Apple Strudel

Recipe courtesy Paula Deen, 2007

Show: Paula's Home CookingEpisode: Apple A Day

Rated: 4 stars out of 5Rate itRead users' reviews (31)

Cook Time:
30 min
Level:
Easy
Yield:
8 servings

Times:

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Fudge, Nut and Fluff Apple Dessert Pizza

Photo: Apple Strudel

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-5 of 5

View all 5 Apple Dessert Collections

Comments & Reviews

recipe Apple Strudel
Helen McCormick, SC 10-18-2009
Flag

The Best Tasting Apple Strudel
Rated: 5 stars out of 5

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.Read more
recipe Apple Strudel
Karen Reading, MA 09-29-2009
Flag

A great tip for rolling the phyllo over your apples
Rated: 5 stars out of 5

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"Read more
recipe Apple Strudel
Sha Prescott Valley, AZ 09-26-2009
Flag

YUMMY!
Rated: 5 stars out of 5

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. Read more
recipe Apple Strudel
Dorothea sacramento, CA 09-25-2009
Flag

Super easy - nice presentation
Rated: 5 stars out of 5

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. Read more
recipe Apple Strudel
Jessica Detroit, MI 08-28-2009
Flag

Very Tasty But A Few Tweaks Needed
Rated: 4 stars out of 5

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. Read more
recipe Apple Strudel
J.W. Las Vegas, NV 07-26-2009
Flag

TOO MUCH FILLING!!!
Rated: 2 stars out of 5

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?Read more