Mary Berry Filo Apple Strudels

These crispy and golden filo apple strudels are easy to make using store-bought filo pastry. The tart apples, warm cinnamon, and golden raisins create a delicious filling wrapped in delicate layers of pastry. A light sugar glaze and dusting of confectioners’ sugar make them irresistible!

Ingredients Needed

For the Filling:

• 2 medium (350g) tart cooking apples, peeled, cored, and roughly chopped
• Juice of ½ lemon
• ⅓ cup (75g) demerara sugar
• ½ cup (30g) fresh breadcrumbs
• 6 tablespoons (55g) golden raisins
• 1 teaspoon ground cinnamon
• 8 sheets filo pastry (7 x 13 inches)
• ½ cup (115g) salted butter, melted

For the Topping:

• 2 tablespoons granulated sugar
• 2 tablespoons water
• Confectioners’ sugar, for dusting

How To Make Mary Berry Filo Apple Strudels

1. Preheat the Oven: Set the oven to 400°F (200°C) and lightly grease two baking sheets.
2. Prepare the Filling: In a bowl, mix the chopped apples with lemon juice, sugar, breadcrumbs, golden raisins, and cinnamon.
3. Assemble the Strudels: Lay one filo pastry sheet flat and brush generously with melted butter. Place one-eighth of the apple filling along the middle third of the longest edge, leaving a small border. Fold the border over the filling, then fold the short sides in. Roll the pastry tightly to form a neat strudel. Place on the prepared baking sheet and repeat with the remaining sheets.
4. Bake the Strudels: Brush each strudel with melted butter and bake for 15–20 minutes until golden and crisp.
5. Prepare the Glaze: In a small saucepan, gently heat the granulated sugar and water until the sugar dissolves.
6. Finish and Serve: Spoon the warm syrup over the strudels and dust with confectioners’ sugar before serving.

Recipe Tips

• Keep filo pastry covered with a damp towel while assembling to prevent it from drying out.
• Serve warm with a scoop of vanilla ice cream or whipped cream for a delicious treat.
• Leftover filo pastry can be stored in the fridge for 2 days or frozen for 1 month.

How To Store Filo Apple Strudels

At Room Temperature: Store in an airtight container for up to 1 day.

In the Fridge: Keep in an airtight container for 2 days. Reheat in the oven at 350°F (175°C) for 5 minutes to crisp up.

In the Freezer: Wrap unbaked strudels tightly in plastic wrap and foil. Freeze for up to 1 month. Bake from frozen at 400°F (200°C) for 20–25 minutes.

Nutrition Facts (Per Serving)

• Calories: 220
• Carbs: 30g
• Protein: 2g
• Fat: 11g
• Sugar: 14g
• Fibre: 2g
• Sodium: 80mg

Try More Recipes:

• Mary Berry Baked Apple Lemon Sponge
• Mary Berry Pear & Apple Strudel
• Mary Berry Apple Tarte Tatin
• Mary Berry Apple and Pear Pie