I stole this recipe for Apple Strudel from a cookbook called Better Homes & Garden: New Baking Book. This delicious dessert starts with layers of phyllo dough sheets. A mixture of apples, brown sugar, nuts and cinnamon is placed in the center of the dough sheets. The dough is rolled up like a jelly roll and placed on a baking sheet. After being baked until golden brown the strudel is dusted with powdered sugar. Making this apple strudel is actually very easy but results in a fancy dessert that looks like it took a long time to make.
June 17th is National Apple Strudel Day and making this recipe for Apple Strudel is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).
Did you know? German for “whirlpool” or “eddy,” strudel is a type of pastry made up of many layers of very thin dough spread with a filling, then rolled and baked until crisp and golden brown. Apple strudel is probably the most famous of type of strudel.¹ (see more trivia in the Trivia tab)
Thaw 12 sheets frozen phyllo dough. Unfold sheets of phyllo dough. Remove 6 sheets, keeping rest covered with plastic wrap. Arrange 6 sheets of phyllo dough on floured cloth, overlapping the stacks as necessary to form a rectangle about 40×20 inches. Brush each sheet of phyllo with some melted butter; press to seal the seams. Top with 6 more sheets of phyllo dough, brushing each sheet with remaining butter and overlapping as necessary.
In a large mixing bowl add 3 cups thinly sliced, peeled tart apples, ⅓ cup brown sugar, ¼ cup chopped nuts and ¾ tsp ground cinnamon.
Toss together ingredients in bowl and set aside. Lightly grease a large baking sheet; set aside.
Beginning 4 inches from one of the 20-inch side of dough, spoon filling across the dough in a 4-inch wide band.
Slowly and evenly lift cloth and tightly roll up dough and filling; jelly-roll style. If needed, cut excess dough from ends to within 1 inch of the filling.
Fold ends under to seal.
Carefully transfer the strudel roll to the prepared baking sheet. (I made 3 smaller strudels, since I was bringing them to different places.) Brush with 2 tbsp melted butter.
Bake in 350 F oven for 30 to 35 minutes or until golden.
Carefully remove strudel from pan and cool on a wire rack.
Just before serving, sift powdered sugar over strudel.
You can also add some whipped cream.
Apple Strudel
Ingredients
- 12 sheets frozen phyllo dough
- 3 cups thinly sliced peeled tart apples
- ⅓ cup packed brown sugar
- ¼ cup chopped walnuts or pecans
- ¾ tsp ground cinnamon
- 2 tbsp butter melted
Instructions
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Thaw phyllo dough. Unfold sheets of phyllo dough. Remove 6 sheets, keeping rest covered with plastic wrap. Arrange 6 sheets of phyllo dough on floured cloth, overlapping the stacks as necessary to form a rectangle about 40x20 inches. Brush each sheet of phyllo with some melted butter; press to seal the seams. Top with 6 more sheets of phyllo dough, brushing each sheet with remaining butter and overlapping as necessary.
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In a large mixing bowl toss together apples, brown sugar, nuts and cinnamon; set aside. Lightly grease a large baking sheet; set aside.
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Beginning 4 inches from one of the 20-inch side of dough, spoon filling across the dough in a 4-inch wide band. Slowly and evenly lift cloth and tightly roll up dough and filling; jelly-roll style. If needed, cut excess dough from ends to within 1 inch of the filling. Fold ends under to seal.
-
Carefully transfer the strudel roll to the prepared baking sheet. Brush with 2 tbsp melted butter.
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Bake in 350 F oven for 30 to 35 minutes or until golden. Carefully remove strudel from pan and cool on a wire rack. Just before serving, sift powdered sugar over strudel.
Recipe Notes
I made 3 smaller strudels, since I was bringing them to different places.