| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 5 Granny Smith apples, peeled, cored, halved and thinly sliced
- 1/2 cup packed brown sugar, plus more for sprinkling
- 1/2 cup apple juice
- 1/2 cup golden raisins
- 1 tablespoon ground cinnamon
- 1 tablespoon granulated sugar
- 1/4 cup chopped pecans
- 7 sheets phyllo dough, thawed
- 2 to 4 tablespoons unsalted butter, melted
- Whipped cream, for serving
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Phyllo dough, really?! My German grandma would be rolling over in her grave. Real strudel dough is so easy. No more difficult than making a pie crust. I guess we’re going to be told to use frozen pie crusts next.
Mine didn’t turn out as pretty but it was delish. I had way too much apples (and I used 4) so I made extra rolls.
Love it!
This recipe is fine, just needs to be tweaked. Warm the apple just and increase golden raisins to one cup. Drain the raisins after the 15 minutes. I uncreased the brown sugar to 3/4 cup, increased the pecans to 1/2 cup, and make sure to roast them prior. I used one stick of melted butter and doubled the phyllo dough. I also placed a piece of non stick foil down which makes it much easier to roll and tuck the strudel. And I topped it with granulated sugar and cinnamon instead of the brown sugar.
very confusing. What to do with raisins? Made some revisions. not a recipe i would use again
Although this desert turned out well, I was unsure of what to do with the raisins soaking in apple juice and did not know if the apples needed to be drained prior to spreading on the phyllo dough. Next time I will not use raisins at all, will use way more pecans (maybe a whole cup) and will spread several layers of phyllo dough 97 – 10) in the bottom of a cake pan, then put the apples and nut mixtures on and top with several more layers of phyllo, avoiding the whole ‘log’ idea.