Hungarian Apple Strudel

This apple strudel uses prepared phyllo for a practical home-kitchen version, with grated apple, cinnamon and walnuts inside crisp layers. The key preparation step is draining the apples well before you roll.

Hungarian Apple Strudel

A phyllo-dough version of apple strudel, filled with grated apples, cinnamon and ground walnuts. The filling is drained before rolling to help keep the pastry crisp.

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Prep Time 40 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

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• 4 sheets phyllo dough, thawed
• 4 tbsp Melted Butter
• 3 tbsp Ground Walnuts
• 5-6 Apples
• 1/2 tbsp Cinnamon
• 1/2 cup Sugar, if apples are tart
• Confectioners Sugar

Method

 

1. Preheat oven to 375°F.
2. Peel and core the apples. In a large bowl grate the apples. Add the cinnamon and sugar, if using. Set aside for 30 minutes.
3. Line a medium bowl with a clean, dry kitchen towel. Place the grated apples in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In another bowl, add the grated apples.
4. Dampen a dish towel and spread over a smooth work surface. Remove the wrapping from the phyllo dough and spread one layer over the dampened towel. Brush with melted butter. Add a second, third and fourth layer on top, brushing each layer with the melted butter.
5. Scatter ground walnuts on the top layer, leaving a 1/2 inch border on both ends. Spread the grated apples on the walnuts. Fold the borders in and roll up the pastry lightly with the help of the kitchen towel. Place the strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top with melted butter. Bake until golden brown, 30-45 minutes. Cool on a wire rack, sprinkle with confectioners sugar. Cut into slices, serve warm with whipped cream.

Notes

This version uses four sheets of prepared phyllo. Keep unused sheets covered while you work. Squeeze excess liquid from the grated apples before filling the pastry. Sheet dimensions and apple sizes vary; avoid overfilling, and reserve any filling that does not fit.

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Cooking notes

Keep the phyllo covered. Have the filling and melted butter ready before opening the pastry. Keep the unused sheets covered while working so they stay flexible enough to roll.

Use the filling that fits. Apple sizes and phyllo dimensions vary. Leave the stated border, avoid packing the roll too tightly, and reserve any excess filling instead of forcing it in.

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