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Mini filo apple strudels recipe

Mini filo apple strudels recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Filo pastry

This recipe is my take on apple strudel using filo pastry and creating mini tarts with apple, cinnamon and raisins.

4 people made this

IngredientsServes: 12

  • 1 apple, peeled, cored and cubed
  • 2 tablespoons butter
  • 40g raisins
  • 1 teaspoon cinnamon
  • 3 tablespoons caster sugar
  • 10 sheets frozen filo pastry, thawed in packaging
  • 2 tablespoons butter, melted

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Preheat the oven to 200 C / Gas 6. Lightly grease a 12-hole muffin tin.
  2. Apple filling:

  3. Melt butter in a large pan. Add apple cubes; stir and cook to soften slightly. Add raisins, cinnamon and caster sugar; mix well. Set apple mixture aside to cool down a little.
  4. Brush the sheets of filo pastry with melted butter; slice into squares and place into greased muffin tin. Trim edge of filo with scissors if too much is hanging over.
  5. Spoon apple filling into the filo pastry cups.
  6. Bake the mini tarts in preheated oven for 10 to 15 minutes, or until pastry is crisp and golden.

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Reviews & ratingsAverage global rating:(1)

Eastern European Strudel Recipes

Strudels exist in every culture. After all, a strudel is nothing more than a sweet or savory filling wrapped in a flaky dough or a yeast-raised dough and then baked. Eastern Europeans are strudel makers extraordinaire.

The dough ingredients vary by region and nationality. Some call for only flour, water, salt, and oil. Others use eggs, butter and vinegar (helps relax the gluten formation that would otherwise toughen the pastry), and yet others are made with yeast. Some require the filling to be spread on top of the entire surface of the dough and yet others call for just the first third of the dough to be spread with filling. And some people stretch their dough twice! And some say the dough should be dried first before filling and rolling so the leaves of pastry don't stick together. Others say the dough becomes too brittle.
Here are some of the most popular Eastern European sweet and savory strudel doughs and fillings. Feel free to mix and match the doughs and fillings that appeal to you and work best for you.

Apple Phyllo Strudel

Ground almonds not only add flavour to the filling but also help soak up the sweet juices from the apples. Phyllo pastry makes a great and substantially less labour-intensive alternative to strudel pastry. If your apples are especially juicy, there may be extra liquid in the filling that could make the strudel soggy, so scoop the apples from the bowl and leave any juice behind.


  • 4 golden delicious apples (about 1-1/2 lb/600 g), peeled, cored and thinly sliced
  • 4 cooking apples (about 1-1/2 lb/600 g), peeled, cored and thinly sliced
  • 1/3 cup ground almonds
  • 1/4 cup liquid honey
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 8 sheets phyllo pastry
  • 1/4 cup unsalted butter melted

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 80 mg
  • Sugars 10 g
  • Protein 2 g
  • Calories 139.0
  • Total fat 6 g
  • Potassium 75 mg
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 20 g


In large bowl, combine sliced apples, ground almonds, honey, lemon zest and lemon juice set aside.

Place 1 sheet of phyllo on work surface with short edge closest to you, keeping remainder covered with damp towel to prevent drying out. Brush with butter. Layer with 3 more sheets, brushing each with butter.

Spoon half of the apple mixture along short edge, leaving 2-inch (5 cm) border along each long edge fold in long edges. Starting at filling edge, roll up.

Place roll, seam side down, on parchment paper&ndashlined baking sheet brush with butter. Make 6 diagonal cuts through phyllo top. Repeat to make second roll. (Make-ahead: Wrap rolls and baking sheet in plastic wrap refrigerate for up to 6 hours.)

Bake in 350° F (180° C) oven until pastry is golden and juices just begin to run, 35 to 38 minutes. Let cool on pan for 10 minutes. To serve, cut each strudel into 6 slices.

Mini filo apple strudels recipe - Recipes

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Unlike other commercial brands, our dough is made in small, tightly controlled batches using special state of the art equipment that produces silkier, smoother, more refined Fillo. It bakes up delicate and flaky (never tough or brittle), as close to "handcrafted" as possible. Here are some helpful guidelines for working with Fillo.

  • Our frozen organic Fillo doughs (White Wheat, Spelt and Whole Wheat), should be placed in the refrigerator for at least 7-8 hours or overnight to thaw. Allow unopened phyllo package to stand at room temperature for about 1/2 hour before using.
  • Prepare all ingredients for recipe first.
  • Remove fillo from package and lay on a flat dry surface. Cover with wax paper or foil and follow recipe instructions.
  • Re-roll any unused fillo sheets and seal in a plastic bag.
  • Dough can be refrozen up to 3 months or stored in the refrigerator 2 weeks.
  • Be sure to keep dough moist when putting recipes together to ensure crispness, do not use overly moist fillings.
  • While traditional dishes call for brushing each fillo leaf with melted butter, try a light coating of safflower, olive, or other cooking oil on every second layer. You can also use most cooking sprays with excellent results.

Appetizers: Blue Cheese Cups (back to top)

Combine 8 oz. blue cheese, 8 oz. cream cheese, 1/2 cup heavy cream, and 1/2 teaspoon pepper in food processor. Fills 45 mini Fillo Factory Fillo cups. Just before serving, garnish with apple slices and walnut pieces.

Appetizers: Caramelized Vegetable Roll-Ups (back to top)

3 1/2 cups chopped onion
1 cup chopped red onion
1 teaspoon olive oil
1/4-1/2 teaspoons freshly ground pepper
2 cups finely chopped broccoli florets
1 cup diced extra sharp cheddar
1 tablespoon balsamic or red wine vinegar
1/4 cup chopped parsley
1 tablespoon drained capers
1 package Fillo Factory fillo dough

Toss vegetables with oil and pepper in a shallow 2 quart baking dish. Cover with foil and bake 45 minutes.

Uncover, stir and bake another 10-15 minutes, until tender and starting to brown. Cool.

Stir in broccoli, cheddar, vinegar, parsley and capers. Set aside.

Turn oven to 350°F. Cover 12 sheets fillo dough snugly with plastic wrap. (Replace remainder in package and refrigerate.) Take 1 sheet, spray lightly with oil and fold in half. Place 1/4 cup filling along narrow side of dough. Fold in 1 inch and roll up. Place seam side down on baking sheet. Repeat with remaining sheets and filling. Bake 12-14 minutes.

Makes 12 roll up appetizers.

Appetizers: Christmas Bundles (back to top)

12 oz, medium shrimp, peeled and deveined
3 scallions, chopped
1-in. piece of fresh peeled ginger, cut up
1 Tbs. vegetable oil, preferably canola
White from 1 large egg
1 tsp. cornstarch
1 tsp. dark Oriental sesame oil
1 medium clove garlic
1/4 tsp. salt
1/2 cup water chestnuts (from an 8 oz. can), rinsed, drained & chopped
12 sheets of Fillo Factory pastry from an 8 oz. box, thawed if frozen
Nonstick cooking spray
Garnish: red and yellow bell-pepper stars, thinly sliced scallions

Put shrimp, scallions, ginger, oil, egg white, cornstarch, sesame oil, garlic, and salt in food processor and pulse until paste forms.

Unfold Fillo. Put 1 sheet on work surface. Cover rest with plastic wrap to prevent drying. Lightly spray Fillo sheet with nonstick cooking spray. Top with another sheet spray again. Top with a third sheet but don't spray. Cut stack in half lengthwise, then crosswise in thirds to make 6 nearly square stacks.

Heat oven to 400°F. Lightly coat a cookie sheet with nonstick spray. Deposit large spoonful of mixture in center of Fillo square. Dab corners lightly with oil and bring together. Lightly squeeze dough together just above the height of the filling and secure with scallion as if it were string.

Place bundles on cooking sheet at least 1/2 inch apart and bake 10-12 minutes or until golden brown. Allow to cool at least 5 minutes before serving.

