Do you use filo or puff pastry for making apple strudel?

[HeadFairy]

We've got a glut of apples and trying to think of different ways of eating them I thought I'd make an apple strudel. I was just going to wrap cooked apples in pastry, but some recipes say use filo, some say use puff. Which is better?

Filo

Does it not get too dry? I always think of filo as being a bit dry and crusty, rather than flakey and buttery as puff pastry is... but I haven't really used filo pastry much.

Any more ideas? I've got both in the freezer... got to make it today!

Also, the apples I've got are already cooked (from my mum's freezer) - do you think they'll be ok?

Ive made strudel with puff and its fine, I sprinkled suger and cinnamon on the top to sweeten it a bit

thanks for that, it turned out pretty good considering. Probably a bit too much apple, it was rather full