Wednesday, June 12 2024

This heavenly pastry, filled with sweet, tender apples and warm cinnamon, is the perfect treat to satisfy your dessert cravings.

Whether you’re serving it at a family gathering or simply want to treat yourself to something special, this recipe will guide you through the steps to create a mouthwatering strudel.

With its crispy, flaky layers and a fragrant apple filling, this strudel is sure to become a favorite in your home.





Ingredients for apple compote:

  • 2 large Fuji or Granny Smith apples, or any other tart apple, peeled, cored and diced
  • 1 Tbsp. butter
  • ΒΌ cup water
  • 2 Tbsp. brown sugar
  • 2 tsp. lemon juice
  • 1 Tbsp. granulated sugar
  • Β½ tsp. ground cinnamon
  • 1/8 tsp. ground allspice
  • 1/8 tsp. ground cloves
  • 3 Tbsp. apple brandy, or dark rum
  • 1 Tbsp. currants, or raisins
  • 1/2 cup chopped walnuts

    Ingredients for the strudel:

  • 10 sheets of frozen phyllo dough
  • 4-6 tablespoons unsalted butter, melted
  • Confectioner’s sugar for dusting top of baked strudel (optional)



Pre-heat oven to 400 degrees F.

Melt butter in a saucepan over medium heat. Add apples, water, sugars, spices, lemon juice, and apple brandy (or rum).

Cook until apples are soft, stirring occasionally, about 10 minutes.

Turn heat to low, cover and cook another 10 minutes.

Transfer apple mixture to a blender or food processor and puree.

Return the apple mixture to saucepan, add currants and chopped walnuts. Keep warm.

Remove the phyllo dough from the freezer and let thaw at room temperature for about 2 hours.

Carefully unwrap the phyllo dough, unroll it and place on a sheet of plastic film.

Immediately cover the phyllo dough with another sheet of plastic film and place a damp towel on top of the plastic film.

This will keep the phyllo moist while you prepare the strudel.

Place another sheet of plastic film on the counter.

Carefully lay a sheet of phyllo dough on top of the plastic film.

Brush with melted butter.

Continue to add the 9 remaining sheets of phyllo, one at a time, brushing each layer with more melted butter.

Place half of the apple compote on top of the sheets of phyllo.

Carefully roll up the strudel, using the plastic film as a guide.

Brush the rolled strudel with more melted butter.

Carefully place the strudel on a cookie sheet and bake in the oven for 20-25 minutes until golden brown and crispy.

Let it cool for approximately 30 minutes before serving.

Dust top with confectioner’s sugar, if desired.

Cut the strudel into serving portions and serve with whipped cream or vanilla ice cream.

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