Apple strudel with filo pastry recipe: 60 photos
Apple Strudel
Easy Apple Strudel made with Filo Pastry
Apple Strudel Recipe - The Anthony Kitchen
FAQ
Even an amateur like me can tell the difference immediately: the homemade strudel pastry is soft and elastic while the filo is brittle and papery. Although both are brushed liberally with melted butter before they go into the oven, the Leiths version emerges with a far richer flavour.
Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked. We recommend using a serrated knife to cut the finished dish to prevent all of the filling from squishing out.
Yes and no, and it depends—mostly on the recipe you are using. Substitute one for the other and your baked goods may bake up different than expected.
What pastry is apple strudel made from? Traditionally the dessert is made using soft 'strudel dough', which is hand-stretched into paper-thin sheets. But for our version, we've made things simpler by using shop-bought filo pastry, as it's most similar in consistency.
Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it's easy to use.