Apple Cherry Strudel Roll

  • Servings: 6
  • Provided by:

    Ingredients Print Recipe

  • 8 sheets phyllo pastry
  • 1/4 cup (60 mL) unsalted butter, melted
  • 2 tsp (10 mL) icing sugar
  • Pinch cinnamon



  • 4 tart apples, peeled and finely chopped
  • 2/3 cup (150 mL) dried cherries or dried cranberries
  • 1/4 cup (60 mL) packed brown sugar
  • 3 tbsp (45 mL) all-purpose flour
  • 3/4 tsp (4 mL) cinnamon


Centre 9-inch (2.5 L) springform pan on foil square; press up against side of pan. Set aside.


In bowl, toss together apples, cherries, brown sugar, flour and cinnamon; set aside.

Arrange 1 sheet of the phyllo on work surface, keeping remaining phyllo covered with damp towel to prevent drying out. Brush lightly with butter. Top with second sheet; brush lightly with butter.

Spread one-quarter of the filling in strip along closest long edge of phyllo, leaving 1/2-inch (1 cm) border at each end. Fold ends over and roll up firmly jelly roll-style; brush lightly with butter. Arrange roll around inside edge of pan. Repeat with remaining ingredients to make 3 more rolls. Fit each into pan, coiling toward centre to form spiral.

Bake in bottom third of 425F (220C) oven for 15 minutes. Reduce temperature to 375F (190C) and bake for 50 minutes longer or until golden brown and crisp. Remove foil; let cool in pan on rack for 15 minutes. Run knife around edge of pan.

Remove side of pan; transfer to cake plate. (Can be set aside at room temperature for up to 4 hours; reheat in 375F/190C oven for about 20 minutes.) Sprinkle with icing sugar and cinnamon. Serve warm.

Nutritional Info:
cal 324, pro 4 g, total fat 9 g, sat. fat 5 g, carb 60 g, fiber 4 g, chol 21 mg, sodium 201 mg, calcium 2%, iron 8%, vit A 8%, vit C 10%

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