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This is a wonderfully easy dessert to make, especially if you use good-quality bought filo pastry. Just be careful not to overdo the cinnamon in the filling, as too much will overpower the apple. The cooking time is critical to ensure the outside of the strudel doesn’t burn before the inside is cooked through, so if it seems to be browning too quickly, reduce the oven temperature and bake the strudel longer and slower.