These little apple pie rolls with filo pastry taste extraordinary and are so addictive that you might want to make a triple batch! They're great for parties, holidays, or as an afternoon snack.
If you're running out of ideas for sweetening Sundays after lunch, these filo apple pie spring rolls are the perfect choice.
What is Filo?
Filo (fillo or phyllo) is made of thin, unleavened dough layers. It is a versatile ingredient perfect for both sweet and savory dishes.
Fillo is commonly used in Mediterranean and Middle Eastern cuisines, creating delicate pastries like traditional baklava and peanut butter jelly fillo doughnuts or umami treats such as spanakopita and layered meat pie.
Its light texture makes it an excellent choice for appetizers, desserts, and even main dishes.
Why we love this recipe
- Crispy Texture: The light, flaky layers of filo dough contrast perfectly with the soft, spiced apple filling.
- Portion Control: Pre-portioned for easy serving, it's also the perfect fall dessert for gatherings or snacks.
- Versatility: Ideal for desserts, breakfasts, or festive treats.
- Appearance: These little pockets look appetizing, making them great for entertaining or gifting.
- Healthier Option: Fillo dough is lower in fat than traditional pie crusts and is an excellent substitute for puff pastry. Have you tried making pot pies with fillo?
🛒 Ingredients and Notes
Filo Dough: I highly recommend fillo dough sheets that are a bit thicker than the ones you'd typically get for baklava (*see recipe tips below).
Apples: Look for apples with a firm texture that won't turn mush when cooked. Here are my top three favorites:
- Granny Smith Apple: Their tart flavor keeps the filling from being too sweet, making them perfect for baking.
- Honeycrisp: Sweet and mild in flavor, they play well with other ingredients.
- Golden Delicious: The perfect balance between tart and sweet.
Spices: Cinnamon and cardamom are staples in the Scandinavian baking pantry, and they should be in yours, too. The Svenskar (apparently, they do not like being called Swedes) are obsessed with cardamom, and I don't blame them. Yum!
🥣How to make apple pie rolls with filo
Cook the apples: Melt the butter in a medium-size cast-iron or nonstick pan over medium heat. Add the apples, sugar, and salt. Cook, stirring, until the apples are tender and the sugar is melted and gooey.
Add spices: Stir in cinnamon, cardamom, and breadcrumbs. Remove from heat and let cool.
Prep the filo dough: Gently remove six fillo sheets from the package and cover them under a kitchen towel. They dry out quickly, so it is essential to keep them covered.
Layer three filo sheets on a clean working surface. Cut the layered sheets into half lengthwise, then each half into thirds. You want to get six equal squares (trim the sheets if necessary).
Add the filling: Place a heaping tablespoon of the apple filling in the middle of a fillo square (best if you turn the square to look diamond-shaped).
To make rolls: Fold over the bottom half and tightly fold in the sides. Gently roll, then seal the fold with a couple of drops of water. Repeat with the remaining apple mixture.
Fry the rolls: Heat the oil in a large skillet over medium heat (it should reach 1" up the pan). Add the rolls and fry until golden, about one minute per side (do in batches). Transfer to a paper towel-lined plate, too, and cool slightly.
Note: These fillo pie rolls are folded egg roll-style, but you can fold them any way you prefer. You can bake them in the oven, but if you're looking for that good ole comfort food feel, you'll want to fry them.
Luckily, they do not absorb the grease as fried foods tend to do, but they get extra crispy and perfectly complement the soft apple filling.
Finish: Dust them with powdered sugar, and they make an easy finger-food dessert that kids and adults enjoy. You can also dip them in your favorite homemade or store-bought caramel sauce.
👩🍳 Tips for best success
- *Use thicker sheets of filo: It will ensure they don't burn or bust open during frying. If you must use thinner sheets (suitable for baklava), you might need to add a couple of sheets to the layers. If the sheets are smaller or shorter, cut them into four squares (you might need to make more squares to use up the filling). If you can't find thicker filo sheets at your local store (I find them at Whole Foods), you can get them on Amazon.
- No need to brush the layers of fillo with oil or butter: we will fry them. If you wish to bake them instead, you'll need to butter each layer and then the rolls' tops. Bake at a high temperature until the rolls are golden brown and crispy, usually around 20-25 minutes at 375°F (190°C).
- Keep filo dough covered: Filo dough dries out quickly, so keep it covered with a damp cloth while you work.
