Mary Berry Filo Apple Strudels

The first time I made these, I underestimated filo. I thought, “How hard can paper-thin pastry really be?” Famous last words. My first strudel exploded in the oven like a fruity firework—filling everywhere, pastry flapping like sails. It was delicious chaos, but chaos nonetheless.

What I learned? Filo’s fussy, but once you know how to handle it—keep it damp, butter generously, don’t overfill—it behaves beautifully. And the results? Crispy, golden pockets with that apple-cinnamon-raisin filling that feels like a warm hug. Let me show you how I fixed that first disaster and got the perfect snap.

Why This One Works So Well

Most apple strudels drown in mushy filling or go soggy from the bottom. This version solves both:

• Breadcrumbs soak up the juice—no soggy bottoms here.
• Filo keeps things light and ultra crisp (no heavy puff or chewy shortcrust).
• Demerara sugar adds caramel-y crunch and depth.
• And the warm glaze? Optional, but honestly worth it—it gives them that glossy, just-bought-from-a-bakery finish.

I tested baking them from frozen too—and they came out just as crisp. Very smug moment, not going to lie.

INGREDIENTS + WHY THEY MATTER

• Tart cooking apples (like Bramley or Granny Smith) – Keep the filling bright, not cloying. I once used sweeter apples, and it went flabby fast.
• Lemon juice – Stops browning, adds zing.
• Demerara sugar – Crunchy and caramelised. White sugar doesn’t give the same depth.
• Fresh breadcrumbs – Key for soaking up juice. I blitzed day-old white bread—shop-bought crumbs stayed too dry.
• Golden raisins – Plumper and more subtle than dark ones. I’ve tried both, and dark raisins took over the flavour.
• Filo pastry – Buttery crisp, delicate layers. Keep covered or it dries and cracks like mad.
• Salted butter – Balances the sweet filling. Unsalted just tasted flat.

Making It Yours (Without Ruining It)

• No raisins: Diced dried apricots work, but chop small.
• Gluten-free: I haven’t found a GF filo that holds up—best to go crustless and bake as an apple crumble.
• Vegan: Use vegan butter and check your filo’s ingredients. Many are dairy-free already.
• Nutty version: Add finely chopped toasted walnuts or pecans—about ¼ cup to the filling.

Don’t overpack the filling if adding extras—this isn’t a burrito.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Filo tore mid-roll	Dried out too fast	Keep unused sheets covered with a damp cloth
Filling leaked out	Overfilled or rolled too loosely	Stick to ⅛ of the filling per sheet, roll tight
Strudel too pale	Skimped on butter	Brush every layer generously
Burnt bottoms	My tray was too thin	Use a thick baking sheet or layer two trays

How To Make Mary Berry’s Filo Apple Strudels

1. Preheat oven to 400°F (200°C). Lightly grease two baking sheets.
2. Mix filling – Apples, lemon juice, demerara sugar, breadcrumbs, raisins, and cinnamon. It’ll look crumbly—perfect.
3. Lay out your filo – One sheet at a time, brush generously with melted butter.
4. Add filling – Spoon 1/8th along the long edge, leaving a 1-inch border.
5. Fold and roll – Fold the edge over the filling, tuck in short sides, then roll up tight.
6. Repeat – Do the rest. Place on tray with the seam underneath.
7. Butter tops – Brush again with melted butter.
8. Bake – 15 to 20 minutes, until golden and crisp. If in doubt, give them an extra 2 minutes for that crunch.
9. Make glaze – Simmer sugar and water until dissolved.
10. Finish – Drizzle glaze over warm strudels and dust with confectioners’ sugar. Serve warm.

Tips from My Kitchen

• I butter every sheet fully—not just edges. That’s what gives bakery-style crispness.
• I cut my apples chunkier than most recipes—gives real bite and texture.
• If I’m freezing them, I don’t glaze until baked—makes reheating neater.
• My oven runs hot, so I pull them at 17 minutes or they over-brown.

Storage + Serving

• Room temp – 1 day, airtight. Best re-crisped in the oven.
• Fridge – 2 days max. Reheat at 350°F (175°C) for 5 to 8 minutes.
• Freezer – Unbaked strudels freeze well. Wrap in plastic and foil. Bake from frozen—400°F (200°C), 20 to 25 minutes.

Serve with:

• Vanilla ice cream
• Crème fraîche
• Or strong black tea (my favourite pairing—it cuts the sweetness beautifully)

FAQs – Real Query Answers

Can I use puff pastry instead of filo?
You can, but it’s a different bake—more like an apple turnover. Filo gives that crackly crunch that’s worth the extra buttering.

Do I need to cook the apples first?
Nope. They cook inside the pastry and stay juicy but not mushy—just chop small.

Can I make these in advance for a party?
Yes. Assemble, freeze, and bake straight from frozen. Just don’t glaze until after baking.

My pastry cracked—why?
Likely dried out. Always keep filo under a damp tea towel while you work.

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