How Long Do You Cook Filo Pastry

Apple strudel on a wooden board.

An image optimized for social media share for this simple and easy apple strudel recipe with Filo Pastry made with wonderful spices, raisins and nuts.

Apple strudel on a wooden board.

This easy apple strudel recipe is simple and delicious. The sweet apples flavored with warm spices, like nutmeg and cinnamon. Then, wrapped in filo pastry that bakes into a flaky delicious dessert you will love. The warm spices and abundance of apples in fall make this a perfect dessert for Thanksgiving or Christmas celebrations.

Table of Content

Ingredients and substitutes
Step by step instructions
Frequently asked questions
You may also like
Printable Recipe
Comments

This has got to be my Rhea's all-time favorite treats. She loves apple desserts and this one definitely is top on her list. The apples are baked soft and sweet with delicious raisins and pecans, which she loves.

The traditional homemade filo. It takes longer. I've seen the effort that goes into making it. But, I don't have the time or patience to do that. A couple of years ago, I did make it from scratch just to show my nieces how it's done old school. You know, the kids growing up want to see it done at home. It sure is fun if you want to make a project with the kids. But, on a regular basis - I use store-bought filo.

Ingredients and substitutes

Apple - I love to use Granny Smith or Golden Delicious - they stay firm and don't become mushy when cooked.
Brown sugar - I love using brown sugar in this recipe. I love the zing molasses in the brown sugar brings to this. But, if you like, you can also add white sugar.
Cinnamon and nutmeg - I love the warmth of cinnamon and nutmeg. But, I have also tried it with gingerbread spice mix as well as a pumpkin spice mix. All of these bring apples to a whole new dimension.
Orange Juice - I use orange juice because it's quite neutral and does not affect the taste of the apples much. Especially, because of the spices. But, if you prefer, you can also substitute it with apple juice.
Breadcrumbs - Oh, these have a job to do in this recipe. They are there to absorb all the excess moisture, so the pastry does not become soggy.
Filo Pastry - I prefer filo over puff pastry in this recipe. Because, all the layers crisp nicely, even the inner layers. Unlike with puff pastry, the inner layers stay soft.

Step by step instructions

Preheat the oven to 190 C/380 F.
Wash, peel, and core the apples. Chop each into half then quarters - then slice each quarter into three slices.
Add all filling ingredients except the breadcrumbs - salt, spices, lemon juice. Followed by the sugar, raisins, nuts, and orange juice.
Tip - lemon juice slows the process of oxidizing in apples so add it as soon as you start cutting the apples.
Cover the bowl with plastic wrap and set aside while you work on the filo pastry.
Spread the filo on to your work surface.
Tip - Ensure the filo pastry is thawed but kept covered under a damp cloth to prevent it from drying out.
Brush melted butter over each filo one at a time. I like to do mine like an open book.
Flip from one side towards the center starting from the bottom toward the top then the next side. This prevents unnecessary tearing.
Spread the remaining breadcrumbs and nuts on some layers of the filo
Tip - don't add any nuts towards the edges to prevent them from falling out when you fold over.
Add the remaining breadcrumbs to the apples. Combine well.

Pile the apple mixture onto the filo towards one side leaving two inches away from the edges so you can fold the sides. (see video)
Wrap the apples - folding the edges over the apples.
Tip - Filo is usually not too long that is why you need 6 to 8 sheets to make up for the layers without all the wrapping and rolling.
Tuck the edges under so the weight of the apples is on top. This will prevent the strudel from opening
Place on a baking tray lined with parchment paper. Brush with melted butter.
Bake on the center rack for about 30 minutes or until golden brown.
Let cool on the baking tray for 5 minutes then immediately transfer to a platter.
Tip - if there is too much juice on the baking tray, you want to transfer the strudel over to another platter immediately so it won't soak into the filo pastry.
Enjoy!

Frequently asked questions

How long will this strudel keep?

The apple strudel will stay at room temperature for 2 to 3 days. And it can keep for about a week, if wrapped well and kept in the fridge.

What is the difference between a strudel and a streusel?

A strudel is a dessert made with thin layers of pastry often filo pastry. And a streusel is a crumbly mixture of flour, sugar, and butter often sprinkled over baked pies and desserts like apple pie, cakes, and crumbles.

Can I freeze this strudel?

Yes, you can freeze this. Freeze it flat on a baking tray first to prevent it from crumbling. Then wrap well in parchment paper and place it in a ziplock bag. It's best to thaw overnight in the fridge rather than the counter-top. Reheat it by baking in a hot oven at 180 C for about 35 to 40 minutes

What is the difference between filo and puff pastry?

