Tuesday, September 16, 2008

Apple Strudel in Phyllo Dough

Okay, I am officially going to RAVE! This was delicious! I know that I say that about almost everything sweet, but I honestly felt like I was in some fancy-shmansy (yes, that is politically correct spelling and wordage!) restaurant. It was the perfect gooey-ness inside and crispyness outside, and the apples were not too mushy or too crisp. I did not use raisins or pecans, due to my picky hubby, and it was still delish! NOTE: I made two small strudels with this recipe because I had a lot of leftover filling(therefore, using 10 sheets of phyllo dough total; five on each). You could probably make one large strudel; if you choose to do so, I would probably add a few more sheets of phyllo dough...we loved that part of this dish!

From: Adapted from Paula Deen
1/4 cup apple juice 
1/2 cup golden raisins(optional) 
2 medium apples
1/2 lemon, juiced or 1 tablespoon lemon juice
1 tablespoon lemon zest, finely chopped(optional) 
1 teaspoon ground cinnamon
1/2 cup brown sugar, packed 
1/2 cup crushed shortbread cookies 
1/4 cup chopped pecans(optional) 
2 tablespoons butter, cut into small pieces 
5 sheets phyllo dough, thawed
2 tablespoons butter, melted (for brushing phyllo sheets)
1 tablespoon granulated sugar 
Caramel sauce, purchased


1 tsp. vanilla
2 cups confectioners' sugar 

3 tablespoons milk

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Peel, core, halve, and dice your apples.

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 to total 5 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 20-30 minutes, until golden brown. While baking, mix the confectioner's sugar, milk, and vanilla to create a glaze. Drizzle the glaze and caramel over strudel.


Sadie said...

Mmmmm... That looks and sounds really good. I'm going to have to make it SOON!

Tracy said...

I stumbled upon your blog just before Christmas while seaching for recipes with phyllo. Just wanted to tell you I've made this wonderful Apple Strudel twice! The first time, as you did (without raisins and pecans) with terrific results. Yesterday, however, I made it again -- this time WITH raisins and pecans. It was to die for!!! The really neat part? You don't taste raisins per se because they plump up with the apple juice, and when blended with the other ingredients, the flavor is incredible! As to the pecans, I ground them extra, extra fine with the shortbread cookies so again, you couldn't taste them specifically, but it added to the overall flavor. My family adores this recipe. I plan to make it throughout the year for special occassions. It's definitely been put on the "must have" list for special Christmas treats. Thank you for sharing. Looking forward to trying many more recipes from your awesome blog.

Happy New Year!

Mark said...

This recipe looks amazing! I do have a question tho. I am a picky eater and I will choose not to use raisins or pecans when I make this. Do I still use the apple juice in the recipe?

Thank you! I can not wait to try it!

Chelsea and Cody said...

It is delicious! You can totally just omit the raisins and/or pecans, and that would also get rid of the apple juice that the raisins soak in. enjoy!