Apple Strudel

Recipe courtesy Paula Deen, 2007

Show: Paula's Home CookingEpisode: Apple A Day

Rated: 5 stars out of 5Rate itRead users' reviews (39)

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

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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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Comments & Reviews

recipe Apple Strudel
Summer Sachse, TX 01-07-2010
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Great!
Rated: 5 stars out of 5

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. Read more
recipe Apple Strudel
Carolyn Citrus Heights, CA 12-26-2009
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So Good!
Rated: 5 stars out of 5

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!Read more
recipe Apple Strudel
Denise conway, PA 12-07-2009
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Awesome and easy
Rated: 5 stars out of 5

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. Read more
recipe Apple Strudel
Tracy Rio Rancho , NM 11-26-2009
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Absolutely Delicious!
Rated: 5 stars out of 5

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! Read more
recipe Apple Strudel
Lisa Lincoln, NE 11-25-2009
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super yummy
Rated: 5 stars out of 5

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!Read more
recipe Apple Strudel
Sam Manchester, MA 11-25-2009
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Best Strudel Ever
Rated: 5 stars out of 5

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!Read more