Peel and grate the apples. To prevent browning, mix the grated apple with lemon juice as soon as possible. Optionally, use apples cut into chunks.

Squeeze out as much liquid as possible by hand then mix the apple with cinnamon.

Filo - phyllo dough needs some care and attention while working with it. Once opened, place a damp kitchen cloth over them to prevent from drying out. Take one filo sheet out then brush it very lightly with oil.

We can use 2 - 4 layers for each roll of strudel. More layers equals more crust and more crunchiness when fresh from the oven but given enough time both will soften up. Each layer has to be lightly brushed with oil.

Place lumps of apples, about the size of a tablespoon, onto about ¾ part of the dough. Each roll can hold about 7oz / 200g filling comfortably from any type of filling. Keep about 2" / 5cm distance between the lumps and mind that the rows next to each other are alternating and not covering one another.

Drizzle optional shaken up sour cream on top.

Roll the dough up starting from the side where the fillings are close to the edge.

If chunks of apple is used, the process is the same.

Bake the filo dough apple strudels on the middle rack of a 350°F / 180°C preheated oven until golden brown, about 20 minutes.