Easy Apple Strudel

Easy Apple Strudel

Phyllo dough and unflavored bread crumbs simplify this fall-flavored apple strudel.


8 servings


  • 3 cups apples, peeled, cored and thinly sliced
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/4 cup Domino® Granulated Sugar
  • 1/4 cup walnuts, ground
  • 1 teaspoon cinnamon
  • 1 tablespoon all-purpose flour
  • 1/2 cup raisins
  • 6 sheets of phyllo dough
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1 1/2 tablespoons unflavored bread crumbs
  • Domino® Confectioners Sugar for dusting


Preheat the oven to 375°F. Lightly grease a baking sheet.

In a large mixing bowl, combine apples, lemon juice, sugar, walnuts, cinnamon, flour and raisins; set aside.

On a work surface, arrange an 18-inch long piece of waxed paper with the long side facing you. Place 1 phyllo sheet on work surface, and using a pastry brush, brush with melted butter. Sprinkle with bread crumbs. Layer on 5 more sheets, brushing each with butter.

Spread the apple mixture across the lower third of the phyllo. Roll the bottom edge of the dough over the apples, just to cover. Turn the right and left edges in about 1 inch. Using the waxed paper as a guide, roll up jelly roll fashion to make the strudel roll; place on prepared pan. Brush the top with melted butter.

Bake for 40 minutes, or until golden brown. Cool and dust with confectioners' sugar before slicing.


Packaged phyllo dough can be found in the frozen foods section of your supermarket. Thaw phyllo overnight in the refrigerator. It's important to cover sheets of phyllo with a damp cloth while you're working to keep them from drying out.