Individual Apple and Dried Cherry Strudel

By Marge Perry & David Bonom
If you have never worked with phyllo dough, you are in for a great treat. It looks like it would be complicated, fussy and difficult—and is, in fact, quite easy. Phyllo is forgiving: it if tears, no worries—you can often simply place it down and continue using it. And best of all, phyllo dough always looks impressive and tastes wonderfully flaky and crisp.
  • Course: Dessert


  • + 1 teaspoon sugar
  • All Purpose Flour
  • Almond extract
  • cornflake crumbs
  • dried tart cherries
  • golden delicious apples
  • 1 3/4 pounds
  • Ground cinnamon
  • ground nutmeg
  • phyllo dough
  • sweetened whipped cream for serving
  • unsalted butter
  • Vanilla Extract


  1. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
  2. Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. Add the apples and 1/4 cup of the sugar
  3. Meanwhile, melt the remaining 4 tablespoons in a small saucepan over low heat.
  4. Working with one half at a time, form the strudel: spread 1/4th of the apple filling over the phyllo, leaving a 1 ½ inch border clear all the way around. Fold each side in over the filling. Starting with the end closest to you, roll the bottom up to form a log
  5. Bake until the strudels are golden brown and crisp, 15-17 minutes. Remove from the oven and let cool 10 minutes before serving. Dollop with whipped cream if desired.