Apple Strudel was something I've never made or really thought about until a friend told me it was his favorite apple dessert. I looked on the internet and all the recipes were pretty similar but I chose Paula Dean's version because I like the way she bakes. Easy, yummy, comfort food and this turned out exactly like that. I only changed a tiny bit and I actually doubled it so I could bring some to work. If you're nervous, Paula has a video showing you how easy it is on the above link as well.
What you'll need:
1/4 C Apple Juice
1/2 C Golden Raisins~these can be omitted
2 -3 C Apples, peeled, cored, halved, and thinly sliced
1/2 Lemon, juiced
1/2 Lemon zested
1 t Cinnamon, plus more for sprinkling
1/2 C Brown Sugar
1/2 C crushed Animal Crackers ~ she called for shortbread and I didn't have any. I bet graham crackers would work too
1/4 C Pecans chopped
2 T Butter, cut into pieces
5 sheets phyllo dough from 1 pound package of frozen dough thawed
3 T Butter, melted, for brushing phyllo sheets, plus more if needed
1 C Powdered Sugar
1 T Milk
1 t Vanilla
If it seems to thick, add a tiny bit more milk until you get the consistency you are looking for...which is like thick milk.
For the Strudel:
Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
In a small bowl, pour the apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes and drain excess liquid.
Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet.
Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon
Apples good to go
Slice the apples thin
Zest your lemon
All the dry
Chop your pecans
All rolled out
Chop the butter
Phyllo dough..you're going to brush the dough with melted butter, lay another piece of phyllo dough and repeat. I kind of pressed the dough together after each addition.
Lay out your filling
Fold edges in
Rolled and ready for a pan..lift gently with two pancake turners
Cut some slits
My filling must have been too wet so they leaked a bit while cooking. I switched pans to a dry one when it came out so the studel didn't get mushy.
Drizzle with glaze
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