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overhead image of low FODMAP apple strudel on red and white plate with apples in background

Low FODMAP Apple Strudel

You will have to show restraint with serving sizes, but we show you how you can have apple strudel while following the low FODMAP diet.

Low FODMAP Serving Size Info: Makes 20 slices of apple strudel; serving size is 1 slice

Course: Dessert
Cuisine: American, viennese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 20 servings
Calories: 75 kcal
Author: Dédé Wilson


  • 3 Pink Lady apples, cored, peeled and finely diced to create 300 g of chopped apple
  • 1/4 cup (54 g) firmly packed light brown sugar
  • 3 tablespoons chopped raisins
  • 3 tablespoons finely chopped walnuts
  • 2 teaspoons cornstarch
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon lemon zest
  • 8 sheets of filo dough
  • 1/4 cup (57 g) unsalted butter, melted
  • 3 tablespoons low FODMAP, gluten-free panko


  1. Position rack in middle of oven. Preheat oven to 350°F/180°C. Line a rimmed half-sheet pan with parchment paper; set aside.
  2. Stir the finely diced apples, brown sugar, raisins, walnuts, cornstarch, cinnamon and lemon zest together in a small bowl until well combined.
  3. Lay one piece of filo on your work surface horizontally (I like to do this on a clean piece of parchment paper) and brush with butter. Add another sheet, more butter and continue until you have used 4 sheets of filo total, finishing with brushing butter on top. Sprinkle with half of the panko all over (do this by eye) then spread half of the apple filling in a “log” shape along the long end near you. Firmly roll the log up away from you, folding in the sides as you approach the last half. Place seam side down on prepared pan. Repeat with remaining filo and filling. You should have two logs, spaced evenly apart on your baking pan. Brush tops with melted butter. (You may hold the strudel at this point, covered with plastic wrap and refrigerated, up to overnight. Some folks have even had success with freezing. Make sure to bring to room temperature before baking.)
  4. Bake for about 15 minutes or until golden brown and crispy. Allow to cool on pans set on racks for at least 5 minutes. Use a sharp serrated knife to cut crosswise into 10 pieces each. Serve warm or at room temperature. These are best served the day they are baked.



  • The biggest tip when working with filo is to keep it from drying out. Simply keep the stack of filo covered with a damp (not wet) towel as you work and you will be fine.
Nutrition Facts
Low FODMAP Apple Strudel
Amount Per Serving
Calories 75 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 1mg0%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin C 0.2mg0%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.