Appetizers: Clam Filling for Fillo Cups (back to top)

In a food processor, process equal parts light cream cheese and reduced fat sour cream, drained canned clams, some fresh or dried dill and a dash or two of Old Bay Seasoning or a few drops of hot pepper sauce. Spoon into fillo cups. Garnish with dill sprigs or chopped clam.

Appetizers: Fillo Quiche Lorraine (back to top)

2 c light cream
4 eggs 8 (17" x 12") sheets of Fillo Factory Fillo dough
3 tbsp of melted butter
2 c grated gruyere cheese

Preheat oven to 450°F. Mix together cream and eggs, beat well.

Butter a 10" pie plate. Place Fillo on wax paper and cover with a kitchen towel to prevent drying out. Brush the pie plate or pan with a thin coating of melted butter. Butter the top of 1 sheet of Fillo. Fold the Fillo in half and place it into the plate. Repeat with the remaining seven sheets of Fillo. Trim the edges of the Fillo. Sprinkle cheese on top of the Fillo. Pour the egg mixture over the cheese and bake for 10 minutes. Reduce heat to 325°F and bake for 25 minutes or until golden.

Appetizers: Phyllo Salmon Rolls ( back to top )

1 (14-3/4 ounce) can pink salmon
1 clove garlic, minced 1 cup chopped onion
1 cup chopped celery with leaves
1 (14-3/4 ounce) jar chunky tomato pizza or marinara sauce
1 teaspoon crumbled rosemary
Freshly ground black pepper
1 (10 ounce) package frozen peas
16 sheets Fillo Factory phyllo dough
Lemon juice

Drain salmon, reserving liquid. Discard skin and any large bones.

Oil-spray bottom of a large, heavy pot, heat to very hot. Stirring constantly, sautè garlic over high heat for 1 minute. Add onion and sautè, stirring, 2 minutes. Add celery sautè 2 minutes. Add tomato sauce, rosemary and reserved salmon liquid. Simmer about 7 minutes or until thick, scraping up brown bits and stirring occasionally.

Remove from heat, stir in peas mix well. Add salmon, breaking up large pieces with spoon. Add ground pepper set aside.

Preheat oven to 400°F. Oil-spray a large baking sheet set aside. Lightly oil-spray 1 sheet fillo and fold to make an 8-1/2 x 12 inch rectangle. Spray fillo top. Repeat with second sheet of fillo and stack. Spread a rounded 1/2-cup salmon mixture on fillo, about 1-1/2 inches in from short sides. Sprinkle with lemon juice. Fold in edge on short sides. Roll up, starting on long side, jelly-roll style.

Place, seam-side down, on prepared fillo sheets, spacing rolls on tray. (You will have eight 6 X2 inch rolls). Place in center of oven, turn heat down to 375°F bake 18 to 30 minutes or until golden brown. Serve immediately. Makes 8 entree servings.

NOTE: Rolls may be frozen before baking. If frozen, thaw before baking.

Appetizers: Phyllo Salmon Rolls with Garlic

1 tbsp. (3-4 cloves) minced garlic
1 c. chopped onion (2-3 medium onions)
1 c. (2-3 stalks) chopped celery, with leaves
14.75 ounce tin chunky tomato pizza or marinara sauce
1 tsp. crumbled rosemary
14.75 oz. tin pink salmon, drained with liquid reserved (discard bones & skin)
10 ounce package frozen peas
16 sheets FILLO FACTORY FILLO DOUGH - Cover completely with plastic wrap (rewrap & refrigerate remainder)
12 thin slices lemon, seeded and chopped, with peel

Spray or coat a large baking tray with oil and set aside. Lightly brush or spray top of 1 sheet fillo with oil and fold to make an 8-1/2" x 12" rectangle. Spray top. Repeat with a second sheet of fillo and stack.

Using 1/2 cup measure (or equivalent small cup or ladle), scoop a rounded 1/2 cup salmon mixture and spread on long edge, about 1-1/2 inches in from side. Sprinkle 1 teaspoon lemon on top of mixture. Fold in edge on short side and roll up, starting on long side, jelly roll style. Place seam side down on prepared baking tray. Repeat with remaining fillo sheets, spacing rolls on tray. You will have (8) 6x2 inch rolls.

Place in center of oven, turn heat down to 375°F and bake 18-30 minutes or until golden brown. Serve immediately. Serves 8 as an entree. Serving Suggestion: couscous and a green salad. Note: Rolls may be frozen. If frozen, thaw before baking.

Appetizers: Mediterranean Spinach and Tofu Triangles (back to top)

2 10oz. pkgs. frozen chopped spinach
2 medium onions
2 cloves of garlic
1 lemon
1 8oz. pkg. extra firm tofu
6 tbsp. olive oil
1 tsp. dill weed
2 tsp. parsley
1/2 tsp. black pepper
8 tbsp. pignoli nuts (optional)

Mixture: Defrost spinach 6-8 hours or overnight at room temperature, drain thoroughly and squeeze dry. Chop onions and garlic and saute in olive oil until clear. Remove skillet from heat and add spinach. Squeeze juice from lemon over spinach. Add spices and tofu and mix well.

Optional: Add toasted pignoli nuts to recipe before mixing.

To make Triangles: Place one sheet of phyllo dough on a flat dry surface and lightly brush with oil. Fold sheet into thirds (like folding a letter) in the long direction producing a strip approximately 4-1/2"w x 18"long. Spoon approximately 2-1/2oz. of mixture 1-1/2" from end of strip and fold as if you were folding the American flag.

Place on baking sheet and lightly brush with oil. Place in oven 350 to 375°F for approx. 20-25 min. or until golden brown. Let stand a few minutes before serving. See handling tips for unused Fillo dough. Makes approximately 12 triangles.

Appetizers: Mexican Filling for Fillo Shells (back to top)

Place fillo cups on a cookie sheet. Fill with homemade or canned chili and top with shredded cheddar cheese. Bake in a 375°F oven 5-8 minutes until hot.

Appetizers: Mini Leek Quiches (back to top)

2 boxes (4 oz. each) pre-baked Fillo Factory phyllo pastry shells
1 Tbs. butter 1 small leek, dark green part removed, halved and thinly sliced
3 oz. Jarlsberg cheese, shredded
1 Tbs. chopped fresh tarragon, or 1 tsp. dried
6 eggs
1 1/2 cups milk
salt and pepper
12 cherry tomatoes, halved

Preheat oven to 325°F. Place pastry shells in muffin pan. In skillet, melt butter over medium heat add leek and cook, stirring, 5-7 minutes or until tender.

Evenly divide cheese, tarragon and leek among shells. In bowl, whisk together next four ingredients divide among pastry shells.

Bake 30-40 minutes or until filling is set and golden. Carefully remove from muffin pan and garnish with tomatoes.

Courtesy of First for Women

Appetizers: Potato Filling for Fillo Shells (back to top)

Mix finely snipped chives or scallion greens into mashed potatoes. Spoon into fillo cups or pipe using a decorating bag fitted with a star tip.Sprinkle with grated parmesan cheese and a pinch of ground red pepper.

Bake on a cookie sheet in a 375°F oven for 5-8 minutes until hot. If you wish, top with caviar before serving.

Appetizers: Salmon Strudel (back to top)

2 pounds salmon (about half of a small salmon, head and tail removed)
Salt and pepper, to taste
1 teaspoon olive oil
1 shallot, peeled and minced
6 tablespoons breadcrumbs, preferably made from melba toast
1 cup plus 2 tablespoons heavy cream
1 egg white
1/4 cup dry white wine, white vermouth, fish stock, chicken stock or water
1/4 cup chopped mixed vegetables: zucchini, carrots and asparagus
5 sheets (14 by 18 inches) Fillo Factory fillo dough (if frozen, thawed according to package directions
2 to 3 tablespoons butter, melted
1/4 cup finely diced celery, leek and turnip

To make filling: Bone and skin the salmon, discarding bones and skin. Trim the ragged ends of flesh off the head and tail ends, and cut a strip 1-1/2 to 2 inches wide down the center of the fillet, saving the trimmings. Chop the trimmings and set aside. Gently pound the fillet flat and season it with salt and pepper. Set it aside.

