The Bungalow Chef’s Apple Strudel

How can anyone resist Apple Strudel fresh from the oven? The crisp and flaky crust wrapped around fresh apples and raisins, and the warm aroma of cinnamon and butter…are amazing. As a child, I was taught the technique of stretching the dough over a kitchen table but today, I use fillo dough. I love Organic Fillo Dough by The Fillo Factory. It’s made with clean vegan ingredients and is easy to use.  This dough comes in 13” x 18” sheets which are perfect.

Apple Strudel made with Fillo-Factory fillo dough

Apple Strudel made with Fillo-Factory fillo dough


Growing up as a mid-century kid, I remember the television show Hogan’s Heroes with the beloved character, Sergeant Hans Georg Schultz, never passing up a slice of Apple Strudel.  And as Schultz preferred, I always serve mine “mit schlag”, with whipped cream.

Apple Strudel “mit schlag”

Apple Strudel “mit schlag”

The Bungalow Chef’s Apple Strudel

6-8 servings

Preheat the oven to 350 degrees


5 large Granny Smith Apples, peeled, cored, and diced
1/2 cup raisins
2 tablespoons melted butter
1/4 cup dried bread crumbs (un-seasoned)
1 teaspoon fresh lemon juice
1 cup granulated sugar
1 tablespoon cinnamon

8 sheets of fillo dough (Thawed per the directions on The Fillo Factory’s Organic Fillo Dough box)
½ cup melted butter
1 cup granulated sugar mixed with 1 tablespoon cinnamon

Directions:                                                                                                                                                                                                                                                                                                                                            In a large mixing bowl, add the diced apples, raisins, melted butter, bread crumbs, lemon juice, sugar, cinnamon and mix well.

Place one sheet of fillo dough on a large kitchen towel. Brush with melted butter and sprinkle with cinnamon and sugar mixture. Layer and repeat the process using all 8 sheets of dough. Tap down using the backside of a baking sheet.

Spoon the apple mixture along the long side on the fillo sheets. Roll like a jelly roll. Brush the seam area with melted butter. Transfer onto a parchment paper covered baking sheet with seam side down. Bush with remaining butter and cinnamon sugar mixture and bake for 20-30 minutes. Let it set for one hour before slicing with a serrated knife and serving.

For a variation on this strudel recipe, I often use fresh pears or summer plums.

Chef’s Tip: Keep the dough from drying out by covering with barely damp kitchen towels or plastic wrap.


Mike Mech


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