- Cut evenly: Cut the filo sheets into even rectangles for uniform rolls before adding the filling.
- Don't Overfill: Use no more than the suggested amount of apple filling to prevent it from seeping out and to ensure even cooking.
- Seal the Edges: Roll tightly and tuck in the edges to keep the filling inside.
- Cool Before Serving: Let the rolls cool slightly before serving to allow the filling to set and to avoid burns.
Using Leftover Filo Dough
If you have leftover defrosted filo dough, you can use it within a few days or store it later. Here are some sweet and savory options:
- Plum and Ricotta Filo Tart
- Baklava Ice Cream
- Cherry Fillo Parcels
- Fish in Filo Pockets
- Samosa Fillo Firecrackers
- BBQ Buffalo Chicken Fillo Stromboli
Storing Leftover Filo Dough:
Wrap the filo dough tightly in plastic wrap and place it in an airtight container for up to a week. Store in the freezer for up to 3 months. When ready to use, defrost it in the refrigerator overnight.
🍏Got leftover apples? If you're not eating them right away, here are a few of the ways you can enjoy this favorite autumn fruit:
- You can put them in any buttery dough, puff pastry, or cake batter.
- Mix with oatmeal, pasta, or cheese.
- Toss them in a cabbage salad.
- They are also great in combination with alcohol, such as this apple beer punch.
❓ Frequently Asked Questions
You can always use a new sheet. If that's not an option and your filo sheets have holes or tears, you can quickly patch them using oil or melted butter. The layers will quickly meld together and won't even show in the finished pastry.
These filo pastry apple pie rolls are best enjoyed fresh, as the pastry will become soggy after some time. Leftovers can be refrigerated in an airtight container for up to three days. They are also delicious cold, although they will lose their crispiness.
🍎More Apple Desserts to Try
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📖 Recipe
Apple Pie Spring Rolls with Fillo
EQUIPMENT
Ingredients
- 6 sheets of fillo pastry, thawed (*see notes)
- 2 cups apples, peeled, cored, and diced (about 4 large)
- 2 tablespoons butter
- A pinch of salt
- ⅓ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 tablespoon plain breadcrumbs
- Vegetable oil for frying
Instructions
- Melt the butter in a medium-size cast iron or nonstick pan over medium heat. Add the apples, sugar, and salt. Cook, stirring, until apples are tender and the sugar is melted and gooey,
- Stir in cinnamon, cardamom, and breadcrumbs. Remove from heat and let cool.
- Gently remove six fillo sheets from the package and cover them under a kitchen towel. They dry out pretty quickly, so it is important to keep them covered.
- Place three sheets on a clean working surface. Cut the layered sheets into half lengthwise, then each half into thirds. You want to get six equal squares (trim the sheets if necessary).
- Place a heaping tablespoon of the apple filling in the middle of a fillo square (it is best if you turn the square to look diamond-shaped). Fold up the bottom half and tightly fold in the sides. Gently roll, then seal the fold with a couple of drops of water. Repeat with the remaining apple mixture. (See GIF above in the post)
- Heat the oil in a large skillet over medium heat (it should reach 1" up the side of the pan). Add the rolls and fry until golden, about one minute per side (do in batches). Transfer to a paper towel-lined plate to cool slightly.
- Dust apple rolls with powdered sugar and serve with caramel sauce if desired.
Notes
- Use thicker sheets of filo: It will ensure they don't burn or bust open during frying. If you must use thinner sheets (suitable for baklava), you might need to add a couple of sheets to the layers. If the sheets are smaller or shorter, cut them into four squares (you might need to make more squares to use up the filling). If you can't find thicker filo sheets at your local store (I find them at Whole Foods), you can get them on Amazon.
- No need to brush the layers of fillo with oil or butter: we will fry them. If you wish to bake them instead, you'll need to butter each layer and then the rolls' tops. Bake at a high temperature until the rolls are golden brown and crispy, usually around 20-25 minutes at 375°F (190°C).
- Keep filo dough covered: Filo dough dries out quickly, so keep it covered with a damp cloth while you work.
- Cut evenly: Cut the filo sheets into even rectangles for uniform rolls before adding the filling.
- Don't Overfill: Use no more than the suggested amount of apple filling to prevent it from seeping out and to ensure even cooking.
- Seal the Edges: Roll tightly and tuck in the edges to keep the filling inside.
