Apple Strudel

Total Time:
1 hr 5 min
20 min
15 min
30 min

8 servings

  • Apple Strudel:
  • 1/4 cup bourbon or apple juice
  • 1/2 cup golden raisins
  • 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
  • 1/2 lemon, juiced
  • 1 tablespoon lemon zest, finely chopped
  • 1 teaspoon ground cinnamon, plus more for sprinkling
  • 1/2 cup brown sugar, packed
  • 1/2 cup crushed shortbread cookies
  • 1/4 cup chopped pecans
  • 2 tablespoons butter, cut into pieces
  • 5 sheets phyllo dough from 1 pound package of frozen dough
  • 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
  • 1 tablespoon granulated sugar
  • Confectioners' sugar
  • Caramel sauce, purchased
  • Glaze:
  • 2 cups confectioners' sugar
  • 3 1/2 tablespoons milk
  • For the Strudel:
For the Strudel:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

Mix ingredients thoroughly.

*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

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    62 Reviews
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    Paula got a raw deal... We who lived in the south forty plus years ago, truly understand...not those idiots who lived comfortably in the Hampton's... Long live the South...
    Great for breakfast!
    Paula this strudel is delicious!! Made this for a neighborhood bunko party and everyone loved it.  
    I made some modifications to this recipe after reading some of the reviews regarding how sweet people thought the filling was. I used a little less than a 1/4 cup white sugar and little less than a 1/4 cup of brown sugar. I did not use lemon or nuts as suggested either. The filling was perfect! I bought puff pastry instead of phyllo dough by accident but it still turned out GREAT! I did not do the glaze either. I'm definitely keeping this recipe and hopefully buy phyllo dough next time! I also used 4 honeycrisp apples as well.
    I LOVED this recipe. First time using phyllo so I ended up with turnovers instead. However, this will be my go-to recipe for strudel.. Will try it again soon. A bit sweet so just used the glaze; no caramel sauce or dusting. DELICIOUS and great when you have tons of apples from apple picking 
    For me, the filling tasted a bit too sweet. The lemon used was very apparent in the taste and I'm not a big fan of using phyllo dough. The dough is an easy fix, the filling was still too sweet. It did NOT taste nasty though. I'd never make this recipe again but Paula has other dishes which I've made and loved so my dismay in this dish does not sway my opinion about Ms. Deen!
    Very tasty love apple.
    This was very tasty. I used brown raisins (I drained them before adding because I already had them and I used about 8 sheets of phyllo dough- it came out more flaky. I didn't use the glaze or the caramel sauce and just dusted it with confectioners sugar and it was a hit. Used it in a german themed meal and it was a perfect ending. Will definitely be my go to recipe for apple strudel. Filling makes enough for two big strudels.
    It was good. I used about 10 sheets if phyllo. I used 5 sheets one way and could not roll it closed so I added another 5 sheets the opposite direction. I forgot to serve the caramel sauce til one of my guests suggested that it needed just a touch more sweetness. We then added and everyone loved. I would definitely make again.
    I was so excited about this strudel until I tasted it. I did not use caramel sauce and cut the glaze in half, but it was still far too sweet (this coming from someone who loves sweets. Also, the pastry was not thick nough. I suggest using more phyllo dough. The recipe generated enough filling for to strudels, so I made two.
    Yeesh, Paula, enough sugar? You want me to dust it with granulated sugar before I bake it, dust it with cinnamon and powdered sugar after, THEN a glaze, THEN caramel sauce? O_o I elected to just do a dusting of cinnamon sugar (granulated before baking and I have a little bottle of caramel sauce if anyone wants to drizzle their serving. Like most everyone else, I ended up with three smaller strudels (I rolled from the short side, not the long side, dunno if that makes a difference and the recipe never specified. 
    The phyllo isn't that hard to work with; some of the sheets tend to tear but since you're layering them together, a few tears won't really make a difference in the end. I worked on a sheet of waxed paper so I wasn't trying to peel the dough off of the table. It worked really well. I also tucked the ends in after I rolled it up.
    SO DELICIOUS! It was real easy after I got used to handling the phyllo dough... I also ended up with 3 strudels, which was fine with me since I had plenty to share!!
    Super good, really tasty phyllo- only watch out is filling was so much it made three strudels!
    I INTENTIONALLY used the Puff Pastry because I don't like the hassel of the phyllo dough. My strudel was just as good if not BETTER than the time I used part, much faster and easier!! Great recipe. I also made extra apple mixture and filled the 2nd puff pastry in the package, wrapped it in foil and froze it. A couple weeks later, on a Saturday night I put the frozen foil package on the counter and the next morning, put the thawed strudel on a baking sheet and in 45 minutes we had fresh sturdel with our coffee. SO EASY and DELICIOUS!!
    I made the mistake of using puff pastry verses phyllo the first time, but it came out really well. I also didn't have lemon the first time, today I have lemon and its tastes amazing! Has an extra zest to it! :)
    I love this recipe...delicious XD
