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Personal Apple Strudel

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  • 4 cups diced peeled apples (about 1 ½)
  • 1tbsp. Cornstarch
  • Package frozen Phyllo Dough, thawed
  • 3tbsp unsalted butter (melt)
  • ¼ cup sugar
  • 1/2tsp ground cinnamon
  • 2tsp powdered sugar


  1. Preheat oven to 375F

  2. Combine first 4 ingredients and mix well

  3. Place 2 sheets of phyllo on work service (keep remaining dough covered to keep from drying out.) Brush phyllo sheets with butter, top with additional 2 sheets and fill with about ½ cup of apple mixture. Fold edges over filling and roll up creating and egg roll shape. Strudel bundle can be placed on parchment lined baking sheet seam side down, repeat for additional strudels using all phyllo sheets.

  4. Pierce each bundle 2 times with a fork. Brush top with remaining butter and bake for 35 minutes or until golden brown and crisp. Dust evenly with powdered sugar before serving. Maybe served hot or at room temperature.

  5. Note: Your favorite apple mixture may be used and additions such as nuts or cranberries may be added. To save some time these can be made earlier in the day and stored at room temperature loosely tented with foil. Just before service they can be reheated and crisped in a 400F oven for a couple of minutes.

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