Mini Apple Strudels
Mini Apple Strudels
Austria is the homeland of strudel but the dessert is also popular in the Trentino-Alto Adige and Friuli
Venezia Giulia regions in northern Italy.  Many of the people living in Trentino-Alto Adige speak German,
despite being Italian, and much of their cuisine reflects their cultural connections with Austria.

Making strudel dough for apple strudel (Strudel di Mele) is a complex process of stretching the dough
until it is tissue-thin, almost transparent.  This recipe utilizes store-bought phyllo dough which makes
the strudel preparation much easier.  Traditional strudel is usually made into one large roll that is sliced
and served.  These miniature strudels are bite-size.  The crispy, fruit filled strudels are the perfect size for a quick snack, to add to a dessert buffet, or to end an elegant meal.
Mini Apple Strudels

(Makes about thirty-six 2-1/2 to 3-inch strudels)

If you prefer, you can use butter-flavored cooking spray in place of the melted butter. You could also use cookie crumbs instead of graham cracker crumbs.


1/3 cup golden raisins
3 tablespoons Amaretto, rum, or brandy
2 apples, peeled, cored and cut into 1/4-inch cubes
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup walnuts, coarsely chopped
2 tablespoons graham cracker crumbs

9 sheets phyllo dough, thawed
3 tablespoons melted butter
Extra sugar for sprinkling between sheets

1 tablespoon sugar
1 teaspoon cinnamon

Confectioners’ sugar for dusting


To make the filling:
Put the raisins and Amaretto in a small microwavable bowl.
Microwave for 15 seconds; remove and set aside .

In a bowl, combine all of the remaining filling ingredients.
Add the raisins and their liquid; stir to combine the ingredients.

To assemble the strudels:
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper; set aside.

Place one sheet of phyllo on your work surface, so that the long sides are at the top and bottom. Brush the sheet with melted butter and sprinkle lightly with some sugar. Top with another sheet of dough, brush with butter, and sprinkle with sugar. Repeat one more time for a total of 3 sheets.

Using a pizza cutter or sharp knife, cut the dough vertically into 5 strips, approx. 3-inches wide. Then cut the strips horizontally in half. Place a tablespoon of filling near the bottom of each strip. Roll the bottom of the dough over the filling and continue to roll to the top of the strip. Place the strudels, seam side down, about 1-inch apart on the prepared baking sheets. Brush the tops with melted butter.

Combine the topping ingredients in a small bowl. Sprinkle a little of the cinnamon-sugar topping over each strudel. Bake mini strudels for 15 minutes. Transfer the strudels to a wire rack to cool slightly. Serve warm or at room temperature.  Dust with confectioners’ sugar, if desired.
Mini Apple Strudels
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Phyllo Dough
Phyllo are tissue-thin sheets of dough which can be found fresh in Greek and Middle Eastern markets, and in the frozen food section of most grocery stores. The large sheets vary in size (sometimes 12 x 17 inches or 14 x 18-inches) and are packaged rolled in sheets of 20 to 25. Thaw the package overnight or at room temperature for a few hours.  Keep the package closed while thawing. Remove the thawed phyllo from the package and unroll the sheets.  Cover the unrolled phyllo to keep it moist, as it dries out very quickly.  As you remove one sheet at a time, cover the remainder.  If you tear a sheet of phyllo while working with it, don't worry, it will not show up in the final product.  If you have leftover phyllo, reroll the sheets in their original wrapping or use plastic wrap and put them back in the package.  The unused phyllo can be stored in the refrigerator for about a week or it can also be refrozen.
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