Apple Strudel

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When I was at the store this week, I noticed phyllo dough on sale for 1€, so I picked up a package. I wasn’t sure what I was going to do with it. It was just one of those impulse buys. Then, this morning when I woke up, I saw that it’s National Apple Pie Day. Immediately, I knew I was going to make an apple strudel.

Phyllo dough is one of those things that is so versatile. It can be used for sweet or savory dishes. Spanakopita is probably my favorite phyllo dish, but my kids would never eat that. And let’s face it, dessert is what I do best. ?

This apple strudel is really very simple to assemble. When it’s done baking, it looks like it took a lot of work to make, so this might be something you serve to impress your dinner guests. We won’t tell them your secret.

apple strudel

Prepare the Apples

First, prepare the apple filling for the apple strudel. Cut 3 or 4 small apples into 1/2 inch cubes and place in a medium sized bowl. Add 4 tablespoons brown sugar, 1 tablespoon cornstarch, 1 tablespoon cinnamon and 1/4 teaspoon nutmeg. Stir until everything is combined and all of the apples are coated.

Prepare the Phyllo Dough

Line a baking sheet with parchment paper. Lay one sheet of phyllo down on the parchment. Brush with melted butter. I like using a silicone brush like this one so I can just put it in the dishwasher to remove all traces of butter/oil. The goal is not to drench it in butter. You’re really just creating a barrier between the layers so they don’t stick together. This is what gives the apple strudel those nice flaky layers. Continue layering the phyllo sheets, one on top of the other, and brushing with butter, until you’ve created 6 layers of dough. Do not brush the top layer with butter.

Fill ‘er Up

Now, spoon the apple mixture down the length of the dough, just slightly off center, leaving 2 inches of dough on each end. Be sure to leave any liquid behind in the bowl.

Fold both of the short ends over the filling. Then, fold the shortest long side over the filling and roll until the seam is bottom down.

Brush the outside of the strudel with melted butter. Then bake for 35-40 minutes until golden brown.

Slice & Serve

Let the apple strudel cool for at least 20 minutes before dusting with powdered sugar. Slice and serve. It’s also great with a scoop of vanilla ice cream. Or drizzle some salted caramel over the top. So good!

Happy Baking!

XOXOXO Amanda

Apple Strudel

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes

Ingredients

  • 1 package phyllo dough, thawed

  • Melted butter 3 Tbsp

  • Apples 3-4 small baking apples, such as Granny Smith or Honeycrisp

  • Cornstarch 1 Tbsp

  • Brown Sugar 4 Tbsp

  • Cinnamon 1 Tbsp

  • Nutmeg 1/4 tsp

  • Powdered Sugar for dusting

Directions

  • Preheat oven to 400°. Line a baking sheet with parchment paper.
  • Cut apples into 1/2 inch cubes and place in a medium sized bowl. Add cornstarch, brown sugar, cinnamon and nutmeg to apples and stir to completely coat. Set aside.
  • Melt butter in the microwave.
  • Place one sheet of phyllo dough on the parchment paper. Brush with melted butter.
  • Place the next sheet of phyllo on top of the last sheet and brush with melted butter.
  • Continue this process until you have 6 sheets of phyllo. Do not brush the 6th sheet of phyllo with butter.
  • Spoon apples (strain the liquid) down the length of the phyllo dough slightly off center. Leave 2 inches of dough on each end.
  • Fold each of the ends in over the apples. Now, fold the shortest long side of dough over the apples. Roll until completely covered, tucking the seam side down.
  • Brush lightly with melted butter.
  • Bake for 35-40 minutes, or until golden brown all over.
  • Let cool for at least 20 minutes before dusting with powdered sugar. Slice and serve!

Notes

  • Make sure your phyllo dough is thawed before making this recipe. Take out of the refrigerator 30 minutes before using.

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