Quick Apple Strudel

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 04/13/20
Apple Strudel displayed on a tin plate.

Alie Lengyelova / Stocksy United
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 8 servings
Nutrition Facts (per serving)
240 Calories
18g Fat
21g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 240
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 29%
Cholesterol 20mg 7%
Sodium 19mg 1%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 11%
Protein 3g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here's an easy version of Apple Strudel, made with dressed-up apple pie filling and filo dough. 

Using filo dough is a great shortcut for a strudel recipe. (You could use puff pastry too.) Traditionally, the strudel dough is made by hand and then stretched out, using the backs of the hands to pull, until the dough is thin enough to read through. Needless to say, this is a lost art and one that most people just don't practice anymore. Filo dough makes a fine option.

This wonderful recipe is perfect served with a cup of coffee for a coffee break, or for breakfast on a special day such as Christmas morning or Easter.

Ingredients

  • 1 21-ounce can apple pie filling (see note below to use fresh apples)
  • 1 cup walnuts, chopped
  • 1/2 teaspoon cinnamon
  • 1 teaspoon lemon zest
  • 9 sheets frozen filo dough, thawed
  • 1/3 cup butter (melted)
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F.

  3. Using a slotted spoon, remove the apples from the pie filling, discarding much of the thick liquid. Place the apples in a medium bowl; then stir in walnuts, 1/2 teaspoon cinnamon, and lemon zest.

  4. In a small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon and mix well.

  5. On a work surface, place one sheet of filo dough. Brush with some of the melted butter and sprinkle with a generous teaspoon of the cinnamon sugar mixture. Repeat layers, using all of the filo dough.

  6. Spoon apple filling across one long end of the filo stack, leaving a 2-inch border along one long edge and the sides. Brush edges around the apple filling with butter.

  7. Fold in the side edges, then roll up filo dough, enclosing the filling. Brush edge with butter and seal. Brush butter over the entire roll.

  8. Using two spatulas, carefully place the roll on an ungreased cookie sheet.

  9. Bake for 20 to 30 minutes or until the pastry is golden brown and crisp. Cool on pan for 10 minutes, then using two spatulas, remove to a wire rack to cool.

  10. Serve warm and enjoy!

Recipe Variations

Using Icing on Your Strudel

You can drizzle the finished strudel with a powdered sugar icing if you like, or sprinkle it with some cinnamon sugar or powdered sugar after you brush it with melted butter. For the icing, combine 1/2 cup powdered sugar with 1 tablespoon melted butter and 1 tablespoon milk, until desired consistency is reached.

Using Fresh Apples

If you want to use fresh apples, peel and slice 2 to 3 apples. Cook in a saucepan with 2 tablespoons apple juice, 1 tablespoon flour, a pinch of salt, and 1/4 cup brown sugar until the apples are crisp-tender. Cool and use as directed. You could add dried cranberries or raisins to the recipe if you'd like; about 1/2 cup would be perfect.

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