Heat the teaspoon of oil in a skillet and sautè the shallots until tender. Put the shallots, the salmon trimmings, breadcrumbs, half the cream (1/2 cup plus 1 tablespoon) and the egg white into the bowl of a food processor and puree. Pour the mixture into a bowl and season with salt and pepper. Whip the remaining cream. Pour the wine or other liquid into a skillet with chopped zucchini, carrots and asparagus. Simmer until vegetables are tender. Fold the cooked vegetables into the salmon mixture. Then fold in the whipped cream, making salmon mousse.

To make the strudel: Spread a sheet of fillo dough out lengthwise in front of you on a clean flat surface. Brush it lightly with melted butter, then stack another sheet directly on top. Butter this sheet and repeat 3 more times until all 5 sheets are layered one on top of another. Spread the mousse lightly over the entire top sheet of fillo.

Sprinkle with diced celery, leek and turnip mixture. Lay the salmon fillet down the length of the dough about 1/3 of the way toward the center of the sheet. This will leave about a 5 inch border on the left side. Leave a 2 inch border at each end. Fold the left edge of the mousse-covered dough over the fillet. Fold the 2 inch borders of dough at each end over the fillet. Then gently roll the dough up from left to right to make a snug log.

Refrigerate for about 1-1/2 hours. Preheat oven to 325°F. Lightly brush the outside of the strudel with butter and bake for 20 to 25 minutes. Let stand for about 10 minutes. Slice and serve. Yield: 6 servings.

Appetizers: Shrimp Tartlet Appetizers (back to top)

1 1/2 cups, chopped, cooked shrimp, rinsed and drained
2 hard cooked-eggs, finely chopped
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Dash pepper
1/3 cup mayonnaise or salad dressing
2 2-ounce packages Fillo Factory mini pastry shells(about 60 mini shells)

Mix all ingredients in bowl except pastry shells until well combined. Spoon about 2 teaspoons filling into each Fillo pastry shells. Garnish as desired.

Appetizers: Smoked Salmon Shells (back to top)

1/2 cup of mascarpone
1 teaspoon of whole grain mustard
2 tablespoons of chopped fresh dill
2 tablespoons of chopped scallion
1 tablespoon of chopped capers
1 package of 15 mini Fillo Factory phyllo pastry shells
7.5 ounces of smoked salmon

Mix 1/2 cup mascarpone with 1 tsp. whole grain mustard, 2 tbsp. chopped fresh dill, 2 tbsp. chopped scallion, and 1 tbsp. chopped capers. Thin with a bit of sour cream. Spoon mixture into 15 mini Fillo cups. Top with a piece of smoked salmon, dill, and 2 or 3 capers.

Appetizers: Spinach Mushroom Strudel with Two Cheeses (back to top)

2 cups farmer cheese or ricotta
1 cup finely grated Parmesan cheese
2 eggs, beaten
6 scallions (green onions), trimmed and chopped
5 tablespoons butter
4 cups sliced mushrooms, rinsed and drained
1/2 cup fresh or canned water chestnuts
1 teaspoon dried dill weed
1/2 teaspoon leaf thyme
8 lightly packed cups coarsely chopped fresh spinach (rinsed and well drained)
1/2 teaspoon salt
Dash of freshly ground black pepper
1 tablespoon lemon juice
10 sheets (14 by 18 inches) Fillo Factory phyllo dough (if frozen, thawed according to package)
1 tablespoon wheat germ

Preheat oven to 350°F. Grease an 11" x 16" cookie sheet with butter, margarine or nonstick cooking spray and set aside.

In a medium mixing bowl, combine the cheeses, eggs and scallions.

Set a 10" skillet over medium heat and add 1 tablespoon butter. When melted, add mushrooms, fresh water chestnuts (if using canned, do not sautè), dill weed and thyme. Sautè until just tender. Drain excess juice from mushrooms and add to cheese mixture. Combine thoroughly. If using canned water chestnuts, add them now.

In a large pot, steam spinach in a small amount of boiling water until tender. Drain and press out excess water and add to mixture above, along with salt, pepper and lemon juice. Melt remaining 4 tablespoons butter.

Spread a sheet of fillo dough out lengthwise in front of you on a clean flat surface. Brush it lightly with melted butter, then stack another sheet directly on top of the first. Butter this sheet and repeat 3 more times until a total of 5 sheets are layered one on top of another. Pour half the filling mix (about 3 cups) down the length of the dough, leaving a 5 inch on the left side of the sheet and a 2 inch border at each end. Fold the left edge of the dough over the filling. Fold the 2 inch borders of dough at each end over the filling. Then gently roll the dough up from left to right to make a snug log. Repeat the same process with the remaining fillo and filling. Set the strudels seam-side down on the prepared cookie sheet. Brush remaining butter over dough and sprinkle with wheat germ.

Bake 25 minutes. Allow to sit 5 minutes before cutting. Cut each log at an angle into thirds and serve.

Appetizers: Swiss Spinach Quiche (back to top)

1 package (10 oz) frozen chopped spinach
1 cup (2% fat) milk or light cream
3 eggs
2 green onions with tops, thinly sliced
1/2 tsp. salt
1/4 tsp. pepper 1/8 tsp. ground nutmeg
1 cup shredded Swiss cheese OR Jarlsberg (about 4 oz)
1 (9 in) pie shell, baked in a glass pie plate

Stand box of wax-paper-wrapped spinach in a 4 cup glass measure. (If foil wrapped, please remove foil.) Microwave on high for 5-6 minutes. Discard liquid in cup squeeze water from package and discard. Set spinach aside.

In same glass measure, beat together milk and eggs. Add onions salt, pepper, and nutmeg stir in spinach and cheese.

Pour into baked pie shell and sprinkle with paprika. Rotating midway through cooking, microwave on medium-high (70%) 10-12 minutes or until center is set. Let stand 10 minutes before cutting. Makes 6 servings.

Courtesy of Prince George's Journal

Appetizers: Turkey Mushroom Chowder with Fillo Crust (back to top)

1 tablespoon olive oil
1 10-ounce package Crimini sliced
1 medium size onion, chopped
6 cups turkey broth
4 cups cut up cooked turkey(3/4 inch pieces)
1 pound small red potatoes, quartered
4 teaspoons chopped fresh dill or 1 teaspoon dill weed
1/2 teaspoon salt, if desired(depending upon saltiness of broth)
1/4 teaspoon ground black pepper
1 cup half and half
2 tablespoons all purpose flour
3 tablespoons packaged unseasoned bread crumbs
18(3/4 pounds) 17x12 inch sheets fresh Fillo Factory Fillo(strudel) leaves
6 tablespoon butter, melted
1 large egg, lightly beaten

In 5 quart sauce pot, heat oil over medium heat. Add mushrooms and onion sautè until golden. Add broth, turkey, potatoes, 1 teaspoon fresh dill or 1/4 teaspoon dill weed, salt, if desired, and pepper cover and cook 15 minutes or until potatoes are just tender.

Meanwhile, in measuring cup, combine half and half and flour until smooth. Stir into broth mixture and cook, stirring, until chowder thickens cook 5 minutes longer. Remove chowder from heat.

Heat oven to 400°F. In small bowl, combine bread crumbs and 2 teaspoons of remaining fresh dill or 1/2 teaspoon dillweed. Place fillo between 2 sheets of waxed paper, then cover with waxed paper. Remove 1 sheet of fillo, lay on a clean, flat surface, and brush completely with butter sprinkle with some of the crumb mixture. Repeat with 4 more sheets fillo. Top with 1 more sheet fillo brush with butter don't sprinkle with crumb mixture.

