Mini Apple Strudels Recipe
Mini Apple Strudels Recipe photo by Taste of Home
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Mini Apple Strudels Recipe

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Crisp sheets of phyllo dough surround tender slices of apple in this clever play on strudel. Walnuts and cinnamon enhance that traditional apple pie flavor. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 6 servings


  • 1-1/2 cups chopped peeled tart apples
  • 2 tablespoons plus 2 teaspoons sugar
  • 2 tablespoons chopped walnuts
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 6 sheets phyllo dough (14 inches x 9 inches)
  • Butter-flavored cooking spray
  • Confectioners' sugar, optional

Nutritional Facts

1 each: 100 calories, 3g fat (0g saturated fat), 0mg cholesterol, 45mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 2g protein Diabetic Exchanges: 1 starch, 0 fat.


  1. In a small bowl, combine the apples, sugar, walnuts, flour and cinnamon. Set aside.
  2. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out). Spray with butter-flavored spray.
  3. Fold in half widthwise; spray again with butter-flavored spray. Spoon a scant 1/3 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Place seam side down on a baking sheet coated with cooking spray. Repeat.
  4. With a sharp knife, cut diagonal slits in tops of strudels. Spray strudels with butter-flavored spray. Bake at 350° for 20-22 minutes or until golden brown. Sprinkle with confectioners' sugar if desired. Yield: 6 servings.
Originally published as Mini Apple Strudels in Healthy Cooking December/January 2009, p15

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Corvette22 223298
Reviewed Mar. 22, 2015

"These Apple Strudels have been a huge hit! I used Splenda instead of sugar and pecans instead of walnuts both times I've made this recipe. They are so easy to make. I melted butter the first time, but used spray the much easier/faster! The second time I had leftovers and froze them...enjoyed them 2 weeks later and they were as good as the fresh strudels...couldn't tell the difference. This means I can make them in advance of having guests and enjoy a tasty treat with no prep work during their it!"

ruth60 118096
Reviewed Sep. 26, 2013

"Good recipe, but was easier made with pie dough instead of Phillo dough and liked it better with pie dough. Tasted great."

JKevin 103672
Reviewed Sep. 26, 2013

"This was great - everyone enjoyed it and thought I spend hours in the kitchen (but I didn't)!! Will make it again soon."

thomsmom 110233
Reviewed Sep. 20, 2013

"For PENKAT try again but be sure your oven is really at full baking temperature and that you set the pan on the LOWEST rack in the oven. This will insure that the bottom bakes first and that the crust is not soggy. Use this same technique for any pie or crispy pastie you bake."

MY REVIEW 142778
Reviewed Sep. 20, 2013

"I'm from Germany and on year I visited Salzburg. In a restaurant I had a chance to ordered Strudel with Vanilla sauce. The Strudel was just swimming in the sauce. It also was so filling that I could had it for a whole meal. All I can tell you, it was yummy, yummy!!!"

rlearning 109385
Reviewed Sep. 19, 2013

"Not made it yet"

nescijenkins 110232
Reviewed Sep. 19, 2013

"I'm excited about receiving your recipes & trying them."

Mattcancook 110231
Reviewed Sep. 19, 2013

"Made this for my "German" themed book - book club dessert. Fabulous, easy, delicious. I have also made with sliced peaches. Yummy!"

maddawson 181769
Reviewed Sep. 10, 2013

"This is a really good, easy & healthier option for desert. Instead of sprinkling with powdered sugar, I sprinkled cinnamin & regular sugar on top."

kcc1108 163322
Reviewed Feb. 13, 2012

"Super tasty, rather easy and quick."

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