Apple Phyllo Strudel Apple Phyllo Strudel

Image: Ryan Szulc; Jeff Coulson | Food Styling: Nicole Young; Melanie Stuparyk | Prop Styling: Catherine Doherty


Ground almonds not only add flavour to the filling but also help soak up the sweet juices from the apples. Phyllo pastry makes a great and substantially less labour-intensive alternative to strudel pastry. If your apples are especially juicy, there may be extra liquid in the filling that could make the strudel soggy, so scoop the apples from the bowl and leave any juice behind.

  • Portion size 12 servings
  • Credits : Canadian Living: Holiday 2012



In large bowl, combine sliced apples, ground almonds, honey, lemon zest and lemon juice; set aside.

Place 1 sheet of phyllo on work surface with short edge closest to you, keeping remainder covered with damp towel to prevent drying out. Brush with butter. Layer with 3 more sheets, brushing each with butter.

Spoon half of the apple mixture along short edge, leaving 2-inch (5 cm) border along each long edge; fold in long edges. Starting at filling edge, roll up.

Place roll, seam side down, on parchment paper–lined baking sheet; brush with butter. Make 6 diagonal cuts through phyllo top. Repeat to make second roll. (Make-ahead: Wrap rolls and baking sheet in plastic wrap; refrigerate for up to 6 hours.)

Bake in 350° F (180° C) oven until pastry is golden and juices just begin to run, 35 to 38 minutes. Let cool on pan for 10 minutes. To serve, cut each strudel into 6 slices.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 80 mg
  • Sugars 10 g
  • Protein 2 g
  • Calories 139.0
  • Total fat 6 g
  • Potassium 75 mg
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 20 g


  • Iron 5.0
  • Folate 7.0
  • Calcium 1.0
  • Vitamin A 4.0
  • Vitamin C 3.0
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Baking & Desserts

Apple Phyllo Strudel