Using one of six 1 1/2 to 2 cup oven proof soup bowls as a cutting guide, invert bowl onto stacked fillo. With sharp knife, cut a round from stacked fillo 3/4 inch larger then the top of the bowl. Set bowl aside. Cut an X in the center of the round. Repeat to cut another round. Remove scraps cover with waxed paper and damp towel and set aside. Repeat process to make 2 more stacks with remaining fillo, butter, and crumb mixture cut out 4 more rounds.

Divide chowder among the 6 bowls sprinkle with remaining 1 teaspoon fresh dill or 1/4 teaspoon dillweed. Brush rims of bowl with egg. Place a stacked fillo round on type of each bowl. With scissors, make 10 evenly spaced 1/2-inch deep cuts around edge of each fillo round. Brush cut fillo edge with egg, using brush to press fillo down onto fillo. With scissors, cut fillo scraps into strips 1 inch longer than diameter of bowl and twist or cut fillo scraps into 2 inch squares and pinch in center. Use egg to stick twisted strips or pinched squares onto top of fillo.

Place bowls on 2 rimmed baking sheet. Bake chowder 5 to 8 minutes or until fillo crust is golden brown. Serve chowder immediately.

Courtesy of Country Living

Appetizers: Vegetable Spring Rolls (back to top)

2 cloves garlic, minced
2 tbsp. grated ginger, divided
2 tbsp. peanut oil
1 small onion, finely chopped
1/2 lb. cabbage, finely shredded
1/4 lb. shiitake mushrooms, chopped
2 Tbs. soy sauce, divided
2 tsp. toasted sesame oil, divided
2 sheets(about 14"x18") frozen Fillo Factory Fillo dough, thawed
2 scallions, minced
3 tbsp. each red wine vinegar and sugar
1 tsp. red chili paste

Cook garlic and 1 tbsp. ginger in hot peanut oil for one minute. Add scallion, cabbage, and mushrooms cook 12 minutes. Add 1 tbsp. Soy sauce and 1 tsp. sesame oil cook 2 minutes. Set aside to cool slightly.

Heat oven to 375°F. Cut each Fillo sheet into thirds lengthwise. Place one strip on work surface. Keep remaining strips covered with a damp towel. Place 1 tbsp. filling into center of short side of Fillo strip. Roll up one-third of the way, then fold over sides and continue rolling to steal. Repeat with remaining Fillo strips. Place rolls seam down on pan. Bake 15 minutes, turning once.

Whisk together next four ingredients and remaining ginger, soy sauce and sesame oil. Serve with spring rolls.

Courtesy of First for Women

Appetizers: Zesty Potato Shells (back to top)

1 tablespoon minced garlic (3 large cloves)
2 teaspoons olive oil
1 1/4 cup diced potato (1 large)
12 large Fillo Factory Fillo shells
2 cups shredded Jarlsberg cheese, divided
1 1/4 cups finely chopped green onions or scallions
1/2 cup milk
1/2-1 teaspoon freshly ground pepper
1 egg plus 3 egg whites, beaten
Pinch ground nutmeg
1-2 tablespoons snipped fresh dill

Preheat oven to 350°F. Sautè garlic in oil 3 minutes, add potatoes and continue to sautè 4 minutes. Place shells in muffin papers in muffin tin and place a large pinch of shredded cheese into each one. Set aside.

Mix remaining ingredients in bowl and add potato mixture. Divide mixture into shells and bake 40 minutes. Cool on wire rack out of muffin papers and tin.

Courtesy of Holiday Cooking

Salads: Classic California Pasta Salad (back to top)

1/2 lb. fusilli or other spiral pasta
5 tbsp. of olive oil
1/2 cup of freshly grated Parmesan cheese
3 cups of broccoli florets
3 garlic cloves, minced
1/4 tbsp. of crushed red pepper flakes
1 cup halved cherry tomatoes
1/2 cup of pitted Kalamata olives
1/4 lb. prosciutto, chopped
3 tbsp. chopped fresh basil
1/8 tbsp. ground black pepper

Cook pasta according to package directions. Toss with 2 tbsp. of olive oil and the cheese in a large bowl. Sautè broccoli, garlic, and red pepper flakes in the remaining 3 tbsp. of oil in a medium skillet over medium heat until broccoli is tender, 6 to 8 minutes. Toss with pasta, tomatoes, olives, prosciutto, basil, and pepper.

Salads: Egg & Shrimp Salad (back to top)

6 large eggs
3/4 cup chopped cooked shrimp(4oz)
1/4 finely chopped celery
1/4 cup light mayonnaise
2 Tbsp minced red onion
1 Tbsp snipped fresh dill
1/2 tsp each mustard, vinegar and salt
1/4 tsp. freshly ground pepper
24 frozen mini Fillo Factory fillo-pastry shells (from two 2-oz boxes), thawed
12 slices each zucchini and yellow squash Garnish: dill sprigs

Place eggs in a single layer in a medium saucepan. Add cold water to cover by 1 in. Bring to a boil, remove from heat, cover and let stand 17 minutes. Pour off water and place pan under cold running water 1 minute to halt cooking. Drain, then shake pan from side to side until eggshells are well cracked. Cover with cold water and let stand 5 minutes, then hold eggs under cool running water and peel off shells. Chop eggs in a large bowl. Stir in remaining salad ingredients until blended. Cover and refrigerate. Makes 2 1/2 cups. UP TO 2 HOURS BEFORE SERVING: Spoon egg salad into pastry shells and onto squash slices. Place on a serving platter, cover and refrigerate.

Entrees: Fillo Pizza (back to top)

2 pounds tomatoes, sliced thin
5 tablespoons unsalted butter, melted
1 tablespoon each of fresh basil
6 ounces freshly grated parmesan cheese
oregano, and thyme or one tablespoon of italian seasoning
1 1/2 cups of coarsely shredded mozzarella cheese
1 cup thinly sliced red onion

Important: Before proceeding, read thawing instructions and handling tips.

Preheat oven to 375°F. Place fillo on wax paper and cover with a kitchen towel to prevent drying out.

Brush a large baking sheet 12" x 17" with a thin coating of melted butter. Place one sheet of fillo on the buttered baking sheet and lightly brush the top of the fillo with butter. Sprinkle two heaping tablespoons of the parmesan cheese on top of the butter. Place another sheet of fillo on top. Butter the fillo, sprinkle the parmesan cheese, and layer the remaining fillo sheets in the same way, reserving two heaping tablespoons of parmesan cheese for the top. Sprinkle top sheet of fillo with mozzarella cheese.

Sprinkle red onion evenly over the cheese. Arrange tomatoes in a single layer over the red onion. Sprinkle the fresh herbs and the remaining parmesan cheese on top of the pizza.

Bake until fillo turns golden brown and cheese melts, about 25 minutes. Note: When tomatoes are out of season, substitute with slices of sauteed red and green peppers.

Entrees: Fillo White Pizza (back to top)

9 (17" by 12") sheets fresh or frozen (thawed) Fillo Factory Fillo dough
5 tablespoons of unsalted butter, melted
6 ounces of freshly grated parmesan cheese
1 1/2 cups of coarsely shredded mozzarella cheese
1 cup of thinly sliced red onion
2 pounds of tomatoes, peeled seeded and sliced thin
1 tablespoon of fresh basil, oregano, and thyme or one tablespoon of Italian seasoning

Preheat oven to 375°F. Place Fillo on wax paper and cover with a kitchen towel to prevent drying out. Brush a large baking sheet (17" by 12") with a thin coat of melted butter. Place one sheet of Fillo on the buttered baking sheet. Lightly brush the top of Fillo with butter. Sprinkle two heaping tablespoons of the parmesan cheese on top of the butter. Place another sheet of Fillo on top. Butter the Fillo, sprinkle the parmesan cheese , and layer the remaining Fillo sheets in the same way, reserving two heaping tablespoons of parmesan cheese for the top.

Sprinkle the top sheet of Fillo with mozzarella cheese. Sprinkle red onion evenly over the cheese. Arrange tomatoes in a single layer over the red onion. Sprinkle the fresh Herb's and the remaining parmesan cheese on top of the pizza.

