Grany smith and gala apples in photo of phyllo apple strudel

Easy Apple Strudel with Phyllo

  • Author: Suzy Karadsheh
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 10 slices, serves up to 10 people 1x


Make the perfect apple strudel! Homemade apple filling in flaky, extra crispy phyllo dough. A light and delicious fall dessert to feed a crowd. Be sure to watch the video above for how to make this apple strudel



  • 2 tsp ghee (clarified butter)
  • 2 tbsp Private Reserve Greek extra virgin olive oil, more if needed later
  • 3 apples, peeled, cored, thinly sliced (1 Granny Smith and 2 Gala apples worked well)
  • 1/4 cup organic brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cardamom
  • 2 tbsp orange juice
  • 1/2 cup chopped walnut hearts
  • 1/3 cup raisins
  • 10 thawed phyllo dough sheets
  • Confectioner’s sugar for garnish, optional


  1. Preheat oven to 375 degrees F.
  2. Make the filling. In a large skillet heat ghee and extra virgin olive oil. Add the sliced apples, brown sugar, cinnamon, nutmeg, cardamom and orange juice. Cook over medium heat, stirring as needed, for about 2 minutes or so (you are not looking to cook the apples all the way, just a little bit to allow some juice to release.) Stir in walnuts and raisins. Remove from heat and set aside briefly.
  3. Prepare a large baking sheet lined with parchment paper. Pour the juices from the apple filling in a small bowl and mix with a little more extra virgin olive oil (you’ll use this mixture to brush the phyllo sheets).
  4. Lay 10 to 12 sheets of phyllo flat on a clean surface (you can cover with a clean towel to keep the phyllo from drying, although this should be a quick process.)
  5. Take 1 phyllo sheet and lay it in the prepared baking sheet. Brush with the mixture you prepared (apple filling juice and olive oil). Sprinkle a little brown sugar on top. Repeat the process with the remaining phyllo sheets.
  6. Now, with the baking sheet placed horizontally (one long edge of phyllo facing you), spoon apple filling somewhat towards the middle leaving about a 2-inch boarder of phyllo all around. Fold short edges of phyllo to cover 2 -inches of apple mixture on each end. Brush ends with extra virgin olive oil. Starting at long edge closest to you, fold phyllo over apple filling and roll towards the other end (jellyroll fashion, but do not roll phyllo too tightly). Keep the seam on the bottom.
  7. Brush strudel with extra virgin olive oil. Bake in 375 degrees F for 35 minutes or until phyllo turns a nice golden brown.
  8. Remove from oven and let cool in sheet pan. To garnish, sprinkle apple strudel with confectioner’s sugar, add any walnuts or raisins remaining. Slice and serve.


  • Where to find phyllo? Phyllo dough is available in most grocery stores in the freezer section next to pie crust and puff pastry.
  • Pro Tips for Phyllo. 1. Thaw phyllo overnight in the fridge. Take out of fridge about 30 minutes before using. 2. This recipe only uses 10 sheets, once you set those out for use, go ahead and roll the rest in plastic wrap and put back in the box and return to freezer for later use. 3. To assemble the phyllo dough, work right in your sheet pan that you will use to bake the strudel, that way you don’t have to risk breaking the strudel when transferring. 4. If you don’t have enough juice from your apple filling to brush the phyllo sheets, simply use extra virgin olive oil. You only need to brush the sheets very lightly with the EVOO and sprinkle a little bit of brown sugar and cinnamon on top for flavor. 5. Finally, when you roll the dough to enclose the apple filling, too tightly so it doesn’t crack and burst open in the oven. And be sure the seam is down as indicated in the recipe.
  • Pro Tip to Prepare Ahead. For best results, bake the phyllo apple strudel on the day you plan to serve it so that the dough does not turn soggy on you. Now, you can prepare the filling the night before, cover and refrigerate until ready. If you need to bake the strudel the night before, you can go ahead and bake but only part-way through (about 70% or so), then finish baking the next day before serving.
  • Recommended for this recipe: Private Reserve Greek extra virgin olive oil. And from our all-natural spice collection: nutmeg and ground cardamom
  • SAVE! Try our Greek Extra Virgin Olive Oil Bundle! Our Ultimate Spice Bundle! Or Create your own 6-pack or 3-pack from our all-natural or organic spice collection
  • Category: dessert
  • Method: Baked
  • Cuisine: European

Keywords: apple strudel, easy apple strudel, phyllo apple sturdel