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Viennese Apple Phyllo Strudel

Total Time: 80 MIN Makes: 2 large strudels
Prep Time: 30 MIN Cook Time: 50 MIN

With a filling that blends brandy-soaked raisins and Granny Smith apples with chopped walnuts and apricot preserves, these flaky-crusted strudels will lend a sweet and refined finale to your next dinner gathering.

  • 1/2 cup dark raisins
  • 2 tablespoons brandy
  • 2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored
  • 1/2 cup walnuts, chopped
  • 2 tablespoons sugar
  • 2 tablespoons butter, softened
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter
  • 1/2 cup breadcrumbs
  • 1/2 cup apricot preserves
  • 1 tablespoon brandy
  • 10 sheets Athens Phyllo® Dough (9″ x 14″ ), thawed
  • Powdered sugar to dust


In large bowl, soak raisins in 1 tablespoon brandy for 2 hours. Add apples, walnuts, sugar, 2 tablespoons butter, lemon peel, cinnamon and vanilla. Mix well and set aside. In small skillet, over medium heat, melt 2 tablespoons butter and stir in breadcrumbs. Cook about 2 minutes or until lightly browned. In small saucepan over low heat, melt apricot preserves and stir in brandy. To prepare large strudels, use 5 sheets of Phyllo per roll according to directions for (hyperlink). Spread warm apricot mixture on top Phyllo sheet and sprinkle with breadcrumbs. Spread with apple mixture and roll up, placing the strudel seam side down on greased baking sheet. Score top into 6 equal sections. Repeat procedure for remaining 5 sheets of Phyllo. Bake in preheated 3501/4F oven for 45 to 50 minutes or until golden brown. Cool. Dust with powdered sugar.

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