Apple Strudel
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large Granny Smith apples, peeled, cored and thinly sliced
- ¾cup sugar
- ½cup golden seedless raisins
- ½cup chopped pecans
- 1tablespoon ground cinnamon
- ¼teaspoon salt
- ¼cup fine dry bread crumbs, more for sprinkling
- ¾cup butter or margarine, melted
- 416-by-22-inch sheets phyllo
- Confectioners' sugar
Nutritional analysis per serving (8 servings)
411 calories; 23 grams fat; 11 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 5 grams dietary fiber; 37 grams sugars; 3 grams protein; 149 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine apples, sugar, raisins, pecans, cinnamon, salt and ¼ cup bread crumbs. Toss until mixed.
- Step 2
Heat oven to 375 degrees. Place 1 sheet phyllo on a work surface, and brush lightly with melted butter. Sprinkle with a scant tablespoon of bread crumbs. Repeat with remaining sheets of phyllo, stacking them.
- Step 3
Spoon apple mixture over phyllo to within 1½ inches of edges. Grasping long edges of phyllo, roll up jellyroll fashion. Place roll on a cookie sheet, seam side down. Brush with remaining melted butter. Bake until golden, about 30 minutes. Allow to cool, then sprinkle lightly with confectioners' sugar.
Private Notes
Comments
In the past 50 years I've had strudels made by many bakers, including two native Hungarians, and they all either used packaged phyllo sheets or made their own phyllo-like dough from scratch. Puff pastry might make a tasty dessert with this filling, but it wouldn't be what I know as strudel.
Let's get one thing straight: As an Austrian I find it an insult when one uses phyllo dough. The "STRUDEL" is the dough, which is NOT phyllo. Once you use phyllo it is no longer strudel. One wouldn't use strudel dough to make Baklava.
This recipe turns out delicious, even if it isn't quite "authentic." My one quibble? The size phyllo that the recipe calls for is not the one most commonly found in the grocery freezer section. The typical 9x14 sheet covers a surface area of less than 1/2 the size of the sheets in this recipe. Just reduce your filing accordingly, make two smaller strudels or put the rest on waffles and call it good!
This was incredible. I cut the sugar and added German spiced seasonal cookies from Aldis (I forgot the name) instead of panko or bread crumbs. It was simple and delicious! Will make again.
Really good recipe , turned out very yummy and looked fancy . I did not have bread crumbs so I used crushed graham crackers and they worked.very well. Next time I Amy omit the bits and raisins and let the apples shine.
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