Use Your Orchard-Fresh Apples In This Delicious Apple Strudel Recipe
Prepared phyllo dough makes this fruit-filled dessert a snap to roll up
Phyllo dough’s flaky, almost see-through sheets are essential for this Apple Strudel recipe. After being brushed with melted butter, the delicate layers enticingly shatter upon baking. And when paired with tender apples and tangy cranberries, that crunchy shell equals pastry perfection! Don’t have the time to thaw, fill and roll up the dough? Simply spoon the filling mixture into mini or standard phyllo cups and bake.
Growing up, we always had a box of phyllo stashed in the freezer. For parties and holidays, my sister and I would help our mom fold up tiropita. We would make a double batch of these cheesy Greek triangles as they freeze really well, too. Since you won’t use the whole box of pastry for this recipe, reserve some sheets to create a flaky treat of your own.
We call for Gala apples in our Apple Strudel recipe, but I like using a mix of sweet and tart apples like Fuji and Honey-crisp. I don’t know about you, but I always have too many apples after going apple picking! If some of the apples from your last excursion are bruised, try this easy apple butter recipe.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 5 Tbs. butter
- 2 apples, preferably Gala, cored, cut into 3⁄4" chunks, 3 cups
- 1/2 tsp. apple pie spice
- 1/2 cup sugar
- 1/2 cup chopped walnuts, toasted
- 1/3 cup sweetened dried cranberries
- 8 gingersnaps, finely crushed, 1/2 cup
- 8 sheets frozen phyllo dough, from 16 oz. pkg., thawed
- Caramel sauce, for drizzling
Instructions
PrintHeat oven to 375°F. In large nonstick skillet, melt 2 Tbs. butter over medium heat. Add apples and spice; cook, stirring occasionally, until just tender, about 10 min. Remove from heat; cool. Stir in sugar, walnuts, cranberries and 1⁄4 cup gingersnap crumbs.
Melt remaining 3 Tbs. butter; reserve 1 tsp. butter. Place phyllo on work surface; cover with wax paper and damp paper towels. Place separate sheet wax paper on work surface; top with 1 sheet phyllo. Brush lightly with melted butter; sprinkle with about 11/2 tsp. crumbs. Repeat layering with remaining phyllo, butter and crumbs.
Spoon filling along one long side of dough about 1/3 of way in from edge, leaving 2" at each short end. Fold short ends and one long side of dough over filling; roll up. Transfer to jelly-roll pan, seam side down. Brush with reserved 1 tsp. butter. Cut 5 slits into top. Bake until golden and filling is bubbling, 20 min. Cool at least 30 min. Drizzle with caramel sauce before serving.
Nutrition
- Calories: 290
- Fat: 15 grams
- Sat. fat: 5 grams
- Protein: 3 grams
- Carbs: 47 grams
- Fiber: 2 grams
- Chol.: 20 mg
- Sugar: 28 grams
- Sodium: 135 mg
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