Low-Sugar Apple Strudel with Phyllo and Toasted Walnuts
Apple Strudel
Crisp phyllo strudel filled with tender cinnamon apples and toasted walnuts — low in added sugar.
Nutrition (per serving)
This strudel is my lighter take on the classic Austrian treat — all the cozy cinnamon-apple flavor with far less added sugar. Using thin phyllo sheets keeps the exterior delightfully crisp while a handful of toasted walnuts adds crunch and depth.
It’s a lovely recipe to make when apples are at their best: easy enough for a weekend bake, and impressive enough to bring to a small gathering. I’ll show you how to keep the filling bright and not soggy, and how to roll the strudel so it bakes evenly.
Ingredients
- Granny Smith apples, peeled and thinly sliced:2 lb
- Fresh lemon juice:2 tbsp
- Unsalted butter, melted:4 tbsp
- Phyllo dough sheets:12 pieces
- Toasted walnuts, chopped:3/4 cup
- Granulated sweetener (erythritol or monk fruit):2 tbsp
- Ground cinnamon:1 tsp
- Ground nutmeg:1/4 tsp
- Vanilla extract:1 tsp
- Kosher salt:1/4 tsp
- Egg (for egg wash):1 piece
- Cold water (for egg wash):1 tbsp
- Powdered sugar (optional, for dusting):1 tbsp
Instructions
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Preheat the oven to 375°F and line a baking sheet with parchment paper.
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Toss the sliced apples with lemon juice, granulated sweetener, cinnamon, nutmeg, vanilla, and salt in a large bowl. Let sit 10 minutes so flavors meld and juices release.
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Brush a clean kitchen towel lightly with melted butter and lay one phyllo sheet on it. Keep remaining phyllo covered with a damp towel so it doesn't dry out.
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Brush the phyllo sheet with a thin layer of melted butter, then layer two more sheets on top, brushing each with butter. Repeat to make stacks of three until you have four layered pieces (12 sheets total used).
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Working on the long edge, spoon a quarter of the apple mixture across the bottom third of each layered phyllo stack, leaving a 1-inch border at the sides. Sprinkle each with 3 tablespoons toasted walnuts.
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Fold the short edges in over the filling, then use the towel to help roll the phyllo away from you into a tight log. Place seam-side down on the prepared baking sheet. Repeat with remaining stacks.
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Whisk the egg with 1 tablespoon cold water and brush the tops and sides of the strudels with the egg wash. Dot with any remaining melted butter if desired.
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Bake for 30–35 minutes, or until the phyllo is deep golden and crisp. Rotate the pan halfway through baking for even color.
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Remove from the oven and let rest 10 minutes. Transfer to a serving board and dust lightly with powdered sugar if using.
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Slice into portions and serve warm or at room temperature, plain or with a dollop of whipped cream or Greek yogurt.
Tips & Notes
- Keep unused phyllo sheets covered with a slightly damp towel—phyllo dries out instantly and tears.
- If your apples release a lot of liquid after sitting, drain off 1–2 tablespoons to avoid a soggy filling.
- Toast the walnuts in a dry skillet over medium heat for 3–4 minutes to bring out their flavor before chopping.
- For a lower-fat option, halve the butter used for brushing and substitute a light olive oil spray.
