Apple Strudel

Apple Strudel

  • Preparation 40 min
  • Cooking 35 min
  • Servings 1
  • Makes 6 servings

Bright red Cortland apples star in this strudel. Precooking the spiralized baking apples (and brushing butter between layers of phyllo) guarantees extra-flaky pastry. Bonus: The Cortland’s juices reduce to a glorious syrup to add to cocktails or on top of ice cream.

Featured in RICARDO Magazine FALL 2017 (p. 121)
  • Vegetarian
  • Nut-free
  • Egg-free



    • 6 cups (900 g) peeled and cored Cortland apples cut into large spirals or julienne
    • 1/4 cup (55 g) sugar
    • 6 sheets phyllo dough
    • 6 tbsp (85 g) semi-salted butter, melted
    • 6 tbsp (50 g) icing sugar
    • 1/4 cup (15 g) panko bread crumbs


Personal Note

To help you with this recipe

RICARDO Apple Corer

RICARDO Apple Corer

17.99 $

This apple corer with serrated blades can remove the core, the pits and the central fibres of apples in a single swipe. It’s the perfect tool to either prepare snacks for your lunches or to help you make the most of apple pie season.

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