Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare yet tastes like something from a bakery. The combination of tender apples, juicy sultanas, and a hint of cinnamon makes every bite feel cozy and nostalgic. Using filo pastry keeps it light and crisp, while the melted butter and sugar give it that irresistible golden crunch. It’s ideal for entertaining guests or enjoying as a treat on a cool afternoon.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

5 (750g) granny smith apples, peeled, quartered, cored, sliced
1/3 cup caster sugar
1 tsp ground cinnamon, plus extra to serve
1/4 cup sultanas
8 sheets filo pastry
60g butter, melted
1/4 cup fresh breadcrumbs
1 1/2 cups vanilla custard, to serve

Directions

I start by combining the sliced apples, 1 tablespoon of the sugar, 1/4 teaspoon of the cinnamon, and 2 tablespoons of water in a large frying pan over medium heat. I cover the pan and cook, stirring occasionally, for about 10 minutes, until the apples are just tender. Then I remove the lid, stir in the sultanas, and cook uncovered for another 4 minutes, until any liquid has evaporated. Once done, I set the filling aside to cool completely.

Meanwhile, I preheat the oven to 180°C (160°C fan) and line a large baking tray with baking paper. In a small bowl, I mix the remaining sugar and cinnamon together.

Next, I place one sheet of filo pastry on a clean surface with the long side closest to me. I brush it with melted butter and sprinkle over 1 teaspoon of the cinnamon-sugar mixture. I top it with another sheet of filo, brush it with more butter, and sprinkle again with sugar. I repeat this layering process until all 8 sheets are stacked, finishing with a light brush of butter and a sprinkle of sugar. Finally, I scatter the breadcrumbs evenly over the top sheet — they help absorb any excess moisture from the apples and keep the pastry crisp.

Leaving a 7cm edge along the long side closest to me, I spoon the cooled apple mixture in a line across the filo, leaving a 9cm border at both short ends. I fold in the short ends, then roll the pastry up tightly to enclose the filling. I transfer the strudel seam-side down onto the prepared tray, brush it with the remaining melted butter, and sprinkle over any leftover cinnamon-sugar mixture.

I bake the strudel for 30–35 minutes, until the pastry is golden brown and crisp. I let it cool for about 5 minutes before slicing. When serving, I dust it lightly with extra cinnamon and pour over some warm vanilla custard — the perfect finishing touch.

Servings and Timing

This recipe serves 6 people and takes around 1 hour and 10 minutes in total — about 20 minutes of prep and 50 minutes of cooking time. It’s a wonderful dessert for guests or a cozy family treat.

Variations

I sometimes add a handful of chopped walnuts or almonds to the apple mixture for extra crunch. If I want it sweeter, I mix in a tablespoon of honey or brown sugar while cooking the apples. For a fruity twist, I replace some of the apples with pears or add a few berries. A dusting of icing sugar before serving makes it extra pretty, especially if I’m making it for guests.

Storage/Reheating

I store any leftover strudel in an airtight container in the fridge for up to 3 days. To reheat, I pop it in the oven at 180°C for about 10 minutes to restore its crispiness. It can also be frozen — I wrap it tightly before baking and freeze for up to 2 months. When ready to bake, I cook it straight from frozen, adding about 10 extra minutes to the baking time.

FAQs

Can I use puff pastry instead of filo?

Yes, puff pastry works well for a flakier, richer version of this strudel.

What apples are best to use?

I love Granny Smith apples because they hold their shape and give a nice tartness.

Can I make this ahead of time?

Yes, I often assemble it earlier in the day and bake it just before serving.

How do I stop filo from drying out?

I keep it covered with a slightly damp tea towel while working to prevent it from becoming brittle.

Can I make it vegan?

Yes, I use dairy-free butter and plant-based custard for a vegan-friendly version.

Can I serve it with something other than custard?

It’s delicious with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Can I add nuts or raisins?

Yes, sultanas or chopped nuts add great texture and extra flavor.

Why use breadcrumbs in the filling?

They soak up excess juice from the apples, keeping the pastry crisp.

Can I freeze apple strudel?

Yes, I freeze it unbaked or baked, then reheat in the oven until hot and crisp.

How can I make it look extra special?

I brush the top with butter and sprinkle a little cinnamon sugar before baking for a beautiful golden finish.

Conclusion

This Easy Apple Strudel is a classic dessert that never fails to impress. I love the contrast of the crisp, buttery pastry with the soft, cinnamon-spiced apple filling. It’s simple to make, smells amazing as it bakes, and tastes even better with a spoonful of warm custard. Perfect for sharing, gifting, or just enjoying a cozy moment with a cup of tea.