Apple Strudel

Sooo busy!  Too busy to write blog posts!  But never too busy to cook, eat (!), and take pictures of my lovely food adventures!


I made apple strudel the other day.  It was my first time working with phyllo pastry and the strudel turned out pretty darn fine if you ask me!  All you need to know is that I adapted a few recipes that I found online.  Will update you on tips for phyllo pastry.

If you’ve ever made or have a recipe for apple pie filling, you just use that instead.


  • 2 tablespoons (30 ml) apple juice
  • 1 tbsp tapioca granules
  • 1/4 teaspoon ground cinnamon, cardamom and coriander
  • 1/3 cup plus 1 tablespoon (80 g) sugar
  • 1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
  • 1 1/2 cups (350 ml) fresh bread crumbs
  • 2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
  • 1/8 teaspoon salt
  • 2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
  • Frozen phyllo pastry dough

Instructions to come!!

DSC03703 DSC03713 DSC03730 DSC03727

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s