the layers of phyllo is a nice touch.

4 5

These were ok,they were the best on the day they were made.After that the dough gets too chewy for my liking.I used method 2.

5 5

I wanted to try this recipe during ZWT but didn't have enough time. I did method 2. I cooked the apples yesterday (I used 3 large Cortland apples). I omitted the nuts. I baked it 30 minutes. It was messy to do but it's worth it. The taste is amazing. Thanks Melissa :) Made for Market tag