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Baked Apple Strudel Egg Rolls

apple strudel eggroll
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 2 tablespoon olive oil
  • 3 medium Granny Smith apples, peeled, cored and cut into ¼-inch chunks
  • 1/4 currants or raisins
  • 1/4 cup chopped hazelnuts
  • 1/4 cup granulated sugar
  • 3 tablespoon honey
  • Juice of 1 lemon
  • 1/2 teaspoon ground cinnamon
  • 8 Gefen Egg Roll Wrappers
  • 1 egg, beaten with 1 teaspoon water
  • 1/4 cup confectioner’s sugar


Heat oil in a large sauté pan over medium high heat. Add apples and cook for 8 to 10 minutes or until slightly softened. Add currants, hazelnuts, sugar, honey, lemon juice and cinnamon and cook for 2 minutes more. Let cool.

Preheat oven to 400 F.

Lay one egg roll wrap in front of you with a tip pointing down. Spoon about 3 tablespoon of filling into the middle of the wrap. Lightly brush each corner with egg wash. Fold bottom corner up and over the filling, tuck each side in and continue to roll up, sealing tightly. Place on a greased baking sheet, seam side down. Spray egg rolls with cooking spray and bake for 12 to 15 minutes or until golden brown and crisp.

Dust with confectioner’s sugar before serving.