Filo means leaves and refers to a thin pastry made with just flour, salt, and water. In contrast, puff pastry is a laminated dough made with eggs, sugar, flour, and lots of butter. In addition, filo, when baked, is thin, crisp, and delicate. And puff pastry is rich, flaky, and thick.

Can I use puff pastry instead of filo for this strudel?

Yes, you can. However, filo and puff pastry are both very different. So, the end result will be different. And yet, both are very delicious. Also, the puff pastry is more flaky similar to my pleated apple turnover.

Printable Recipe

Apple strudel on a wooden board.

Description

This Easy Apple Strudel recipe is simple and delicious. The sweet apples flavored with warm spices like nutmeg and cinnamon; then wrapped in filo pastry that bakes into a flaky delicious dessert you will love. The warm spices and abundance of apples in fall make this a perfect dessert for Thanksgiving or holiday celebrations.

▢ 6 (114 g) Filo pastry sheets or 5
▢ 4 tablespoon (60 g) Unsalted butter melted
▢ 2 tablespoon Breadcrumbs
▢ ¼ cup Chopped nuts pecans, walnuts

Filling

▢ 1 lb (450 g) Apples 4 apples
▢ ¾ cup (165 g) Brown sugar light
▢ ½ teaspoon Cinnamon powder
▢ ½ teaspoon Nutmeg fresh ground
▢ ¼ cup (60 g) Chopped Dried fruit raisins, apricots, or cranberry
▢ ¼ cup (70 g) Chopped nuts pecans, walnuts
▢ 2 tablespoon Dry breadcrumbs
▢ 1 tablespoon Lemon juice
▢ ¼ cup (4 tablespoon) Fresh orange juice or rum
▢ ¼ teaspoon Salt

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Preheat the oven to 190 C/380 F.
Wash, peel, and core the apples. Chop each into half then quarters - then slice each quarter into three slices.
Add all filling ingredients except the breadcrumbs - salt, spices, lemon juice. Followed by the sugar, raisins, nuts, and orange juice.

Tip - lemon juice slows the process of oxidizing in apples so add it as soon as you start cutting the apples.
Cover the bowl with plastic wrap and set aside while you work on the filo pastry.
Spread the filo on to your work surface.

Tip - Ensure the filo pastry is thawed but kept covered under a damp cloth to prevent it from drying out.
Brush melted butter over each filo one at a time. I like to do mine like an open book.
Flip from one side towards the center starting from the bottom toward the top then the next side. This prevents unnecessary tearing.
Spread the remaining breadcrumbs and nuts on some layers of the filo

Tip - don't add any nuts towards the edges to prevent them from falling out when you fold over.
Add the remaining breadcrumbs to the apples. Combine well.
Pile the apple mixture onto the filo towards one side leaving two inches away from the edges so you can fold the sides. (see video)
Wrap the apples - folding the edges over the apples.

Tip - Filo is usually not too long that is why you need 6 to 8 sheets to make up for the layers without all the wrapping and rolling.
Tuck the edges under so the weight of the apples in on top. This will prevents the strudel from opening
Place on a baking tray lined with parchment paper. Brush with melted butter.
Bake on the center rack for about 30 minutes or until golden brown.
Let cool on the baking tray for 5 minutes then immediately transfer to a platter.

Tip - if there is too much juice on the baking tray, you want to transfer the strudel over to another platter immediately so it won't soak into the filo pastry.
Enjoy!

Filo is thin sheets of pastry so they dry out very quickly. Keep them wrapped in the fridge for as long as possible.
Apple can discolor easily but soaking them in lemon water tends to make them very soggy when baking. I like to work quickly and use a bit of extra lemon juice on the cut apples.
Use a mix of different apples so you have different textures of apples when baked. For example, granny smith will stay firm when baked as compared to other apples tend to get soft when baked.
Butter makes for a more crisp filo which won't soak up easily and become soggy. So brush the filo well.
Using nuts between the filo pastry keeps the layers separate. If you don't want to use nuts, you can also use breadcrumbs
Make sure to preheat the oven for at least 20 minutes so the pastry goes into a hot oven. A low oven will make for a very soggy pastry.
It is normal to have apple juices on the baking tray when baking a strudel so make sure to line the baking pan with parchment paper.
Let the juices on the baking tray cool - the apple syrup sets as it cools and can be served with the strudel when cut.

Calories: 200- kcal Carbohydrates: 33.4- g Protein: 1.9- g Fat: 7.5- g Saturated Fat: 3.2- g Polyunsaturated Fat: 4.1- g Monounsaturated Fat: 0- g Trans Fat: 0.2- g Cholesterol: 11- mg Sodium: 123- mg Potassium: 0- mg Fiber: 2- g Sugar: 23.2- g Vitamin A: 0- IU Vitamin C: 0- mg Calcium: 0- mg Iron: 0- mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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