Filo Dough Strudel with Apple and Pear

by Editorial Staff

Another great filo dough strudel stuffed with apples and pears. This strudel is the number one baked item in my notebook.

Servings: 4


  • Pears not firm – 400 g
  • Apples – 400 g
  • Filo dough – 16 leaves
  • Butter – 130 g
  • Sugar – 1/2 cup
  • Ground cinnamon – 2 teaspoon
  • Lemon juice – 2 tbsp
  • Raisins – 2 tbsp
  • Bread crumbs (white, dried) or breadcrumbs – 1/2 cup


  1. Soak the raisins in hot water for 10 minutes, and then drain the water.
  2. Mix sugar with cinnamon.
    Melt the butter in the microwave.
  3. Peel the apples and pears and cut into cubes of about 1 cm. This should be done quickly so that the apples do not darken.
    Sprinkle the fruit with lemon juice and stir well.
  4. Add bread crumbs (or breadcrumbs), half cinnamon sugar and raisins, and stir.
  5. Cover the table on which you will prepare the strudel with cling film.
    Take a double layer of filo dough and place it vertically towards you. Brush the paper with butter.
  6. Take another double layer of filo dough and place it with an overlap of about 5-7 cm next to the first one. Also, brush with butter.
    Sprinkle with cinnamon sugar (about 1 tablespoon). Repeat the layers of dough and butter with sugar 3 more times.
  7. When all the layers are formed and oiled, place the apple-pear mixture in the centre, leaving about 7 cm from each edge.
  8. First, use the plastic to lift and fold the side edges up.
  9. And then, in the same way, with the help of the film, wrap up the edge that is closer to you. Roll up.
  10. Transfer the roll to a baking sheet lined with parchment and oiled, brush with oil and sprinkle with cinnamon sugar. Send to an oven preheated to 180 degrees for 15-20 minutes.
  11. Filo dough is very tender, so try not to dry it out. It is better to leave the strudel on the wire rack and cover it with a clean cotton towel.

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