Meyer Canada

4 servings
Prep time:
Cook time:
4 Ratings

By Marge Perry and David Bonom Phyllo is wonderfully forgiving and easy to work with—as long as it remains supple. As you work, keep the stack of dough covered with a damp cloth or paper towel to prevent it from drying out.


  • 6 tablespoons unsalted butter divided
  • 4 golden delicious apples 1 3/4 pounds, peeled, cored and coarsely chopped
  • 1/4 cup + 1 teaspoon sugar divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon ground
  • 1/4 teaspoon nutmeg ground
  • 1/4 teaspoon almond extract
  • 1 tablespoon all-purpose flour
  • 10 sheets phyllo dough (14 x 9-inch)
  • 3 tablespoons cornflake crumbs
  • sweetened whipped cream for serving (optional)


  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; cook, stirring occasionally, until slightly softened, 4-5 minutes. Stir in the cherries, vanilla extract, cinnamon, allspice and almond extract; cook, stirring occasionally, until the apples are tender and the liquid has evaporated, 2-3 minutes. Sprinkle in the flour and cook, stirring 1 minute longer. Remove from the heat, transfer the mixture to a bowl and let cool 15 minutes.
  3. Melt the remaining 4 tablespoons in a small saucepan over low heat. Place 1 sheet of the phyllo on a work surface with the long edge closest to you and brush with butter. Repeat with 2 more sheets of phyllo and butter; after brushing the third sheet with butter, sprinkle it with 2 ½ teaspoons of cornflake crumbs. Repeat, adding cornflake crumbs after every third sheet, until you have used 9 sheets of phyllo dough. Top with a 10th sheet and brush with butter.
  4. Spread the apple filling over the surface of the phyllo leaving a 2-inch border clear all the way around. Fold the short side of the phyllo over the filling and roll it up, jellyroll style, lengthwise. Sprinkle with the remaining 1 1/2 teaspoons cornflake crumbs and the remaining 1 teaspoon sugar.
  5. Bake until the strudel is lightly browned and crisp, 23-25 minutes. Remove from the oven and let cool 10 minutes before slicing. Serve with whipped cream if desired.