Orange-Kissed Apple Strudel Recipe

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My mom used to make the best apple turnovers using store-bought phyllo dough. I created a quick and delicious variation on her recipe by making one apple strudel in a log. It’s a timesaver, but just as delicious. You can easily double the recipe for a larger crowd.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 6 servings


  • 2 medium Granny Smith apples, peeled and grated
  • 1/4 cup sugar
  • 2 tablespoons butter
  • 1 tablespoon grated orange peel
  • 2 teaspoons lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 6 tablespoons finely ground almonds, toasted
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 6 sheets phyllo dough (14x9-inch size)
  • 1/4 cup butter, melted
  • Confectioners' sugar
  • Vanilla ice cream, optional


  1. In a large saucepan, combine apples, sugar, butter, orange peel, lemon juice and cinnamon. Cook, uncovered, over medium heat 5-7 minutes or until thickened and liquid is evaporated, stirring occasionally. Remove from heat; stir in vanilla. Cool.
  2. Preheat oven to 375°. In a small bowl, mix almonds, cinnamon and nutmeg. Place one sheet of phyllo dough on a work surface; brush with some butter. Sprinkle with about 1 tablespoon almond mixture. Layer with five additional phyllo sheets, brushing each sheet with butter and sprinkling with almond mixture. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Spoon apple filling down a long side to within 1/2 in. of edges. Roll up jelly-roll style, starting with long side. Transfer to a baking sheet, seam side down. Brush top with remaining melted butter. Bake 15-17 minutes or until golden brown.
  3. Cool completely on a wire rack. Using a serrated knife, cut into slices; dust with confectioners' sugar. If desired, serve with ice cream. Yield: 6 servings.
Originally published as Orange-Kissed Apple Strudel in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p126

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