Prep 15 mins
Cook 30 mins
I made up this recipe while wanting to use up phyllo dough and apples. The result is a wonderfully fragrant apple dessert with a traditional baklava honey syrup poured over top.
- 4 cups peeled apples, finely diced
- 1⁄2 cup brown sugar
- 1 lemon, juice and zest of
- 1 teaspoon apple pie spice
- 1⁄2 cup chopped pecans
- 1⁄4 lb unsalted butter, melted
- 10 sheets phyllo dough, thawed
- 2⁄3 cup water
- 2⁄3 cup sugar
- 1⁄4 cup honey
- Mix together apples, brown sugar, lemon juice and zest and apple pie spice. Set aside.
- Brush 9x13 pan with butter. Carefully unfold phyllo dough package. Take one sheet, lay it in pan, brush with melted butter. Repeat four more times.
- Top with apple mixture and sprinkle chopped pecans on top.
- Take the remaining five sheets of phyllo and place on top of apples/pecans, one at a time, brushing each with melted butter.
- Brush top with melted butter and sprinkle with additional apple pie spice. With a very sharp knife, cut the top phyllo sheets into triangles (cutting diagonally across pan).
- Bake at 350 for 30-40 minutes.
- Meanwhile, put sugar, honey and water in saucepan. