Apple Strudel

Total Time:
1 hr 5 min
Prep:
20 min
Inactive:
15 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 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:
Directions
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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4.5 65
Made it as instructed except used 10 sheets of phyllo since I had it, but then it was tough to cut so will try just the 5 it calls for next time. It WAS very sweet, but it was a special request for Father's Day and I'd promised I wouldn't try to make it "healthy" (don't tell him I used organic sugars and butter). Man oh man it was good. He did think it was a too lemony, although I didn't think so. Oh yeah- and I used Biscoff cookies instead of shortbread, figured the cinnamon would add to it nicely. This is definitely a keeper. I'll add some extra apple next time so that the 2nd strudel is just as full.  item not reviewed by moderator and published
cool strudel! item not reviewed by moderator and published
mmmmm....... so delicious! item not reviewed by moderator and published
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... item not reviewed by moderator and published
Great for breakfast! item not reviewed by moderator and published
Paula this strudel is delicious!! Made this for a neighborhood bunko party and everyone loved it. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
Very tasty love apple. item not reviewed by moderator and published
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. item not reviewed by moderator and published
SO EASY TO MAKE AND HOW GREAT TASTING. I JUST LOVE IT. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
Super good, really tasty phyllo- only watch out is filling was so much it made three strudels! item not reviewed by moderator and published
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 phyllo.....best 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!! item not reviewed by moderator and published
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! :) item not reviewed by moderator and published
I love this recipe...delicious XD item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
that is my staple baking recipe now . everywhere i go , apple strudel going too item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Paula your the best in cooking number 1. you go girl with that apple strudel yummie.and thanks paula i was a bad cook until you showed me how to cook.thanks again paula we love you.the Reyes Family.and happy holiday's to you and your family. item not reviewed by moderator and published
Very easy to make and it was delicious!! I'd never played with phyllo dough before and found this was a great recipe to start with. I used spiced rum instead of bourbon and I added a little vanilla extract to the glaze :) item not reviewed by moderator and published
I made the Apple Strudel for an Octoberfest and I got such good comments on it that I thought I would share them. I was told that this is the best dessert they have ever tasted. People that were at our table, were going back for seconds and thirds. There were lots of other desserts, but this was the first to go. I drained the liquid after I cooked the raisins in the Microwave. This made the recipe a lot less wet. I had made the recipe acouple of days before and did not do it that way, and the rolls turned out wet. I watched the vidio and saw that Paula had also cut slits in the dough, which is not in the recipe. The Phillo dough is easier to work with if you defrost it in the refrigerator. item not reviewed by moderator and published
Place phyllo on parchment papper ( about 3 inches in from top ), then I begin my prosess, After the dough has been buttered and the apples are in, I pick up ends of parchment papper and roll over apples all the way down. Pick up parchment and drop it onto your buttered parchment baking pan. I hope it works better for "Ya All" item not reviewed by moderator and published
I had some phyllo dough to use up, so decided to make this. I halved this recipe, using 1 apple. It was FABULOUS! I almost ate the whole thing by myself, with a big glass of milk. I didn't have any raisins, so skipped that step, & used walnuts b/c that's all I had. I also forgot to put the cinnamon in the inside, so it was only sprinkled on the top, & yet it was still delicious. I would definitely make again! Also it helps to watch the video just before you make it. item not reviewed by moderator and published
What a great, easy recipe. My daughter and I made this in celebration of "johnny appleseed's " b-day to share with her 2nd grade class. She helped crush the cookies and peel the apples. The Filo dough was easy to use (as long as you keep it covered) and we left out the raisin's so I actually doubled the recipe (i did not double the glaze) and made 2 strudel's. Watch the video - it helps if you've never rolled a strudel before, this was my first time. item not reviewed by moderator and published
This is the first strudel I have ever made. This is also the first time I worked with Phyllo. The filling was super easy to make. The phyllo was not easy to work with as it kept falling apart but I found that if you just layered the pieces together and brushed the butter on it, it did stick together completely when I needed to roll the entire thing over. It makes enough filling for 2.5 strudels. This worked for me because I needed to make two but if you don't definitely cut the filling in half. I also drained the excess bourbon from the raisins before adding it to the filling and it worked quite well. All in all a delicious recipe that I will make again. item not reviewed by moderator and published
This recipe is wrong wrong wrong! I made 3 1/2 rolls!!! There is Way too much Filling. The Glaze: I had enough left over to GLAZE THE WINDSHIELD ON MY CAR.! Unless they forgot to tell us to buy a case of Phyllo Dough to cook it all. Hmmm, who knows? item not reviewed by moderator and published
Filling was great. I did substitute dried cranberries for raisins. Did have difficulty with the phyllo. Made for a church function, but decided not to take. Just did not like the way it looked. Recipe for the filling makes way too much for one strudel. I made two and still had filling left over. I usually have great success with Paula Deen's recipes but I don't think I'll try this one again unless I use the filling in a pie crust. item not reviewed by moderator and published
Very delectable. I didn't use that much butter between the layers..... and I baked for 23 minutes until golden brown. Served with a scoop of vanilla ice cream. Sugar and caramel are also a must when serving this pastry!!! item not reviewed by moderator and published
I bought a 1-pound package of phyllo dough as the recipe called for. I buttered and stacked 5 sheets. I already had the apple mixture mixed and had followed the suggestion of one of the raters and didn't use the cookie crumbs. The mixture smelled heavenly! The phyllo sheets I used measured 9"x14". There was no way that I was going to get all of that mixture on the bottom 1/3 of the stacked sheets. In addition, I was to leave a 2-inch border. I ended up putting on as much as I could and still be able to roll the phyllo over the mixture. I ended up making three rolls in order to use up the mixture. It's still in the oven, so I haven't tasted the finished strudel. I'm rating it a 3 because of the flavor and aroma of the apple mixture. Can someone tell me what I did wrong?- item not reviewed by moderator and published
the taste was okay.. I don't think i'm going to try again though... although i followed the recipe exact... it didn't taste as good as i thought it would be for some reason. oh well.. item not reviewed by moderator and published
This recipe sounds wonderful! That's why I rated it a 4 and though I have not made this - yet - I have a question to pose as I have no other idea as to where to ask. The recipes I've seen lately have no measurement for the phyllo dough. I used to get boxes with larger sheets, but can no longer find them. It's rather frustrating because I've made a spinach spanikopita and a dried fruit strudel with phyllo and the taste was great, but I had to use the smaller "square" size phyllo and I don't think it was appropriate for my recipes because the filling spilled out during baking. Any feedback would be greatly appreciated! Paula rocks! item not reviewed by moderator and published
I consider myself to be a person who works well with phyllo dough. I made the strudel exactly the way the recipe said I should...it turned out tasty; however, it was very unappealing to the eye. If you don't know what you're doing, this is not the recipe for you. I adore Paula Deen, this recipe can be quite difficult to maneuver. Best Wishes! item not reviewed by moderator and published
I've made strudel with puff pastry, reg. pastry, and now with filo, and I have to say that with the filo, it's the best. The filo is surprisingly easy to work with, much more so than regular dough, and it gives a light and crunchy texture to the strudel. The filling is heavenly, and not too sweet. Be sure to drain the raisins before you add them to your apples, or you may get a soggy runny mess. Everyone loved it, and I will make this again. item not reviewed by moderator and published
Puff pastry works great. Brush ready-to- bake strudel with egg wash. I did not add the cookies and I prefer walnuts over pecans. item not reviewed by moderator and published
Easy to follow , and very yummy. item not reviewed by moderator and published
My relatives decided to get together and cook a dinner together, the theme being German cuisine. Most of us have never made german food, so this was an adventure of sorts! I decided to do a dessert, and Paula's Apple Strudel recipe looked mighty good! Not only is this recipe super easy, but delightfully delicious! It was a hit! The ONLY thing I would change the next time I make this (and I do plan to make this again) is to not spoon in liquid from the apple juice used to soften the raisins. Some of it leaked out the phyllo. But other than that, this recipe is great! item not reviewed by moderator and published
Paula my wife made this the other day and it sure didn't last long. She substituted blackberry flavored brandy and it was great. Its easy to make and the second made today won't last long either. item not reviewed by moderator and published
love the reciepe item not reviewed by moderator and published
That was the yummiest dessert ever! My husband couldn't believe it came out of our oven. We did not even use the glaze or the caramel, but we served it with ice cream. It was a hit. Can't wait until tomorrow for another piece. item not reviewed by moderator and published
Very yummy! But maybe I got the wrong size dough, b/c I filled up the dough and had enough filling left over to make a 2nd! Guess I'll just cut the filling part in half next time. Great flavor though!! Thx! item not reviewed by moderator and published
Anyone would think this recipe was prepared by one of the finest professional bakers in the industry, yet it is an easy way to truly impress your family and friends. Looks spectacular and is delicious to boot!!! item not reviewed by moderator and published
Thank you for an easy and yummy recipe! item not reviewed by moderator and published
This was my first time using this dough...or even hearing of it. It was in my freezer section as the grocery store so thats where I stored it. When I took it out to start the recipe it fell apart!!!! So I tried letting i tcome to room temp before moving forward. I had to piece it together. I will know better next time. I just wish the recipe would have warned me. item not reviewed by moderator and published
Turned out perfectly declious and the entire house filled with the delicious apple, cinnamon aroma. I really recommend this recipe. item not reviewed by moderator and published
THIS WAS A GREAT DESSERT. WAS ALOT EASIER TO PREPARE THAN EXPECTED. I TOOK IT TO MY CHURCH POTLUCK SUNDAY AND EVERYONE LOVED IT. SAID I NEED TO MAKE 2 THE NEXT TIME. WHAT WAS GREAT WAS IT TRULY WAS EASIER TO MAKE THAN I THOUGHT, USING THE FILLO DOUGH, BUT I THINK IT MIGHT HAVE BEEN AS EASY AS PIE DOUGH,IF NOT EASIER. THANKS FOR ANOTHER GREAT RECIPE. item not reviewed by moderator and published
I am so excited to have such simple and easy recipes to do at home. This one is great for me to modify for my husband whom is a diabetic. He dearly loves his desserts, so I'm always looking for ideas.Thanks Paula I have tried many of your recipes with outstanding results, you are the best. item not reviewed by moderator and published
This recipe was so quick and easy. I had never used phillo dough before but it was very easy and so good! I took the strudel to work and shared it with my co-workers. It was a big hit. Thanks Paula item not reviewed by moderator and published
I love apple/cinnamon in almost any form but this strudel is so simple, so quick and so delicious. Will make this often. Thanks Paula, Bob T item not reviewed by moderator and published
Absolutely delicious! Thanks Paula for another tasty recipe! Maria, Vero Beach,FL item not reviewed by moderator and published
My Mother made strudel with homemade dough. This version is just as good and MUCH easier to make ! I made it both ways; with bourbon and with apple cider...both were great. item not reviewed by moderator and published
Hi, Trader Joe's sells the long sheets of phyllo. I was able to fit all of in the filling into one strudel, so I think having the longer sheets is the key. item not reviewed by moderator and published

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