Apple and Walnut Filo Strudel

Recipe card

Apple and Walnut Filo Strudel

Prep 30 minCook 35 minTotal 1 hr 20 minYield 10 slices

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowls, measuring tools, scale and appropriate baking pan or appliance

Ingredients

12 whole filo pastry sheets, thawed according to package 6 whole medium apples, peeled and sliced thinly 100 g sugar 1 tsp ground cinnamon 2 tbsp lemon juice 100 g butter, melted 50 g raisins, optional 50 g chopped walnuts 2 tbsp fine breadcrumbs 10 g vanilla sugar 0.5 tsp ground ginger 20 g icing sugar for dusting

Instructions

1. Fruit

   Heat oven to 180°C (350°F); toss sliced apples with sugar, cinnamon, lemon, vanilla sugar, ginger, raisins and walnuts; drain excess juice.

2. Sheets

   Lay filo on parchment, keep unused sheets under a barely damp towel, and brush each of twelve sheets lightly with melted butter as you stack them.

3. Fill

   Sprinkle breadcrumbs along one long side leaving a 3 cm edge; spread apple mixture over crumbs and fold short edges in.

4. Roll

   Roll from filled long edge with parchment helping lift; place seam down on a lined tray and brush with remaining butter.

5. Bake

   Bake 30 to 35 minutes until filo is deep golden and apples softened; rest 15 minutes, dust with icing sugar and slice.

How to tell when it is ready

Bake 30 to 35 minutes until filo is deep golden and apples softened; rest 15 minutes, dust with icing sugar and slice.

Tips

• Heat oven to 180°C (350°F).
• Lay filo on parchment, keep unused sheets under a barely damp towel, and brush each of twelve sheets lightly with melted butter as you stack them.
• Sprinkle breadcrumbs along one long side leaving a 3 cm edge.
• Roll from filled long edge with parchment helping lift.

Troubleshooting

• If filo cracks, keep unused sheets under a barely damp towel.
• If base is soggy, drain apples longer.

Substitutions

• Use a comparable crisp baking apple.
• Use finely crushed plain biscuits instead of breadcrumbs.

Variations

• Omit raisins and use more chopped walnuts.
• Add a few thin pear slices with apples.

Serving suggestions

• Serve warm with vanilla ice cream.
• Add a spoonful of plain yogurt.
• Cut slices with afternoon tea.
• Dust with icing sugar.

Make ahead

Prepare the measured ingredients in advance. Refrigerate covered up to 2 days and crisp briefly in the oven to serve.

Storage

Refrigerate covered up to 2 days and crisp briefly in the oven to serve.

Food safety

Keep thawed filo chilled until ready to work and avoid leaving baked apple pastry uncovered overnight.

Frequently asked questions

How do I know apple and walnut filo strudel is ready?

Bake 30 to 35 minutes until filo is deep golden and apples softened; rest 15 minutes, dust with icing sugar and slice.

How should I store apple and walnut filo strudel?

Refrigerate covered up to 2 days and crisp briefly in the oven to serve.

Serve warm with vanilla ice cream. Refrigerate covered up to 2 days and crisp briefly in the oven to serve.