Squash and Apple Strudel with Dried Cranberries

This quick Squash Apple Strudel is easy to make and tastes divine. Autumnal flavours mingle with fruit and squash in the soft filling, enveloped with crispy filo pastry.

filo squash apple strudel

This simple squash apple strudel is so easy and quick to make that it's a nice change from crumble. For the vegetable in this recipe, I've added in butternut squash, along with some light spices, almonds and dried cranberries.

This strudel is quick and easy to make and tastes divine.

Autumnal flavours mingle with fruit and squash in the soft filling, enveloped with crispy filo pastry (aka phyllo pastry). Bliss.

seasonal apples

My sister-in-law has the sort of apple tree that dreams are made of.

Its huge bounty gleams, juicy and sweet from between the leaves, and the children's swing hang from its boughs in a suburban idyll.

Or so it would appear to me.

Fed up of crumble and with a freezer bursting with puree, I saw her handbag after bag of beautifully imperfect and naturally blemished,  gorgeous apples to any neighbours who would have them.

Note to Mr Supermarket Buyer: blemished apples aren't scary, uniform, highly-sprayed apples are.

Gladly, I took three bags myself, as she headed out, hardhat in hand, to collect more apples from the garden as they fell around her like tasty missiles threatening any child who dared swing. 

And soon, we were tucking into this squash apple strudel.

squash desserts

If you love this strudel, then I hope you'll love these other squash desserts too!

Chocolate Chunk Butternut Squash Cake

Roasted Squash Cake with Spices

Chocolate Squash Cake

Get the recipe for filo squash apple strudel with dried cranberries

Did you make this strudel recipe? Please let me know how it turned out for you!
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Squash and Apple Strudel with Dried Cranberries

This quick Squash Apple Strudel is easy to make and tastes divine. Autumnal flavours mingle with fruit and squash in the soft filling, enveloped with crispy filo pastry.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: German

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 12

193 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 6 sheets of filo pastry standard 480mm x 255mm
• 70 g unsalted butter melted (or non-dairy butter)
• 50 g flaked almonds
• icing sugar to dust

For the filling:

• 3 cooking apples peeled, cored, quartered and sliced
• 100 g squash such as butternut, peeled and thinly sliced
• zest and juice of ½ lemon
• 2 tablespoons light muscovado sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 20 g flaked almonds
• 3 tablespoons dried cranberries or raisins

Instructions

• Preheat oven to 190C and line a baking tray with parchment paper.
• To make the filling, combine the apples, lemon zest and juice, sugar, spices, dried cranberries and almonds.
• Brush one sheet of filo with a little melted butter, repeating with the other sheets and layering them on top of each other.
• Spread the filling along the long edge of the pastry and roll up, tucking in short ends to form long roll. Place seam side down on the prepared baking sheet. Brush with the remaining butter and press the flaked almonds over the strudel.
• Bake for 40 minutes or until crisp and golden. Dust with powdered sugar and serve warm or cold.

Nutrition Information

Calories: 193kcal Carbohydrates: 26g Protein: 3g Fat: 9g Saturated Fat: 4g Cholesterol: 13mg Sodium: 116mg Potassium: 137mg Fiber: 3g Sugar: 10g Vitamin A: 1056IU Vitamin C: 4mg Calcium: 29mg Iron: 1mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.