Step #6: Pour in the apple strawberry mixture on top of the 6th sheet (if using a bottom crust). If you’re not using a bottom crust, just pour the apples and strawberries into the bottom of the baking dish.

Step #7: Cover the apple strawberry mixture with 2 more sheets of phyllo and push the edges down a little. If they are too giant, you can trim them. If the edges of the layers are all crammed together in a bunch at the top they won’t cook and will be like raw dough. So use your judgement, you want some tucked in, but not too much. Sprinkle another tablespoon of the nut/oats mixture and cover with another 2 sheets of phyllo. Repeat and cover with another 2 layers, another sprinkle of nuts/oats mixture, and another 2 sheets of phyllo.

Step #8: Spray just the top layer of phyllo with a 2 second spray of canola oil or non stick spray and with a sharp knife, cut the strudel into 8 pieces. (This is so it doesn’t shred when it’s cooked. It’s better to cut it beforehand.)

Step #9: Sprinkle it with the cinnamon-sugar topping. Ooh doesn’t that look pretty!

Step #10: Bake for 45-50 minutes until the apples are tender. You can test them with a fork after 45 minutes in the middle.



Step #11: Allow the strudel to cool a bit before serving (20-30 minutes). Serve warm.

Additional Tips:

Use whatever rectangular baking dish you have to make this strudel pie. Mine is like an oval casserole dish, and it worked ok. I could have used a larger dish because the phyllo sheets are a pretty big. I will trim a little of the excess overhang next time. If you use a large lasagna like pan (9″ x 13″), you should be fine and not have so much extra phyllo on the edges.

*To reheat the apple strawberry strudel you have to do it in an oven. You cannot microwave it or the crust will get all soggy and not be flakey anymore.

 Variations:

Use whatever other fruit you like if you don’t want to use strawberries. It’s nice to have two flavours. You could also use some stewed rhubarb. My Nana used to make Apple Rhubarb pie and I loved this combination.

I also made this recipe with apples and Bosc pears. It was quite delicious too!



To Make Traditional Individual Apple Strawberry Strudels

You can also make little strudels with this recipe instead of a giant strudel-like pie.

If you want to make individual strudels, take 3-4 sheet of phyllo pastry per strudel.  Place a large piece of parchment paper (larger than the phyllo) underneath it and fill the bottom side of the phyllo (the long side of the rectangle), but leave a 2″ gap on all sides and then roll the strudel up and away from you until it’s like a burrito. Tuck the short ends of the phyllo under the roll. Spritz with a little cooking spray and top with cinnamon-sugar. Pierce the strudel every 2″ to vent along the top and cover loosely in tinfoil. Bake at 375 F/ 190 C in the centre of the oven for 15 minutes. Take off the foil and bake for another 15 minutes until golden. Remove from the oven and let cool before slicing and serve warm.



The top crust of the Apple Strawberry Strudel Pie is really pretty.  You can barely see the bottom crust, but it is there. It’s pretty flat and soggy so this is why I don’t think it’s essential to be delicious.

Side view of the apple strawberry strudel. Is your mouth watering yet? Hee hee.

What do you think of my Low Fat Apple Strawberry Strudel Pie recipe?

Also what do you think of the new printer function of the site? Pretty cool huh!


Reader Interactions

Comments

  1. I made the individual strudels with the only modification of leaving out the nuts and toasting the oatmeal without grinding them. The strudels worked out perfectly. Your cooking times were exact. We ate half with a scoop of ice-cream and froze the other half. The combination of strawberry and apple was quite delicious. I took out the frozen ones this week and reheated them covered loosely with aluminum foil. Served with creme anglaise and toasted chopped almonds. The second time around turned out even flakier. Definitely a keeper! Will try next time maybe with pear and blueberry combo.

  2. I worked with the phyllo for the first time yesterday, making this apple- strawberry strudel. It’s so good, I have to tell you !! I’ll make it again….
    … All the recipies I tried suggested by you merit many stars !!
    Merry Christmas and all the best for 2013 !!