- Cool Before Serving: Let the rolls cool slightly before serving to allow the filling to set and to avoid burns.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.
photofilloLauren says
Oh so YUM! I made them over the weekend with all our apples from the local farm stands. Fried in canola oil as that was all I had on hand. They were not greasy or oily. Just couldn't stuff them in fast enough. Thanks for the recipe!!
Jas says
So happy you liked them! I love the contrast of the soft filling and crunchy fillo. Thanks for giving them a try! xx
Michelle Frank | Flipped-Out Food says
GIVE ME ALL THE FILLO ROLLS! These look just amazing, and I never would have thought to include cardamom in my apple pie spice mix—I'll definitely be trying that! And that dipping sauce...YUM!
Jas says
Haha! Thank you, dear Michelle! 😀 I don't think I'll ever not use cardamom in my apple spice mix. It's soooo good! xx
Jacqueline says
This looks DIVINE!!
Jas says
Hi, Jacqueline! I'm so happy you like them 😀 xx
Alice V-DIYerfy says
I’ve used Fillo for a strawberry pastry. Come out nice and flaky. This recipe sounds delicious.
Jas says
Fillo is my favorite pastry to work with. Look around the blog for fillo, you'll find more unique recipes :). Thanks for visiting!
Lee MacArthur says
Looks like individual apple strudels. I'd put these in with lunch for dessert.
Jas says
And you could, because they're not greasy. 😀 Thank you for stopping in!
Jhuls says
These look so heavenly, Jas!! I would like to have some right now. Oh my, my tummy sees what my eyes see - my tummy starts growling! Hahaha! Thanks for sharing and happy Fiesta Friday! x
Jas says
LOL, Jhuls! Our tummies are nothing but trouble! Thank you so much for stopping in! xx
Patti @ Pandora's Box says
Wow...I think I just drooled a little - these look delish and I wish I had one right now
Jas says
Haha, thanks for the giggle, Patti! Trust me, one wouldn't be enough. 😉
helenfern says
Oh Jas - these look and sound absolutely delicious! Thanks for sharing at the What's for Dinner party - hope your week is fabulous!
Jas says
Many thanks, Helen! We inhaled them within minutes, lol.
Julie says
Oh my word, these look amazing. pinning.
Jas says
Thank you much, Julie! 🙂
Becky Ellis says
Shared your recipe on Facebook. Do you recommend a particular brand of caramel sauce?
Jas says
Thank you so much! I have Smucker's brand on hand and it's pretty tasty.
Becky Ellis says
I wish I had some of these to enjoy with my tea this morning. They look amazing!!!
Jas says
😀 I wish you had them too! Hugs
Life Diet Health says
Oh Jas these look and sound absolutely amazing - what fantastic photos too! I could just eat these right now! I know the boys would love these! Thanks for bringing to Fiesta Friday.
Jas says
Glad you like them, Laurena! They are easy and fun to make and even more fun to eat 😉 xx
thecottagemarket says
OMG Jas... these LOOK amazing!!!!! It's 5:14 am here in New Jersey and I WANT one now lol!!!! You know you are very bad for a diet lol!!! These are sooooooo getting made this weekend! Hugs!!!
Jas says
Sorry (#notsosorry)! I'm so happy you like them, they are truly super delicious! The cardamom is so great with apples! xx
Amy says
What a fun little dessert. Thank you for sharing at Thursday Favorite Things.
Jas says
Many thanks! x
passion fruit, paws and peonies says
These look incredible! I love the contrast of the soft filling with the crunchy filo. The filling flavours sound perfect for Autumn. I'll pin for later xx Maria
Jas says
Many thanks, Maria! It's an explosion of textures and flavors. 😀
Ron says
Jaz, nice looking “snabb äppelstrudel med filodeg”. Oh, you’re so correct regarding our use of cardamom here in Sweden and all of Scandinavia. If they bake, every Svenska Kök (kitchen) pantry will have kardemumma (cardamom) and kanel (cinnamon) as well as many other needed ingredients. With that said, the recipe we use doesn’t use cardamom and includes raisins, but I like the idea of using cardamom and will give you recipe a try.
Jas says
Hi Ron, thanks for that piece of information. 🙂 Our (Bosnian) traditional apple fillo pie is also made with raisins plus walnuts. So delicious! But my family is not crazy about raisins and rules are for suckers (so they say, ha). Hope your week is going great so far! x