Strawberry-apple Strudel


6 sheets phyllo dough, thawed
4 tablespoons butter, melted
1 cup strawberries, sliced
1 cup apples, sliced
¼ cup honey
1 teaspoon cinnamon
¼ cup almonds, sliced or crushed
¼ cup powdered sugar
1 tablespoon milk


Preheat oven to 350 degrees F.

In saucepan, simmer strawberries, apples, honey, and cinnamon until it reduces into a thick and syrupy fruit filling. Remove from heat and stir in almonds, reserving a tablespoon for garnish.

Brush large cookie sheet with melted butter. Place one sheet of phyllo dough on cookie sheet and brush with melted butter. Repeat layering with remaining phyllo and butter.

Spoon thickened fruit filling lengthwise onto the center of phyllo on cookie sheet. Fold phyllo over filling on each side, fold ends shut, forming a long, closed rectangle, with fruit filling inside. Brush top and sides with butter to seal. Flip phyllo over so seam side is facing down on buttered cookie sheet. Bake for 20 minutes, or until golden brown.

Once strudel has cooled, mix powdered sugar and milk together to form a glaze. Use spoon to drizzle sugar glaze over the top of strudel, sprinkle reserved almonds over top, cut into slices, and serve.


This fruit-filled strudel makes a lovely, delicately flaky dessert that can be served with vanilla ice cream on the side, or with whipped topping.

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