The mini apple strudels with phyllo dough are delicious single servings rich in apples, raisins, and pine nuts with a crispy phyllo dough shell enriched with almond flakes.
Phyllo dough originates between Greece and Turkey and is widespread throughout the Middle East. It is a dough made from water, flour and sometimes a little oil that is rolled out into very thin sheets and cut into rectangles. Very light because it is fat-free, it is used to make sweet and savory very crispy dishes like Baklava and is perfect for making rolls, roulades, or pies. A few years ago, I made the lemon phyllo cheesecake by Csaba, a special dessert perfect for the holidays.
Today I thought of making small strudels using phyllo dough as a shell, being single servings I used one sheet folded in half for each roll, if you want you can overlay two, you will get an even crispier shell.
Try other apple recipes as well:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 273.55 (Kcal)
- Carbohydrates 25.24 (g) of which sugars 13.91 (g)
- Proteins 3.19 (g)
- Fat 18.29 (g) of which saturated 7.66 (g)of which unsaturated 7.55 (g)
- Fibers 2.60 (g)
- Sodium 67.44 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 sheets phyllo dough
- 2 Golden Delicious apples (medium)
- 1.75 oz raisins
- 1.4 oz pine nuts
- 5 tbsps butter
- 1 teaspoon ground cinnamon
- 2 teaspoons lemon zest (grated)
- 1 tablespoon brown sugar
- 1.5 tbsps butter
- 1 oz almond slices
- to taste vanilla powdered sugar
Tools
- 1 Cutting Board
- 1 Bowl
- 1 Small Bowl
- 1 Baking Tray
- Parchment Paper
Procedure
Wash the raisins thoroughly and place them in a bowl covered with lukewarm water; they need to become soft. If you like, you can add a tablespoon of Rum. Let them rest for 20 minutes.
Wash the apples, peel them, and cut them into 1/4 inch cubes. Place them in a large bowl with 1 tablespoon of brown sugar, cinnamon, and lemon zest. Mix everything well, then add the drained and patted raisins and the pine nuts.
The filling is ready.
Melt the butter; I use the microwave, but you can also use a small pot, without overheating it, it should remain liquid.
Take a sheet of phyllo dough, lay it on a cutting board, and brush half of the sheet with the melted butter, then fold it over itself. Turn the folded sheet 45° so that the shorter side is facing you.
Distribute two heaping tablespoons of filling at the base, leaving the outer edges free
Fold the outer edges towards the center (this way the filling won’t come out during cooking).
Create a roll and place it on the baking tray.
Prepare the other mini strudels in the same way, place them on the baking tray, then brush them with melted butter and garnish with almond flakes.
Bake the mini strudels in a preheated static oven at 375°F for 18-20 minutes or until golden.
Remove the tray from the oven and let them cool completely before transferring them to a serving plate.
The mini apple strudels with phyllo dough are ready, sprinkle them with powdered sugar and serve.
Advice
The mini apple strudels remain crispy for 1 day, then the phyllo dough tends to absorb the cooking liquids, so I recommend preparing them just before serving.
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