Our cheeses logo
Apple Strudel With Cheddar Vieux Charlevoix

Apple Strudel With Cheddar Vieux Charlevoix

4 portions


  • 900 g (2 lbs) Cortland apples, peeled and cut into thin slices
  • 250 ml (1 cup) Cheddar Vieux Charlevoix, grated
  • 250 ml (1 cup) ground almonds
  • 125 ml (1/2 cup) raisins
  • 60 ml (1/4 cup) sugar
  • 60 ml (1/4 cup) cashews, unsalted, chopped
  • Zest of 1 lemon
  • 5 ml (1 tsp.) ground cinnamon
  • 3 ml (1/2 tsp.) coriander seeds, ground
  • 1 pinch of nutmeg
  • 4 sheets of filo dough, about 30 x 45 cm (12 x 18 in)
  • 60 ml (1/4 cup) butter, melted


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Preheat oven to 400°F (200°C).
  • In a large bowl, mix together the apples, cheese, almonds, raisins, sugar, cashews, lemon zest, cinnamon, coriander seeds and nutmeg.
  • Lay out a sheet of filo dough on a working surface.
  • Brush with butter, and layer with the other sheets of filo dough, brushing each of them with butter.
  • Spread out the apple mixture on the dough, and roll it up tightly.
  • Place on a baking sheet covered with parchment paper.
  • Brush with butter once again.
  • Bake for 25 minutes, or until the strudel is golden and crispy.
  • Remove from the oven, and cut into 4 servings. Serve hot.

You can use this cheese for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines