1 Video | Photo: Apple Strudel Recipe
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.
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By Jillianava5
Tulsa, OK
on April 30, 2013
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Paula this strudel is delicious!! Made this for a neighborhood bunko party and everyone loved it.
By ca_yee_7388272
Eastlake, OH
on October 12, 2012
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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.
By evasignore_11609211
Oradell, NJ
on September 23, 2012
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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
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