Bake until Fillo turns golden-brown and the cheese melts, about 25 minutes. Makes 6 main dish servings or 12 appetizer servings.

Entrees: Spinach & Cheese Pie (back to top)

1 medium onion
10 oz. package frozen chopped spinach
2 scallions (green onions)
12 ounces low-fat cottage cheese
1 clove of garlic
8 ounces light cream cheese
1/2 lemon (juice of)
4 ounces crumbled feta cheese
1 large egg
1 tsp dried dill weed
1/2 tsp black pepper
1/2 cup butter (1 stick)*

Important: Before proceeding, read thawing instructions & handling tips.

Defrost spinach 6-8 hours or overnight at room temperature, drain thoroughly, squeeze dry &place in large mixing bowl. Chop onion, garlic & thinly slice scallions. Saute in olive oil until clear. Remove from heat, add to spinach. Squeeze lemon juice over spinach. Add spices & egg, mix well. Soften cream cheese, blend into spinach mixture. Add cottage & feta cheese, mix well.

Melt & clarify butter. Brush entire 13" x 9" x 2" baking pan with butter. Using 2 fillo sheets build a stack in bottom of pan by brushing half of each fillo sheet, folding it in half, placing it in pan, brushing top of sheet & repeating. Spread spinach & cheese mixture evenly over fillo in pan. Cover mixture using the remaining 2 fillo sheets in the same manner used to create the bottom. Thoroughly butter the top layer, especially edges. Using a sharp knife, score the top layer into your desired serving size & shape.

Bake in 375°F preheated oven for 45-50 minutes or until golden brown. Let stand for 20-30 minutes before serving.

*margarine or vegetable shortening may be substituted for butter.

Entrees: Spinach Pie (back to top)

2 scallions (green onions)
10 ounces frozen chopped spinach, thawed
1 medium sized onion
12 ounces low-fat cottage cheese
2 tablespoons vegetable oil
8 ounces light cream cheese
1/2 cup butter (1 stick)*
4 ounces crumbled feta cheese
1 large egg
1/2 teaspoon dried dill weed
1/2 teaspoon black pepper

Important: Before proceeding, read thawing instructions and handling tips.

Chop onions and thinly slice scallions. Sautè in vegetable oil at medium heat until tender and golden. Drain spinach and squeeze dry. Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl.

Melt and clarify butter. Brush bottom and sides of 13" x 9" x 2" baking pan with butter. Using 7 fillo sheets build a stack in bottom of the baking pan by brushing half of each fillo sheet and folding it in half. Spread spinach and cheese mixture evenly over fillo in baking pan. Cover mixture using 7 fillo sheets in the same manner used to create the base. Thoroughly butter the top layer, especially the edges.

Bake for 45-50 minutes or until golden brown in 375°F preheated oven. Let stand for 10 minutes for easier serving. Cut into squares or triangles using sharp knife.

*margarine or vegetable shortening may be substituted for butter.

Entrees: Turkey Cannelloni Wrapped in Fillo with Red Pepper Coulis (back to top)

Olive oil cooking mist
1/2 cup diced onion
1/2 diced celery heart
1 lb. ground turkey breast
1/4 lb. wild mushrooms (shiitake, oyster, crimini, etc.)
2 Tbs. chopped garlic
3 1/2 lb. ripe tomatoes, peeled, seeded chopped, and drained (about 4 cups)
2 Tbs. tomato paste
1 tsp. chopped thyme
1 tsp. chopped oregano
Salt and freshly ground pepper, to taste
12 sheets (12"x17") Fillo Factory Fillo dough 4 oz. nonfat cream cheese

2 red ball peppers, roasted, cored, seeded, and peeled
1 cup chicken broth
1 Tbs. chopped garlic
12 basil leaves
Salt and freshly ground pepper, to taste

To make coulees, process roasted pepper flesh, broth, garlic, and basil in a food processor until smooth. Season with salt and pepper cover lightly and set aside.

To make filling, set a large skillet over medium heat and spray generously with mist. When hot, stir in onions. Cover and "sweat" onions for 2-3 minutes, lowering heat as needed, until soft. Add celery and cook for 1 minute. Add turkey and cook, stirring, until golden. Stir in mushrooms and garlic. Cook, stirring, for about 2 minutes until garlic becomes fragrant. Stir in tomatoes, tomato paste, and herbs. Season with salt and pepper. Simmer, uncovered, for 30 minutes, stirring now and then. Remove from heat and chill for 2-3 hours. Preheat oven to 400°F. Use three sheets of Fillo at a time, keeping the rest covered with a piece of plastic wrap, then a damp towel. Lay sheets, one on top of the other, on a work surface with a 12" end closest to you.

Spray top sheet lightly with mist. Use about 1/3 cup of cold filling and form into a mound near the bottom of the first sheet, leaving about 4" at each side spread about 1 oz cream cheese on top. Start rolling turkey filling in top sheet, slowly and carefully, until reaching midway on sheet. Fold sides over roll continue rolling to top. Set this first cannelloni on a nonstick baking sheet. Repeat this procedure with remaining 2 sheets of Fillo, one at a time. Continue to make 9 more cannelloni, working with 3 sheets at a time. Lightly spray rolls with mist. Makes 6 servings.

Desserts: Apple & Cranberry Strudel(back to top)

3 medium granny smith or other tart apples (about 1 1/2 lbs.), peeled, cored & thinly sliced
2 cups cranberries
1/4 cup orange juice concentrate
3/4 cup each packed light brown sugar and plain bread crumbs
1 tsp. cinnamon
12 sheets Fillo Factory fillo sheets (thawed, if frozen)
4 tbsp. butter, melted and divided
1/4 cup sliced natural almonds

Preheat oven to 400°F. In bowl, combine first 6 ingredients set aside.

Cover fillo with damp towel to prevent the sheets from drying out. On a piece of waxed paper, gently place 3 sheets fillo. Brush all over with 1 Tbs. melted butter, moving from the center toward the edge. Working quickly, gently place 3 more sheets fillo on top brush with 1 tbsp. butter. Repeat with the remaining fillo and 1 tbsp. butter.

Top with fruit mixture, leaving 1" border on long sides. Starting at long side, roll up fillo, jelly-roll style, using waxed paper as a guide. Place on ungreased baking sheet brush with remaining 1 tbsp. butter and sprinkle with almonds. Bake 45 minutes until golden.

Courtesy of First for Women

Desserts: Apple Strudel(back to top)

6 tart apples, peeled, cored, quartered, & sliced
1/2 c bread or cake crumbs
1 c raisins
1 teaspoon cinnamon
1 c chopped walnuts
1 teaspoon nutmeg
1/2 c sugar
1/4 c butter (1/2 stick)*

Important: Before proceeding, read thawing instructions and handling tips.

Mix sugar and bread or cake crumbs together. Put half of this mixture aside and mix the other half together with all the other ingredients except butter. Melt and clarify butter. Brush a fillo sheet with butter and sprinkle with 1/4 of remaining sugar/crumb mixture. Cover with second fillo sheet, butter and sprinkle. Repeat until stack of (5) fillo sheets is completed.

Place apple mixture along long edge of dough staying 2" clear of edge. Take closest edge of dough and roll up carefully. Place strudel on large greased baking pan and brush liberally with butter. Bake for 30 minutes or until golden brown in 375°F preheated oven.

*margarine or vegetable shortening may be substituted for butter.

