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Baked Apple Strudel Egg Rolls


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Baked Apple Strudel Egg Rolls


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Baked Apple Strudel Egg Rolls


  • Prep Time : 15 min
  • Cook Time : 30 min
  • Ready Time : 45 min




  • 2 tablespoons olive oil
  • 3 medium Granny Smith apples, peeled, cored and cut into ¼-inch chunks
  • 1/4 currants or raisins
  • 1/4 cup chopped hazelnuts
  • 1/4 cup granulated sugar
  • 3 tablespoons honey
  • Juice of 1 lemon
  • 1/2 teaspoon ground cinnamon
  • 8 Gefen Egg Roll Wrappers
  • 1 egg, beaten with 1 teaspoon water
  • 1/4 cup confectioner’s sugar


Heat oil in a large sauté pan over medium high heat. Add apples and cook for 8 to 10 minutes or until slightly softened. Add currants, hazelnuts, sugar, honey, lemon juice and cinnamon and cook for 2 minutes more. Let cool.

Preheat oven to 400 F.

Lay one egg roll wrap in front of you with a tip pointing down. Spoon about 3 tablespoon of filling into the middle of the wrap. Lightly brush each corner with egg wash. Fold bottom corner up and over the filling, tuck each side in and continue to roll up, sealing tightly. Place on a greased baking sheet, seam side down. Spray egg rolls with cooking spray and bake for 12 to 15 minutes or until golden brown and crisp.

Dust with confectioner’s sugar before serving.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




15 Responses to Baked Apple Strudel Egg Rolls

  1. avatar says: Golda


    Great website! The menus look great.

    I was just wondering, on the baked apple strudel egg rolls, could I eliminate the hazelnuts since I try not to use nuts in my recipes for Rosh Hashana? Or is there something I could substitute the hazelnuts?

    Thank you for your help!

    • Hi Golda just eliminate no need to sub in anything else – Shana Tova!

  2. avatar says: goldie

    made these for Shabbos and used wonton wrappers (because that’s what I had in my house and I want to get rid of them before pesach!) They came out really yummy! Thanks!

  3. avatar says: sara123

    yum! my daughter made for shabbos. Would taste better with different dough, the wonton wrappers were quick and okay. The filling was AMAZING! Thanks!

  4. hi. what’s a ‘sprig’ of honey?

  5. I wonder if these would be better using puff pastry squares?

    • hi Nancy – would be decadent! I say put anything in a puff pastry and I will eat it!

  6. can the filling be made in advance and frozen? with final assembly and baking day before Rosh Hashonah…
    can the whole thing be made in advance and frozen?

    • Oh Lisa — so sorry I missed this! Yes and yes! Hope you still get to make it!

  7. Aren’t these served cold? My husband thought they would be served hot. If hot, can they reheated after freezing?

    • How long and what temp would you reheat?

      • Ideally these should be served warm (room temp is ok). And yes they can be reheated after freezing. I would wrap them in foil so as not to burn them when reheating and you can reheat in a warming drawer or in a 200 degrees F oven. If they are wrapped you can even set the oven temp higher to 250 or 300. They are ready when they are soft and warm :-)

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