Apple Strudel
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
46
Spice
39
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.25 cups
Apple Juice2 tbsps
Cornstarch1 cup
Dark Seedless Raisins3 tbsps
Granulated Sugar1 tsp
Ground Cinnamon1 cup
Pecan (chopped)3 tbsps
Breadcrumbs (fine dried)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 450 degrees F
3
Line a baking sheet with parchment paper
4
In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch
5
Mix until smooth and set aside
6
In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes
7
Stir the cornstarch slurry (it may have settled) and add it to the apple mixture, stirring constantly until smooth and lump free
8
Simmer for 1 minute more, stirring constantly
9
Remove from the heat and cool
10
Stir in the pecans, cover and chill
11
Lay out 1 phyllo sheet on a clean, flat, lightly floured surface
12
Brush with some melted butter and sprinkle with 1 tablespoon breadcrumbs
13
Repeat this procedure with two more layers of phyllo, butter and breadcrumbs
14
Top with the fourth sheet of phyllo
15
Spread the apple filling evenly onto the phyllo surface, leaving a 1/2-inch clean edge on all sides
16
Roll into a log, folding the edges at each end beneath the log and brush with some melted butter
17
Carefully place the strudel on the prepared baking sheet, seam-side down
18
Bake the strudel until golden brown, 15 to 18 minutes
19
Remove from the oven and cool for 15 minutes before cutting into 2-inch slices
20
Sprinkle with confectioners' sugar just before serving
21
Serve plain or with ice cream