- Level: Intermediate
- Total: 1 hr 50 min (includes cooling time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 277
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 5 g
- Sugar
- 33 g
- Protein
- 2 g
- Cholesterol
- 14 mg
- Sodium
- 88 mg
- Level: Intermediate
- Total: 1 hr 50 min (includes cooling time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 277
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 5 g
- Sugar
- 33 g
- Protein
- 2 g
- Cholesterol
- 14 mg
- Sodium
- 88 mg
Ingredients
Directions
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20m
Intermediate
CLASS
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large saucepan, combine the apples, brown sugar and 1/2 cup water. Bring to a simmer and cook until the apples soften and breakdown, 10 to 15 minutes. Set aside and let cool.
- Meanwhile, combine the apple juice and raisins in a small bowl and let sit for 15 minutes.
- Combine the cinnamon, granulated sugar and pecans in a small bowl. Lay out a sheet of phyllo dough. Brush with butter, sprinkle with some pecan-sugar mixture and put another phyllo sheet on top. Repeat this process until all the sheets and pecan-sugar mixture are used up.
- Drain the raisins and stir them into the apples. On the last buttered sheet, put the apple mixture in a line across the sheet horizontally, leaving 1 inch on each side. Carefully roll the pastry away from you to enclose the filling, making a log.
- Close the ends with your fingers, brush the top with butter and sprinkle extra brown sugar on top. Transfer the strudel to the prepared baking sheet. Bake until lightly browned and crisp on top, 35 to 40 minutes. Let cool. Slice with a serrated knife into 2-inch pieces and serve with whipped cream.