Desserts: Baklava - Step by Step

2 1/2 cups walnuts, ground
1 cup blanched slivered almonds, ground
1 cup shelled, unsalted pistachio nuts, ground
1/2 pound Fillo Factory Fillo dough, thawed if frozen
5 tbsp. butter, melted
2 cups sugar
3/4 cup honey
3 tbsp. lemon juice
1 tbsp. each grated lemon peel and lime juice
2 tsp. grated lime peel

Heat oven to 350°F. In bowl, combine first three ingredients. Unroll Fillo dough and cover with damp towel to prevent sheets from drying out. Coat a 13x9? baking dish with butter. Fold 2 sheets to fit and place in baking dish. Brush with butter. Top with 1 more folded sheet brush with butter. Evenly sprinkle with 1 cup nut mixture. Top with 2 folded Fillo sheets brush with butter. Repeat 3 more times. Top last cup of nut mixture with remaining sheets of folded Fillo. Brush with remaining butter.

With knife, slice lengthwise into four equal pieces, then slice diagonally into 8 pieces. Bake 40-45 minutes or until golden brown. Cool on wire rack.

In a heavy sauce pan, combine 2 cups sugar with 2 cups of water and honey. Stir occasionally over medium heat until sugar is dissolved. Bring to low boil then add lemon and lime juice and grated peels. Continue low boil for 15 minutes. Apply hot syrup to cool Baklava. Allow to cool for several hours or stand overnight before serving.

Courtesy of First for Women

Desserts: Berries and Cream Cradle (back to top)

10 sheets fresh or frozen Fillo Factory fillo dough, thawed
4 Tbs. butter, melted
3 Tbs. sugar, divided
1 cup heavy cream
1 cup mascarpone or cream cheese
1/2 cup lemon curd
3 cups assorted berries, divided
Confectioners' sugar

Preheat oven to 375°F. Tear off a 40" sheet of foil. On lightly greased cookie sheet, crumple foil and shape into oval measuring 10" x 6 1/2 on the inner perimeter.

Unroll fillo sheets cover loosely with waxed paper or plastic wrap, then cover completely with damp kitchen towel. Place 1 fillo sheet on work surface. Using pastry brush, lightly brush melted butter on fillo sheet from center outward, being careful to smooth out any wrinkles. Lightly sprinkle buttered fillo sheet with 1/2 tsp. granulated sugar. For a richer flavor, use light brown sugar. Fold lengthwise in half brush with butter again.

Place fillo sheet lengthwise in foil shape, allowing half to extend over foil. Crumble overhanging edge and allow to sit on top of foil. Repeat with remaining fillo, butter and sugar, slightly overlapping sheets. Bake 14-18 minutes until golden and crisp. Cool on wire rack. Very carefully remove fillo from foil.

In medium bowl, with mixer or whisk, beat heavy cream until soft peaks form. In another bowl, using rubber spatula, combine mascarpone and lemon curd until blended. Fold in 2 1/2 cups berries and whipped cream. Spoon into cooled fillo shell. Scatter remaining berries on top sprinkle with confectioners' sugar. Serve immediately.

Courtesy of First for Women

Desserts: Cannoli Fillo Tarts (No Fat) (back to top)

1 cup fat-free ricotta cheese
2 tablespoon orange juice concentrate
1/3 cup mini chocolate chips
2 cups fat-free whipped topping
1 box mini pastry shells

Mix ricotta, orange juice, and chocolate chips. Fold in whipped topping. Fill tart shells.

Courtesy of Low Fat No Fat

Desserts: Cannolli Fillo Tarts (Low Fat) (back to top)

1 cup (part-skim or non-fat) ricotta cheese
2 tablespoons orange juice concentrate
1/2 cup mini chocolate bits
2 cups low fat whipped topping
1 box Fillo Factory mini-pastry shells (15 pc)

Mix ricotta, orange juice and chocolate bits. Fold in whipped topping. Makes 2-1/2 cups, enough for 15 mini tarts. Garnish with fresh berries or chocolate curls and chopped maraschino cherries, if desired. Serve as bite-sized desserts.

Courtesy of Essence On-line

Desserts: Cherry-Cheese Strudel Pie (back to top)

2 bricks (8 oz each) reduced-fat cream cheese, softened
1 1/2 cups confectioners' sugar
1 tsp. vanilla extract
1 large egg
1/2 tsp. freshly grated lemon peel
12 sheets Fillo pastry, thawed if frozen
Butter-flavored nonstick cooking spray
1 can (21 oz) cherry pie filling

Heat oven to 350°F. Have ready a 9" pie plate. Beat cream cheese, sugar, and vanilla until smooth. Beat in egg and lemon peel. Unfold Fillo. Place a stack of 12 sheets on work surface (wrap and store rest as directed on package). Using inverted pie plate as a guide, cut a 12 in. circle through all 12 layers. Cover circles and scraps with plastic wrap.

To Assemble: Remove 2 circles at a time: spray top of each with a nonstick spray. Gently press over bottom and up sides of pie plate. Repeat 4 times (a total of 10). Smooth surface with fingers. Spread cream-cheese mixture, then cherry pie filling in pie plate.

To Garnish: Separate 4 pieces stacked scraps: coat top of each with nonstick cooking spray. Pleat 1 at a time like a fan to form ruffles. Arrange around end of pie filling, tucking end of each ruffle into filling with tip of a knife. Repeat with remaining scraps to cover most of the edge. To complete edge and center, cut remaining 2 Fillo circles in thirds. Spray and pleat strips and scraps to finish edge and create center.

Bake 40-50 minutes until Fillo ruffles are a golden-brown. Cool on wire rack for 30 minutes, then refrigerate uncovered at least 2 hours until thoroughly chilled. Or refrigerate, either in a pie keeper or tightly covered by an inverted bowl, up to 3 days.

Desserts: Chocolate Cherry Valentine Cup (back to top)

1 cup heavy whipping cream
3/4 cup milk
1 envelope unflavored gelatin
1 cup(8 oz) mini real chocolate bits
1/4 cup sugar
1 teaspoon vanilla
1/2 cup dried cherries
8 large Fillo Factory fillo cups
Optional Garnish: 1/2 cup whipped cream
1 teaspoon cocoa powder
8 maraschino cherries

Chill electric mixer beaters and bowl along with whipped cream.

Pour milk into top of double boiler and sprinkle with gelatin. Allow to soften 5 minutes. Constantly stirring, heat over simmering water until gelatin dissolves. Add chocolate bits and sugar and stir together until melted and smooth (1 to 2 minutes). Cool, stirring occasionally, to room temperature. (Do not chill or mixture will set.)

Beat whipping cream until vanilla until stiff peaks form. Reserve 1/2 cup for garnish, if desired. With beater on low, pour in chocolate mixture, scraping down sides. Fold in dried cherries. Divide mixture evenly to fill each shell and chill 20 minutes or until filling is set. If desired, top each with a table spoon of whipped cream, a sprinkling of cocoa and a maraschino cherry.

Courtesy of Single Living

Desserts: Citrus Filling for Fillo Shells ( back to top )

Fold 1 part reduced fat sour cream into 2 parts bottled lemon curd until blended. Spoon into fillo cups. Top with diced orange segments.

Desserts: Cranberry-Yogurt Tart (back to top)

1 cont. (32 oz) vanilla low-fat yogurt
1 pkg.(12 oz) fresh or frozen cranberries
1 cup orange juice
1/2 cup plus 1 Tbs. sugar, divided
3 tbsp. orange flavored liqueur
1/2 tsp. grated orange peel
1 tsp. ground cinnamon
10 sheets Fillo Factory Fillo dough, thawed if frozen
3 tbsp. butter, melted
2 oranges, peeled, sectioned and divided

Place yogurt in sieve lined with 2 sheets of paper towels set over a bowl, cover and chill 6 hours or over night.

In saucepan over high heat, bring berries, orange juice and 1/2 cup sugar to a boil. Reduce heat to medium simmer 5 minutes or until thickened. Stir in liqueur and orange peel. Transfer to bowl cover an let cool.

Heat oven to 375°F. On lightly greased baking sheet, form an 34" piece of aluminum foil into an oval measuring 12" by 7" on inside. Coat with butter-flavored cooking spray.