    The filling is absolutely awesome. My only gripe is the filling portion of the recipe needs the extra large phyllo (14x18. I had to quickly put together a second phyllo covering. It looked horrible, but the overall taste is fantastic. Will definitely make again, but cut back on the filling quantities to fit the smaller (9x14 phyllo. The bourbon-macerated raisins pushed it over the top!
    I used the puff pastry. One sheet for bottom and one for top. I used cranberries instead of rasins and graham cracker instead of shortbread cookies. I used what I had and it was great. Soaked the cranberries in cranberry juice.
    This was an OK dish, but not great. It was dry, the dough was tricky to work with, and for the calories I'd rather eat something else.
    I decided to try this recipe today and it was amazing! I followed everything exactly except I eliminated the raisins and instead of using five thin sheets of phyllo dough i used 2 puff pastry phyllo sheets that were much thicker, creating one long strudel. I made it this afternoon and it is already almost gone since my family has gotten to it! Definitely a recipe worth keeping.
    I decided to make this spur of the moment because I had some apples in my fridge that were not being eaten. They were a gala or something (not Granny Smith) but I peeled them and decided to make a version of this with whatever I had in my cabines. It was pretty darn close though. I left out the lemon zest,and i left out the pecans. Instead of shortbread cookies I crumbled a few graham crackers. Instead of bourbon I used a little port and little apple juice. This thing was frickin' delicious. I had never worked with phyllo dough and it was very fragile, but even if your dough breaks under the weight of the apple filling, you can just kinda patch it up with more dough (like paper mache) and it still taste like that soft flaky crust. SO delicious. I just wished had bought some vanilla ice cream to serve with it. Oh, and the icing it calls for at the end is a HUGE amount. Very unnecessary. I reccomend about 1/2 cup of powdered sugar and just a dab of milk until you can stir it to a nice frosting consistency and drizzle it over the strudel.
    This is a keeper Paula! I never made strudel or played with Phyllo dough before.
    Wasn't so bad as I was told, really, just don't worry if you get more then 5 sheets. My raisins didn't soak up all the bourbon so it ran over , and the receipe left out the vanilla added in the glaze as you demo in the video. I did make 3 as most everyone did but, I bet in 2007 they made the Phyllo sheets larger. no biggy so we have 3 small instead of 1 large!
    More to love!
    Try it y'all!
    that is my staple baking recipe now .
    everywhere i go , apple strudel going too
    I find phyllo dough a little difficult to work with, but this recipe was completely worth it. Yum! My family of four had it completely devoured within minutes.
    This was my first time working with phyllo dough. Its best to just spritz the towel instead of getting it wet, wringing it out and laying it on the dough. The filling was very good although, as mentioned in other reviewers notes, it makes
    for two strudel's, which isn't a bad thing! I personally would liked to have made them with more plyllo sheets than called for because it would have made a better dough to filling ratio. Mine didn't turn out pretty but it tasted awesome!
    Great recipe! Easy to follow and great hit with family and friends!!! I get calls to make this dessert all the time! Way easier then an apple pie and much taster too. Brought back memories for my husband...his grandmother made this recipe when he was young.
    I now have a new Thanksgiving desert to add to my old faves. I've never worked with phylo dough before, but I actually did pretty good! Another hit Paula! Thank you for making cooking fun!
    my 3-yr old says this is "tasty!" i didn't have burbon or apple juice the first time i made this, but i DID have amaretto and it worked just fine! also, i used store bought cresent roll dough for the dough and rolled it thin...also worked great. i've made this several times now, and everytime there are NO leftovers! granted, there are 6 of us eating...but still... :) thanks so much for the great recipes you share with us! i've never gone wrong following paula deen's recipes!
    I always had an interest in cooking. Though being a college student I did not have a kitchen that I could use to do such. The use of a microwave was my only means of food preparation. Once I had finally a place to cook, I took advantage of doing it whenever I could. What does that have to do with this recipe? This was the first thing I ever made. I was told "Who chooses apple strudel as their first thing to make. Phyllo dough is hard to use." I must say that I got it on my first try. It was not the most elegant looking thing, but it was delicious. I gave a few more tries and got the hang of it and was able to make a very nice looking and tasting strudel.

    It is true that this recipe does make for more than one, closer to 2-3.5, but is it really so bad to have more than one? You could put them in a baking sale, or sell them yourself, give it as gifts, or just have all you could eat. I do not see this as a detractor at all.

    Others who have tried it when I made it say its the best they had, including a friend of mine who is from Denmark. That is high praise! Each time I make it, I change a bit of the recipe, try different apples or filling.. but in all you cannot really beat the original recipe. Anyways, I'm off making this again. Its going to be on the desert menu for thanksgiving along with Paula's Pumpkin Pie!
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