The apple strudel with phyllo, is not the classic version, but is prepared with phyllo dough instead of strudel dough, to make a faster cake. In addition, I have added almonds, grated orange peel and some amaretti crumbs. Strudel is the most famous of the Trentino desserts, filled with apples, sultanas, pine nuts and cinnamon. You can find many versions of strudel, with other types of fruit such as pears, berries, apricots, or prepared with shortcrust pastry, puff pastry as an alternative to the classic strudel pastry. I recommend combining strudel with the classic vanilla sauce, which can be prepared very quickly.
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- DifficultyVery easy
- CostMedium
- Preparation time20 Minutes
- Cooking time40 Minutes
- Serving8People
- Cooking methodOven
- CuisineItalian
- SeasonalityAll SaintsChristmas
Ingredients
Tools
Steps
Cut the apples into thin slices after peeling them.
In a bowl, combine the sugar and spices.
Add the apples, sultanas, coarsely chopped almonds and rum.
Mix well.
Blend amaretti until they become a powder and keep aside.
Roll out the first sheet of filo pastry on a wide work surface.
Brush the first sheet of phyllo pastry with butter.
Place another sheet on top and brush again.
Finish the eight sheets.
Place the filling inside evenly, leaving the edges about 1 inch free.
Roll up lengthwise, fold the edges in on themselves and transfer to a baking tray lined with baking paper.
Bake at 338°F (170°C) for about 40 minutes or until golden brown.
Remove from the oven and allow to cool.
Gently arrange on a serving plate and sprinkle with icing sugar.

Cook’s tips
Keeps at room temperature for up to 3 days.
Frequently Asked Questions (FAQ)
Can I substitute phyllo dough?
Yes, you can use puff pastry. The result will be different, phyllo pastry is crispier while puff pastry will be softer.

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Varied doses for servings