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Honey Apple Strudel

honey apple strudel

Apples and honey come together to make this strudel without added sugar.  

Strudel only seems hard, give it a try. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 4 apples such as Granny Smith or Honeycrisp, peeled, cored, and cut into quarters and then cut crosswise into ¼-inch pieces
  • 2 tablespoons lemon juice
  • ⅓ cup honey
  • 1½ teaspoons cinnamon plus ½ teaspoon for sprinkling
  • ½ teaspoon kosher or sea salt
  • ½ cup dried and chopped apricots or raisins
  • ½ cup dried bread crumbs
  • 8 phyllo sheets, thawed
  • ½ cup extra virgin olive oil
  • Garnish: drizzle of honey for serving


Preheat oven to 375°F. Line a baking sheet with parchment paper.

  1. In a mixing bowl, toss apples, lemon juice, honey, cinnamon, salt, apricots or raisins, and bread crumbs. Set aside.
  2. Lay 1 sheet of phyllo on lined pan. Brush with evoo and continue layering and brushing remaining phyllo.
  3. Scatter apples on phyllo, being sure to leave a ½-inch border. Roll phyllo, starting on the long side, to enclose filling. Tuck seam under.
  4. Brush top with evoo and sprinkle with a dusting of cinnamon. Bake at 375°F for 45 minutes or until golden brown.
  5. Slice with a serrated knife and drizzle with honey before serving.