Crispy Apple Pie Spring Rolls with Filo Pastry

These small apple pie rolls made with filo pastry are irresistibly tasty. They’re addictive enough that you may want to make a triple batch. Perfect for parties, holidays, or an afternoon treat.

If you need a sweet idea for a relaxed Sunday after lunch, these filo apple pie spring rolls are an ideal choice.

What is Filo?

Filo (also spelled fillo or phyllo) is a very thin, unleavened dough made in layers. Its light, crisp texture works beautifully in both sweet and savory dishes.

Filo is a staple in Mediterranean and Middle Eastern kitchens, used for delicate sweets like baklava and for savory pies such as spanakopita and burek. Its thin layers make it a great option for appetizers, desserts, or even main dishes when you want a light, flaky crust.

Why we love this recipe

• Crispy Texture: The crisp, flaky layers of filo contrast with a soft, spiced apple filling.
• Easy Portions: Made as individual rolls, they’re simple to serve and perfect for gatherings or snacks.
• Versatile: Serve them as a dessert, a breakfast pastry, or a party treat.
• Attractive: These little pockets look inviting and are great for entertaining or gifting.
• Lighter Alternative: Filo contains less fat than many traditional pie crusts and can substitute for puff pastry in many recipes.

🛒 Ingredients and notes

Filo dough: Choose slightly thicker filo sheets if possible; they hold up better during frying. If you only find very thin sheets, layer extra sheets so the rolls don’t tear.

Apples: Use firm varieties that keep their shape when cooked. Good choices include Granny Smith (tart), Honeycrisp (sweet and crisp), and Golden Delicious (balanced sweet-tart).

Spices: A blend of cinnamon and cardamom gives these rolls a warm, slightly Scandinavian flavor profile. Breadcrumbs in the filling help absorb excess moisture so the pastry stays crisp.

🥣 How to make apple pie rolls with filo

Cook the apples: Melt butter in a medium skillet over medium heat. Add diced apples, brown sugar, and a pinch of salt. Cook, stirring, until the apples are tender and the sugar has melted into a sticky mixture.

Add spices: Stir in ground cinnamon, ground cardamom, and breadcrumbs. Remove from heat and let the filling cool before assembling.

Prepare the filo: Gently remove six filo sheets from the package and keep them covered with a kitchen towel while you work, since filo dries quickly. Layer three sheets, then cut the layered sheet lengthwise in half and crosswise into thirds to make six equal squares. Trim if needed.

Add the filling and roll: Place a heaping tablespoon of cooled apple filling on a filo square (rotate the square so it looks like a diamond). Fold the bottom corner up over the filling, fold the side corners in, then roll up tightly. Seal the edge with a few drops of water. Repeat until all filling is used.

Fry the rolls: Heat vegetable oil in a large skillet to about 1 inch deep and warm over medium heat. Fry the rolls in batches until golden brown, about one minute per side. Transfer to paper towels to drain and cool slightly.

These rolls can be folded like egg rolls or in any preferred method. You can bake them as a healthier option—brush each layer with butter and bake at 375°F (190°C) for 20–25 minutes—but frying delivers the classic crispiness that contrasts nicely with the soft filling.

Finish: Dust with powdered sugar and serve warm. They’re also delicious dipped in caramel sauce.

👩‍🍳 Tips for best success

• Use thicker filo sheets: Thicker sheets reduce the chance of burning or tearing during frying. If using very thin sheets, add extra layers.
• No need to brush with butter if frying: Frying will crisp the pastry without added butter between layers. For baking, brush butter between sheets and over the top for a golden finish.
• Keep filo covered: Prevent sheets from drying out by covering them with a damp cloth while you work.
• Cut evenly: Even squares make for uniform rolls and consistent cooking.
• Don’t overfill: Use the suggested amount of filling per square to avoid leaks and uneven cooking.
• Seal the edges: Roll tightly and tuck in edges so the filling stays inside while frying.
• Cool slightly before serving: Let the rolls rest a few minutes so the filling sets and you avoid burns.

Using leftover filo dough

If you have leftover thawed filo, use it within a few days or freeze it for later. Sweet and savory ideas include fruit tarts, baklava-style desserts, cherry parcels, fish pockets, samosa-style snacks, or filled stromboli.

Storage: Wrap unused filo tightly in plastic wrap and place in an airtight container in the refrigerator for up to a week, or freeze for up to three months. Defrost overnight in the refrigerator before using.

If you have extra apples, they’re also great baked in cakes, mixed into oatmeal, folded into lasagna-style savory dishes, tossed in salads, or used in spiced drinks and punches.

❓ Frequently Asked Questions

🍎 More apple desserts to try

📖 Recipe

Apple Pie Spring Rolls with Fillo

An easy Swedish-style filo apple pie rolls recipe with cinnamon and cardamom for a fresh take on a classic dessert.

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Yields 12 rolls

Ingredients

• 6 sheets filo pastry, thawed
• 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 skillet over medium heat. Add the apples, brown sugar, and a pinch of salt. Cook, stirring, until the apples are tender and the sugar becomes gooey.
• Stir in cinnamon, cardamom, and breadcrumbs. Remove from heat and allow the mixture to cool.
• Gently remove six filo sheets and keep them covered with a kitchen towel. Layer three sheets and cut the layered sheet in half lengthwise, then into thirds to make six equal squares; trim if needed.
• Place a heaping tablespoon of apple filling onto each filo square (rotate to a diamond shape). Fold the bottom corner up, fold the sides in, and roll tightly. Seal the edge with a few drops of water. Repeat for remaining squares.
• Heat oil in a skillet to about 1 inch deep over medium heat. Fry rolls in batches until golden, about one minute per side. Drain on paper towels and cool slightly.
• Dust with powdered sugar and serve warm, optionally with caramel sauce.

Notes

• Use thicker filo sheets if available, or layer extra sheets when using very thin filo.
• If baking instead of frying, brush butter between layers and on top; bake at 375°F (190°C) for 20–25 minutes until golden and crisp.
• Keep filo covered with a damp cloth while assembling to prevent drying.
• Store leftover rolls in an airtight container in the refrigerator for up to three days; they are best eaten fresh.

Nutrition

Calories: 479 kcal | Carbohydrates: 84 g | Protein: 10 g | Fat: 10 g