In bowl, combine remaining 1 tbsp. sugar and cinnamon. Place 1 sheet Fillo (keep remaining sheets covered with damp kitchen towel to prevent drying). Brush with butter sprinkle with sugar mixture. Fold in half lengthwise brush with butter. Drape lengthwise down center of foil mold. Repeat with remaining Fillo until a Fillo 'cradle' is formed.

Bake 8 minutes, covering if necessary to prevent burning. Cool on rack.

In bowl, combine yogurt, 3/4 of the orange section and 3 tbsp. cranberry mixture. Spoon remaining mixture into Fillo shell spoon in yogurt mixture. Garnish with remaining orange sections.

Courtesy of First for Women

Desserts: Fillo Cheesecake (back to top)

1 1/2 cups Ricotta cheese
1 pkg. (8oz) Neufchatel cheese
1 cup sugar
2 eggs
1 tbsp. grated orange zest
1 tsp. vanilla extract
1/2 cup all purpose flour
1 cup butter, melted
1/4 cup dried apricots, chopped
1 pkg. (16 oz) Fillo Factory fillo dough, thawed if frozen
Sweetened whipped cream and silvered dried apricots (optional)

With mixer at medium-high speed beat together ricotta, Neufchatel, and sugar until smooth. Reduce speed to low. Beat in eggs, zest and vanilla until combined. Beat in flour. Stir in cherries and apricot. Refrigerate until needed.

Preheat oven to 350°F. Brush 10" bundt pan with some butter. Set aside 10 sheets of fillo dough. Place remaining dough on clean work surface cover with damp paper towels. With short side facing out gently place 1 sheet dough into bundt pan with other short side almost covering center whole of pan. Dough should overhang outer edge of pan 2"-3". Lightly brush with some butter. Continue placing dough, slightly overlapping, into pan and continue overlapping with butter, until sheets are used up, forming about 6 layers.

Spoon cheese filling into fillo-lined pan. Fold excess inner and outer edges of dough over filling brush with butter. Top with 2 sheets reserved fillo brush with butter. Fold excess dough back toward center. Repeat with remaining fillo and butter to form 4 layers, 2 sheets of dough each. Using sharp knife, cut and remove dough covering hole in center of pan.

Bake on center rack until fillo is crisp and golden, 1-1 h 15 min. Cool on wire rack, 20 mins. To unmold, invert pan onto serving platter. Cool completely, about 30 minutes. Garnish with whipped cream and slivers of dried apricots, if desired. Cut with a serrated knife, using gentle sawing motion.

Desserts: Peanut Butter and Chocolate Filling for Fillo Cups (back to top)

Place fillo cups on a cookie sheet. Spoon in peanut butter, then add a chocolate candy, such as a Hershey's Hug or Kiss. Bake in a 375°F oven 4-6 minutes until tops of candies start to melt.

Desserts: Pecan Tartlets (back to top)

1 egg
3/4 cup brown sugar
2 tbsp soft butter
1 tsp vanilla
1 cup chopped pecans
Mini fillo cups

Beat egg. Add brown sugar, butter and vanilla. Mix until combined. Add chopped nuts. Fill shells 1/2 full. Bake at 350°F for 10 minutes.

Desserts: Strawberry Napoleons (back to top)

1/3 cup slivered almonds
8 amaretti cookies(1 1/2")
2 tbsp. sugar
8 sheets of Fillo Factory Fillo dough
1/3 cup melted butter

1/3 cup heavy cream
2 tbsp. confectioners' sugar
1 cup sour cream
1 pint strawberries, cleaned and sliced
Berry Coulis

Heat oven to 375°F. Process almonds, cookies, and sugar in food processor until finely ground. Grease a large baking sheet. Place 1 sheet of fillo on waxed paper. Brush with melted butter, then sprinkle with 2 tbsp. crumb mixture. Place another sheet of fillo on top and repeat buttering and sprinkling until all 8 pastry shells are used.

Using a 3" round biscuit cutter, cut pastry into 16 rounds. Place rounds on baking sheet. Place scraps on 2nd baking sheet. Bake 8-10 minutes, until golden brown. Cool completely.

Whip cream and confectioners' sugar until stiff. Fold in sour cream. Place about 1 tbsp. cream each on 8 of the pastry rounds. Top with some berries and coulis, then remaining pastry rounds, cream, coulis and berries. Spoon some additional berry coulis on plate around each napoleon. Makes 8 napoleons.

Desserts: Tartlettes de Provence (back to top)

1 package (2 oz.) prebaked mini Fillo Factory Fillo Shells
2 tbsp. sun-dried tomatoes in oil, drained and finely chopped

Heat oven to 475°F. Cut Brie Cheese into 15 equal pieces (3/4" cubes). Trim rind off Brie cheese (optional) Place one piece of cheese into each tartlette shell. Top with dried tomatoes, dividing evenly among shells. Place tartlettes on baking sheet and bake 5 minutes, or until cheese melts. Serve warm.

Desserts: Tropical Pastry Cups (back to top)

2 cups mango sorbet
4 large Fillo Factory fillo cups 4 tsp. coconut

Place 1/2 cup mango sorbet in each pastry shell. Sprinkle each with 1 teaspoon coconut.

Courtesy of Weight Watchers

Desserts: Very Berry Sorbet in Fillo Cups (back to top)

3 cups mixed fruit (raspberries, strawberries, blueberries, blackberries and/or sliced bananas)
6 large prebaked Fillo Factory Fillo shells
1 pint raspberry Sorbet
1/2 cup of chocolate fudge sauce
Mint sprigs

Spoon about 2 tablespoons fruit into the bottom of each Fillo shell. Top with a scoop of Sorbet, then with the remaining fruit. Drizzle with fudge sauce. Garnish with mint and serve immediately.

How to make the best Easy Apple Pie Bites (Notes, Tips & Tricks):

  1. Baking the phyllo shells prior to stuffing them is completely optional, as the shells have already been baked before packaging. I baked mine because I like the added crispness.
  2. You can peel and dice your apples in advance to save prep time later. To prevent apples from turning brown mix 1 teaspoon of kosher salt with 2 cups of water and store your diced apples in the salt water (covered and refrigerated). Before using them, simply rinse and drain. You can easily double the salt water mixture if needed.
  3. The apple pie filling can be prepared in advance, and stored, covered in the refrigerator. If you prepare the filling in advance, skip the baking option in note one and spoon the cold filling into the shells, then bake the bites for 10 minutes or until the filling is warm.
  4. If you want a more prominent bourbon flavor in your apple pie filling, you can increase the amount to ½ cup.
  5. You should be able to find phyllo shells in the frozen food isle of your grocery store. In stores near me they are located with the frozen fruit and puff pastry sheets.

Easier than pie (and cuter too), these Boozy Easy Apple Pie Bites are perfect for your holiday gatherings!

Until next week friends, cheers &ndash to thirsty Thursday in mini pie form!

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

Mini Apple Pie Bites recipe with step-by-step video 👇

Recipe Summary

  • 1/2 cup plus 1 tablespoon sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon coarse salt
  • 3 Granny Smith apples
  • 1 tablespoon fresh lemon juice
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried fine breadcrumbs
  • 6 sheets phyllo dough (roughly 13 by 16 inches), thawed if frozen
  • 1 stick unsalted butter, melted
  • Lightly sweetened whipped cream, for serving

Preheat oven to 375 degrees. Combine sugar, cinnamon, and salt in a large bowl set aside 3 tablespoons mixture. Peel and core apples cut into quarters, then cut crosswise into 1/4-inch pieces. Toss with lemon juice stir into sugar mixture with apricots and breadcrumbs.

Brush 1 sheet phyllo with butter, and sprinkle with 1 teaspoon reserved sugar mixture. Top with remaining 5 sheets phyllo, layering with butter and sugar mixture. Scatter filling on phyllo, leaving a 1/2-inch border. Starting with a long end, roll up to enclose filling place strudel, seam side down, on a parchment-lined baking sheet. Brush top with remaining butter sprinkle with remaining sugar. Bake until golden brown and cooked through, 45 to 50 minutes. Let cool on a wire rack 10 minutes. Cut into slices serve warm with whipped cream.

