APPLE STRUDEL
Yield:
8-10
Ingredients
For the phyllo:
- 12 sheets phyllo, thawed and at room temperature
- 8 tablespoons unsalted butter, melted
- 6-7 teaspoons granulated sugar
Apple filling:
- 5 apples (combination gala and granny smith) peeled, cored, and cubed
- 4 tablespoons unsalted butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 3 heaping teaspoons corn starch
- 1 heaping teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon orange zest
- ½ cup dried cranberries
- 1/3 cup chopped pecans or walnuts
Instructions
- Preheat oven to 375 degrees Fahrenheit (191 degrees Celsius)
- Begin by making the apple filling. In a large, shallow saucepan melt butter and add apples. Add the brown sugar, white sugar, cornstarch, salt and cinnamon. Mix well and cook over high heat for a few minutes while constantly stirring to break up the sugar and combine all of the ingredients. Once the apples release some juices and the sauce begins to thicken it is ready. Do not overcook or the apples will break down and become mushy. Keep in mind that they will continue to cook in the oven.
- Remove from heat and add orange zest, cranberries and pecans. Mix well and set aside.
- Line a sheet pan with some parchment paper.
- Place 1 phyllo sheet on the parchment paper and drizzle some melted butter over it. Sprinkle about 1 teaspoon or less of the granulated sugar. Repeat this process with the remaining 11 sheets of phyllo.
- Arrange the apple filling in the center of the prepared filling (the long way) Brush the edges of phyllo with melted butter to create a seal.
- Roll the phyllo over the filling carefully into a log. Keep the seam side down.
- Brush with butter all around and bake for 30-35 minutes on the middle rack or until golden and crispy.
- Allow to rest and cool for 15-20 minutes. Dust with confectioner’s sugar and cinnamon. Serve warm with some homemade whipped cream or with a scoop of your favorite ice cream.
Thank you so much for this recipe!
I’ve got TWO strudel in the oven right now! LOL
I’m in So. California and we have a Gordon Apple tree in our backyard that is going crazy this year…likely from all the beneficial rain we had this past winter. I’ve given away all the apples I can so now I need to find as many apple recipes as I can possibly find to use up all these apples, and since my husband and I really like strudel (which I haven’t made in years), I decided to start with that.
I especially like using cranberries & nuts in recipes so this recipe really caught my eye.
I actually usually keep a batch of Trader Joe’s trail mix on-hand (with cranberries, whole almonds & some cashews) that I pulse in our Nutri-Ninja to just break up the nuts & cranberries enough to use in my homemade Greek-Style yogurt or eat in a cup with a little half ‘n half.
To the above trail mix, I also added 1.5 cup of chopped walnuts for this recipe.
I’m baking two strudel because the most recent batch of apples I pulled off the tree amounted to several pounds, so I cut up at least 30 (small) apples (Gorden Apples are a tart green apples, very similar to a Granny Smith, but they don’t get very big). I’ll admit, even though I held back about a cup of the apple mixture to zap in the microwave, I did overfill these strudels, so they’re over-flowing a bit, but that’s ok…with me! But, next time, I’ll hold back a bit more so they don’t overflow.
Oh…..I also left the skin on my apples and sliced them thin. I try to eat “whole-foods” whenever possible (I do a lot of juice in my Vitamix 7500 and use the whole apple ….sans the seeds due to the natural arsenic).
Well they’re done! I cooked them about 50 minutes total. ….oh darn, I’m the only one up to try some! (it’s after midnight right now.
Thanks again!
BJ
I think your recipes are great. Could you please tell me what number phyllo you use when not mentioned in the recipe. Thank you!
Hi Susan! Number 4 is the phyllo that is commonly sold in the supermarkets and the one that I use most of the time 🙂
LOVE this apple strudel!!! Made it last Christmas and my family put in a request this year again, Lol. Last year I made it the same day I served it, but this time I need to make it a day before. Can I leave it in room temperature, worried it will turn mushy if I refrigerate over night. Thank you and Merry Christmas!!
I’m keeping my fingers crossed that this turns out. There was way too much filling! I should’ve made two smaller strudels. The liquid is oozing out as it’s baking. I’m sure it will taste awesome. I’m taking it to friends for a cookout today. I should have done a practice beforehand. I ended up using all of the Philo to try to contain most of the filling. I had to take some of the filling out. I did watch the video a couple of times. I think I went in to this project with a little too much confidence😒