Apple havarti strudel

This dish was one of my favorites to make when I was catering, even if I was making 100 of them in 9 x 13” pans. It is a delightfully fun dish to make with children because there are lots of ways in which they can participate; peeling apples and painting butter on phyllo dough being favorite activities. This is yummy for breakfast, lunch, dinner, snack, side dish, potluck, etc.


For the Filling:

  • ¼ cup butter
  • 2 lbs green apples, peeled and diced
  • ⅓ cup sugar
  • ⅓ cup raisins
  • ¼ tsp cinnamon
  • 12 oz Havarti cheese with dill or caraway seeds, cut into ½ inch cubes
  • Dash pepper
  • 2 Tbsp butter
  • 2 leeks, cleaned well and sliced in rounds
  • 2 Tbsp shallots, finely chopped
  • 2 garlic cloves, chopped
  • 3 Tbsp fresh parsley, cleaned well and chopped

For the Pastry:

  • ½ pound phyllo dough
  • ½ cup melted butter (for painting phyllo dough)


  • Large mixing bowl
  • Large sauté pan
  • Pastry brush - medium size
  • 9 x 13” glass pan, greased (a greased baking sheet can be substituted)


  1. Pre-heat oven to 350°F.
  2. Sauté apples in ¼ cup butter, add sugar, raisins, cinnamon and stir until well blended.
  3. Increase heat and stir until juices evaporate then, transfer to bowl.
  4. Sauté leeks, shallots and garlic, add parsley, stir well.
  5. Add mixture to bowl with apple mixture and then, add cubes of cheese.
  6. Combine well.
  7. Wrap in phyllo by layering a piece of phyllo pastry on baking sheet or in a 9 x 13” pan, use a medium size pastry brush to paint melted butter over phyllo sheet and repeat until you have layered 10 or so sheets.
  8. Add filling to center of pastry and wrap as a package, finish by painting butter on top and sides.
  9. Bake at 350°F for 35 to 45 minutes. Let cool to set on baking rack cutting into squares to serve.
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