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Pork Chop Apple Phyllo Strudel

Total Time: 40 MIN Makes: 2 servings
Prep Time: 15 MIN Cook Time: 25 MIN

Make it Fabulous with Phyllo Recipe Contest Entry

  • 3 tablespoons butter
  • 2 cups apples, thinly sliced
  • 1/2 cup onions, thinly sliced
  • 1/3 cup sugar mixed with 1 teaspoon cinnamon
  • 1 smoked pork chop, deboned and diced
  • 1 cup cheddar cheese, shredded
  • 1/2 teaspoon fresh sage, chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 16 sheets Athens® Phyllo Dough (9″ x 14″), thawed
  • 1 stick butter
  • 1/2 cup dry breadcrumbs
  • Sour cream


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350⁰F.

In a cast iron skillet, melt butter adding apple slices and sugar-cinnamon mixture. Sauté for five minutes or until caramelized. Add pork, cheese, salt, pepper and sage. Lower heat and cook for 3 more minutes while stirring.

Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Layer eight phyllo sheets, brushing each with melted butter and sprinkling breadcrumbs between layers. Repeat layering with 3 more sheets of dough. Place half of the filling at one end of phyllo strip widthwise, leaving 1″ from end and 1″ from each side free of any filling. Fold phyllo over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of phyllo strip. Repeat the process to make a second roll.

Bake seam side down, at least 1″ apart, on an ungreased baking sheet in preheated 3501/4F oven for 25 minutes or until phyllo is golden brown.
To serve cut into slices and serve with sour cream.