Apple Strudel with Phyllo Dough


Layers of crispy phyllo dough wrapped around a yummy apple pie filling!

This is a low sugar recipe. You can add more sugar to the apple mixture if you’d like.


  • (1) Package of Phyllo Dough (usually comes with 2 rolls- 8 sheets each)
  • (1 cup) Unsalted Butter
  • (8-10) Granny Smith Apples
  • (1/4 cup) Brown Sugar
  • (1/8 cup) Regular Sugar (optional)
  • (1.5 teaspoons) Ground Cinnamon
  • (1/4 teaspoon) Fine Sea Salt or Table Salt (may want to add to taste)
  • (Zest of 1) Lemon


  1. Thaw Phyllo Dough on the counter (30 minutes).
  2. Set oven to 350 Degrees Fahrenheit.
  3. Peel and slice apples thinly (1/8th inch or less).
  4. Add cinnamon, salt (to taste) and sugar to apples and toss in a bowl.
  5. Melt butter and get a brush for spreading it.
  6. Line (2) large pans with buttered parchment paper (or spray pan surface with butter).
  7. On each pan:
    1. Place one sheet of Phyllo down on the pan.
    2. Brush the Phyllo with butter.
    3. Repeat steps 1 & 2 until you have 5-6 sheets stacked.
    4. Place half of the apples in the middle of the stack of Phyllo.
    5. Ensure there is 2 inches of exposed Phyllo all the way around the apples.
    6. Fold the sides of the Phyllo onto the apples first.
    7. Then fold in the long sides until they overlap. Glue together with brushed butter.
    8. Flip the strudel carefully so the seam is facing down.
    9. Sprinkle sugar (the courser the better) and cinnamon on the top.
    10. Bake for 30 minutes (likely the apple juice will ooze out- that’s okay!)
    11. Cool, cut and serve!


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