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Can you freeze apple strudel?

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Quick and easy apple strudel recipe, requiring simple ingredients like puff pastry and apple pie filling. Ready in 30 minutes. Great Thanksgiving dessert.

As soon as we got close to Fall, my family starts making this apple strudel quite often.

Honestly, the aroma that fills the kitchen is intoxicating!

Now, I would NOT call this a traditional apple strudel recipe because it is not a classic German apple strudel recipe, which is entirely different and has nuts and raisins and uses Phyllo dough.

This is just a LAZY version that I have been making for years…lol.

These MINI apple strudels are:

  • Easy to make with just 4 ingredients
  • Small and bite sized
  • Ready in just 30 minutes
  • Simple to make with kids
  • Great way to use up apples
  • Perfect for serving a crowd at Fall/Thanksgiving breakfast or brunch

Can you freeze apple strudel?

Uncooked apple strudel can be tightly wrapped in saran wrap and packed in freezer bags for baking later. I do not recommend freezing baked strudel since it can become very soggy, as it defrosts.

What pastry to use for apple strudel?

I have seen recipes of apple strudel with puff pastry and phyllo pastry/ filo pastry but prefer puff pastry since it has a better texture.

Are strudels German?

Based on my research, they have roots in both Germany and Australia and are are made on special events.

Can you reheat apple strudel?

Yes, you can reheat it in the microwave or a toaster oven.

Can apple strudel be made in advance?

Yes, it can easily be made a day in advance.

How to make apple strudel with puff pastry?

The process is very SIMPLE for mini apple strudels. Start off by cutting small rectangular strips of puff pastry. Fill them with apple pie filling and roll them. Place them on a cookie tray. Cut slits on top with a knife. Brush egg wash over them and sprinkle sanding sugar. Bake in the oven until golden brown and enjoy!

How to store apple strudel? Does apple strudel need to be refrigerated?

Store it in a covered container at room temperature for up to 2 days. It does not need to be refrigerated.

How to serve apple strudel?

Enjoy it as is or serve it with:

Here are some TIPS for making mini apple pie strudels:

  • You must use a very SHARP knife to make slits on top of each strudel to allow steam to escape while baking.
  • Sanding sugar is OPTIONAL but highly recommended since it adds a nice sugary crunch.
  • DON’T skip the egg wash since it allows the sanding sugar to stick to the strudels and it gives them a shiny golden brown color.
  • Some of the filling might ooze out a little while baking and that’s very normal. The strudels will still taste great.
  • Store bought OR homemade apple pie filling can be used.
  • Make sure the filling is very thick or else it will ooze out completely from the strudels while baking and make a huge mess.
  • To make THICK apple pie filling, cook store bought or homemade filling in a non-stick saucepan over medium heat to reduce it even further.
  • You can use homemade puff pastry if you like but store-bought puff pastry is so QUICK and EASY.
  • You can use the recipe below to make one big apple strudel, mini apple strudels and even an apple strudel pie.

If you liked this recipe, you may like some of these other apple recipes too…

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Butter –Unsalted so as to control the sodium content of our strudel.
  • Veggies –Leeks and mushrooms – hence the name! Feel free to use cremini, button, or white mushrooms.
  • Garlic –Use as much or little as you like.
  • Dough –Phyllo dough – definitely pick some up at the grocery store, it tastes just as good and isn’t worth the headache to make fresh.
  • Herbs –Fresh parsley chopped up. Dried can be used if that’s all you have available, keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
  • Liquids –Heavy cream and white wine. Pick up a wine that is nice and dry, something that you yourself would gladly drink!
  • Cheese –Parmesan cheese shredded up nice and fresh – believe me you want it to be fresh.
  • Seasoning –Salt and pepper to taste.

Related Video

Great for Sunday brunch-didn't do the sauce phyllo doesn't come that large so you'll need to adapt but I still used same amount of filling. Liquid for filling was too much- will use Calvados in place of wine next time and only 1/2-3/4 of the apple juice. I used Gingerbread cookie crumbs instead of graham cracker crumbs. 4 of us ate the whole thing after a night of Halloween libations & carrying on until the wee hours.

I made this last year for Oktoberfest. Thanks to other reviewers, I scaled up the filling recipe by half, and made two strudels. I took the prettiest one to the party, and kept the other for myself. I pre-sliced the strudel and I'm glad I did. Slicing afterwards is a delicate proposition. I baked my strudels on parchment paper and will definitely do so again. I ended up being shy on the strudel dry ingredients. This year I'll scale those up 3x, so I won't have to stop and grind more while layering. I'll mix any extra into my next pie crust. Last year I made the chocolate sauce. I liked the contribution it made to the appearance, but the flavor would have been just as good without. This year, I'll warm a little Nutella and drizzle that over the top. Just enough for appearances.

This was a real crowd-pleaser--I served it to 16 people, and everyone thought it was delicious. Friends who don't usually ask for seconds wanted more! It's also really adaptable--I used fresh cherries and dried figs and dates, and while hazelnuts were great, I'm sure that walnuts, pecans, or almonds would work just as well. The other reviewers are right in that it would be difficult to serve this if you're expecting beautiful presentation. The outer phyllo layers crack, and the filling seeps out a bit. Also, I found that there was more than enough filling, and stretched it to 1 1/2 rolls--so if you increase the amount of filling a bit, you can make two rolls.

I absolutely loved this recipe! The earlier review that said that the chocolate sauce was not necessary is pretty right on, but I did like the German style it lent the dessert and it was tasty. I will totally be making this again in the future.

An additional comment: Pre-sclicing the roll before baking is an excellent idea, but don't overdo it. Slice only approx. 1/3 down, or the filling will leak out.

This is an excellent recipe, with a Eurpean feel- not too sweet. Some comments: 1. The filling recipe makes 1 1/2 rolls, so fold the remaining fillo dough in half to make a mini-roll. 2. Try to get #7 fillo dough. It's thicker and much easier to work with. 3.A slightly heavier hand with the cherries and prunes doesn't hurt. 3.The chocolate sauce is unnecessary. Simple vanilla ice cream or whipped cream is more appropriate.

I recently made this for an Oktoberfest we hosted and everyone loved it! I was able to make two strudels with the amount of filling this recipe yielded. There was more than enough chocolate sauce (which many said was the best part) for this amount of strudel. It smelled and looked incredible. My mother said this may replace apple pie on the Thanksgiving table. Great recipe!

This is an easy and yummy treat.Anytime you use Phyllo in a roll, always pre-cut prior to baking. I opted to pair this with a velvety caramel sauce, that really made the fruit pop, and the ice cream scream!

I plan on making this as one of the desserts for Thanksgiving, Hanna is correct about pre-slicing the phillo before cooking, you will find this the perfect solution. I will be serving this with a Brown Sugar Ice Cream, the recipe also found on this sight.

As a baklava baker, working with Phillo is always exciting. Trick with the slicing is to "preslice" before you bake it. The phillo is soft and cuts easily. After it's baked and reaches the consistancy of parchment paper, just slice again at the existing seams. It will look just like the picture.

The filo did crack when cut for serving so no perfectly pretty. The chocolate sauce is yummy on ice cream, but drowned th strudel flavor.

It was delicious. I liked that apples are mixed with prunes and cherries. and the taste and aroma of hazelnuts, so typical for German cuisine.

i did best with that recipe.

I gave it 3 forks for the wonderful taste. This recipe is great for family dinners. However, I was a little disappointed with the presentation. When I cut the strudel into slices the beautiful top golden layer cracked into pieces and the final product did not look suitable for an elegant party table.

Great recipe. Cooking time was only about 30 minutes and I covered it with foil to prevent burning.Chocolate sauce adds a nice touch.

wonderful Fall recipe that's simple but with a WOW presentation. You can substitute walnuts or almonds if you prefer where it calls for hazlenuts


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