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Mini Apple Strudels

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

Ingredients

  • 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

Directions

  • In a small bowl, combine the apples, sugar, walnuts, flour and cinnamon. Set aside.
  • 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.
  • 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.
  • 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.
Nutrition Facts
1 studel: 100 calories, 3g fat (0 saturated fat), 0 cholesterol, 45mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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Reviews

Click stars to rate
Average Rating:
  • LindaFranz
    Oct 15, 2017

    Delicious

  • Michelle
    Aug 19, 2017

    Okay to put this in perspective, I think many of the 5-star reviews are because this is pretty good for a lo-cal dessert. But it's not a great dessert. Many of the problems I see are related to keeping the calorie count down.1. Poor filling-to-pastry ratio. The filling is actually really good and I'll definitely use it again in something else. There's just not enough of it if you follow the recipe's instructions. That picture doesn't look like a scant 1/3 cup of filling, even if that's a saucer that it's plated on.2. Phyllo dough is so lean that it doesn't really work well in a dessert -- unless you're watching calories or you're making baklava and smothering it in honey. It would be better with pie dough or puff pastry but that means more calories. If you put more filling in per pastry, though, you won't notice the phyllo dough as much, but once again, more calories.3. Butter-flavored spray. Yuck. Again, it's used because of the calories saved but melted butter would be better. Heck, I'd use a neutral vegetable oil in my own mister before using a canned spray. Just use a light hand when brushing butter on. I made sure each phyllo sheet was well buttered and it was too greasy. With a light hand, I should have used about 4 tablespoons for 6 sheets. But, since I think you should have more filling, I would probably double the amount of apple mixture in each pastry, making the recipe serve 3 instead of 6, and that would mean 2 tablespoons of melted butter for 3 phyllo sheets.If I could give it 3.5 stars, I would, if I'm only comparing it to other lo-cal desserts. Comparing it to desserts as a whole, it's a 2. The filling is quite good and it's the sole reason for giving it any stars, but I'd rather use it in a crumble or galette. You'll notice many of review suggestions (ice cream, sugar glaze, cinnamon sugar sprinkle) increase the calorie count because, as is, it's too skimpy and too lean.One other thought: the quality of the phyllo dough can make a huge difference. My favorite brand was Trader Joe's but they discontinued it :(. The brand I bought at HEB was just awful. The brand I found at Whole Foods is okay but not nearly as good as TJ's. That may be one reason I didn't care for the phyllo dough crust as much as others did. That, and I'm a full-fat, real sugar and butter, if-you're-gonna-eat-it-mean-it kind of gal. If I want something healthy and sweet, I'll eat a piece of fruit.

  • Corvette22
    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 second...so 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 visit...love it!

  • sewir1234
    Sep 22, 2014

    No comment left

  • ruth60
    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
    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
    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.

  • Roshargett
    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
    Sep 19, 2013

    Not made it yet

  • nescijenkins
    Sep 19, 2013

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