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!