Martha Stewart’s Apple Strudel

There are several pieces of mail that I have no idea how they appear. My Martha Stewart Living Magazine (I seriously have no idea  how I got that subscription) is one of them followed closely behind by the monthly water saving tips newsletter and Businessweek. But Martha came to my house and inside was a recipe for Martha Stewart’s Apple Strudel. The star of the show for today’s recipe is the phyllo dough. It makes for a slightly crispy strudel on top. The apple filling is incredible and the coconut cream on top brings the entire dish together.

apple strudel

The strudel was much easier than I thought it would be to make. I worried as I rolled the dough that it would fall apart, or that all the apples would fall out as I rolled it. Basically, I just thought there was going to be something I would do to mess up this recipe. Martha is just so…perfect. And I’m not. But everything went smoothly and the dish was the perfect after dinner treat. Grab your spoon, and start digging in to this delicious apple strudel recipe by Martha Stewart!

Martha Stewart’s Apple Strudel

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 1 12 inch strudel

Serving Size: 4 servings

Martha Stewart’s Apple Strudel

A rich flaky crust, tangy apples and a dollop of whipped coconut cream make this dessert delightful!


  • 8 sheets phyllo dough
  • 5 tbsp butter melted
  • 3 apples cored, peeled and chopped into bite sized pieces
  • 3 tbsp sugar
  • 1/2 lemon zested
  • 2 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 1/4 cup ground walnuts, optional
  • 1/4 cup raisins, optional


  1. Preheat oven to 450 degrees. Lightly grease a baking sheet and set aside.
  2. In a bowl, mix together the apples, two tablespoons sugar, lemon zest and cinnamon in a small bowl and set aside.
  3. In a saucepan, bring 1/3 cup water and cornstarch to a boil., stirring frequently. When the mixture becomes thick, add the remaining tablespoon of sugar. Continue stirring until combined. Remove from heat and pour over the apple mixture, stirring until combined.
  4. Place a sheet of phyllo on a flat surface and brush butter over the phyllo. Place another sheet of phyllo on top of the previous sheet and brush with the melted butter again. Continue with four more sheets of phyllo.
  5. Sprinkle the walnuts if using onto the top sheet of phyllo, leaving a one inch diameter of space around the edges of the phyllo. Cover with another sheet of phyllo and place the apple mixture on top, again leaving a one inch diameter of space around the edges.
  6. Place the remaining sheet of phyllo on top and fold in the edges to cover the apples and brush with remaining melted butter to seal.
  7. Roll the dough lengthwise like a cigar and place seam side down on the baking sheet. Brush the top of the dough with remaining butter and sprinkle the top with a light layer of raw sugar if desired.
  8. Cut several one inch slits in the top of the strudel. Place the strudel in the oven at 450 degrees for ten minutes. Turn the heat down to 350 degrees and continue cooking for approximately 15-20 minutes or until apples are tender and the top of the strudel is golden brown.
  9. Serve strudel warm with vanilla ice cream, whipping cream, or whipped coconut cream.
  10. Variation: Use coconut sugar for filling and raw sugar for the topping. You can also use your favorite flour instead of all purpose flour. Instead of using cornstarch, you can use arrowroot powder to thicken. It will take slightly longer to thicken the mixture.

Related Links:

Caramel Apple Honey Wafer Pizza by Burnt Apple

Apple Strudel Pockets by Baking and Boys

Apple Strudel with Caramel Sauce by Speed Bump Kitchen


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