Apple Phyllo Strudel

Apple Phyllo Strudel

10 slices


  • 2 tsp of ghee
  • 2-3 tbsp of extra virgin olive oil
  • 3 apples, peeled, cored, thinly sliced
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp of nutmeg
  • 1/4 tsp of ground cardamom
  • 2 tbsp of orange juice
  • 1/2 cup of chopped walnut hearts
  • 1/3 cup of raisins
  • 10 thawed phyllo dough sheets
  • White powder sugar


  1. Preheat oven to 375 degrees F.
  2. In a large skillet heat ghee and extra virgin olive oil. Add the sliced apples, brown sugar, cinnamon, nutmeg, cardamom and orange juice.
  3. Cook over medium heat, stirring as needed, for about 2 minutes or so. Stir in walnuts and raisins. Remove the filling from the heat.
  4. Pour the juices from the apple filling in a small bowl and mix with a little more extra virgin olive oil to create a mixture to brush the phyllo sheets.
  5. Prepare a large baking sheet lined with parchment paper.
  6. Take 1 phyllo sheet and lay it in the prepared baking sheet. Brush with the mixture you prepared and sprinkle a little brown sugar on top.
  7. Repeat the process with the remaining phyllo sheets.
  8. Place the baking sheet horizontally, spoon apple filling towards the middle leaving a 2-inch boarder of phyllo all around.
  9. Fold short edges of phyllo to cover 2 -inches of apple mixture on each end. Brush ends with extra virgin olive oil. Starting at long edge closest to you, fold phyllo over apple filling and roll towards the other but do not roll too tightly. Keep the seam on the bottom.
  10. Brush strudel with extra virgin olive oil, bake for 35 minutes and let it cool in the sheet pan.
  11. Slice and serve.