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
- Preheat the Oven: Set the oven to 400°F (200°C) and lightly grease two baking sheets.
- Prepare the Filling: In a bowl, mix the chopped apples with lemon juice, sugar, breadcrumbs, golden raisins, and cinnamon.
- 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.
- Bake the Strudels: Brush each strudel with melted butter and bake for 15–20 minutes until golden and crisp.
- Prepare the Glaze: In a small saucepan, gently heat the granulated sugar and water until the sugar dissolves.
- 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
Mary Berry Filo Apple Strudels
Course: DessertCuisine: UK8
servings20
minutes40
minutes240
kcalThese 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
- 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
Directions
- Preheat the Oven: Set the oven to 400°F (200°C) and lightly grease two baking sheets.
- Prepare the Filling: In a bowl, mix the chopped apples with lemon juice, sugar, breadcrumbs, golden raisins, and cinnamon.
- 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.
- Bake the Strudels: Brush each strudel with melted butter and bake for 15–20 minutes until golden and crisp.
- Prepare the Glaze: In a small saucepan, gently heat the granulated sugar and water until the sugar dissolves.
- Finish and Serve: Spoon the warm syrup over the strudels and dust with confectioners’ sugar before serving.