Individual Apple Strudels

Individual Apple Strudels Recipe
Photo: John Autry; Styling: Cindy Barr
You can make these several hours ahead; tent loosely with foil and leave at room temperature. Put in a 400° oven for a few minutes to warm and crisp just before serving.


8 servings (serving size: 1 strudel)

Recipe from

Cooking Light

Nutritional Information

Calories 278
Fat 10.8 g
Satfat 3.9 g
Monofat 4.5 g
Polyfat 1.7 g
Protein 5.3 g
Carbohydrate 41.8 g
Fiber 2.7 g
Cholesterol 11.5 mg
Iron 1.9 mg
Sodium 261 mg
Calcium 19 mg


1/2 cup shelled dry-roasted pistachios
4 cups diced peeled apple (about 1 1/2 pounds)
1/4 cup turbinado sugar
1 tablespoon cornstarch
1/2 teaspoon ground cardamom
32 (14 x 9-inch) sheets frozen whole-wheat phyllo dough, thawed
3 tablespoons unsalted butter, melted
2 tablespoons powdered sugar


1. Preheat oven to 375°.

2. Place pistachios in a food processor; process until finely ground.

3. Combine apple, turbinado sugar, cornstarch, and cardamom in a large bowl; toss well.

4. Stack 2 phyllo sheets on a large cutting board or work surface (cover remaining dough to keep from drying). Lightly brush phyllo stack with butter; sprinkle with about 1 tablespoon ground pistachios. Top with 2 more phyllo sheets. Spoon about 1/2 cup apple mixture along 1 short edge of phyllo stack, leaving a 2-inch border on all sides. Fold over the long edges of phyllo to cover about 1 1/2 inches of apple mixture on each end. Starting at short edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or the strudel may split.) Place strudel, seam side down, on a baking sheet lined with parchment paper. Repeat procedure with remaining phyllo sheets, butter, pistachios, and apple mixture to form 8 strudels total.

5. Pierce each strudel 2 times with a fork. Brush tops with remaining butter. Bake at 375° for 35 minutes or until crisp and golden brown. Sprinkle evenly with 2 tablespoons powdered sugar. Serve strudels warm or at room temperature.

Mark Bittman,

Cooking Light

December 2010
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