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Apple Strudel
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.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 people
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.
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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.