  3. I made this for Thanksgiving and it was delicious. Followed the directions when working with the phyhllo and didn’t have any problems. I made in the morning and we had a very late dinner – so while we were eating I put it in the oven for 15 minutes on 325 and crisped back up and those that tried it loved it.
    Thanks for a vegan apple pie recipe.
    Next I’m going to try it as a strudel.

  4. Do you think you could make this a day ahead of time. I’d like to make it for Thanksgiving but make in Wednesday and just warm it up on Thursday when time to serve it.

  5. How would you recommend storing this? Is it good warmed up the next day? I want to make this the night before for a party but wasn’t sure how it’d be. I’m not used to working with phyllo 🙂

    Can’t wait to try it! Thanks!

    • Hi Cory

      So Filo is something that can only be reheated in the oven so it crisps up again. If you make it in advance and bake it, and store it in the fridge you will have to reheat it in the oven or else it will be all wilted and wet instead of crispy.

  6. Hi Veronica,

    We stumbled upon your page via Twitter and must say that your Vegan Apple Strawberry Strudel in Phyllo looks absolutely delicious! Great low-fat alternative and beautiful step-by-step photos.

    We’d be glad to RT this link on Twitter and also share it on our Facebook page soon (http://facebook.com/fillofactory). All of our fillo doughs (white, whole wheat, spelt) are indeed vegan, so many fans will appreciate your vegan recipe. Thanks for sharing! Keep up the great work here on your blog.

    Best wishes,
    Sara
    The Fillo Factory

  7. Btw, forgot to mention that I bought your Comforts Soups ebook! Well actually, I got my friend to buy it through his computer (how I have to do all my internet purchases) – am waiting for him to load it up onto a USB so I can see it on my poor gammy computer…

    Anyway, I’m really excited about it – can’t wait to attempt one of those delicious-looking/sounding recipes and surprise my friend with it – it will definitely be one of the thick, bean soups as I know he’s partial to beans. If that works well, I’ll branch out and try something else 😉

  8. Just scrolled back up to check the printer function – that’s great! Will make it just that bit easier/simpler.

    Wow, those pictures are sooo delicious!:) And I love the fact that your strudels have so much fruit. I’m going to try the apple and pear combo you suggest – especially as we’ve really left strawberry season behind here but are experiencing some delicious pears as we head into autumn…

    Being a phyllo novice, I really like the sound of the individual ones you mention. I think there’s less chance of it all going awry – at least for me 🙂 – so that’s what I’ll attempt first…

    Great tips and extra info, as always, V! Love it 🙂

    • I am a phyllo novice too. My problem was that I used phyllo that had been abused in the freezer and it tore a bit when I was using it to make my first strudel pie. The second time I made it (last night with pears) it was perfect, and easy. The trick is to let it warm up to room temperature as it tears when it’s cold or dry.

      Either way is easy, I wanted to let people know how to make it both ways. 🙂

      • ‘phyllo that had been abused in the freezer’ LOL – the mind boggles!:)

        Will endeavour to not use stiff (abused or otherwise) phyllo – thanks!

        • 6 months of abuse. Being crammed slammed and twisted into fitting around everything else in the freezer. Yes it was angry and fell apart when i tried to make the pie cold. But i just put it into layers anyway and it still looked pretty!

Trackbacks

  1. […] Apple Strawberry Strudel Pie There are lots of delicious and healthy recipes to choose from. I hope that I included some of your favorites. Right now I’m putting my two top recipe programs on special for Thanksgiving. Savory Raw Dinner Recipes (for all you raw food enthusiasts) and Vegan Comfort Foods From Around The World. Both recipe programs are packed full of delicious holiday recipes and other classics that will be sure to delight both you and your families tastebuds. What’s your favorite vegan Thanksgiving dish? […]

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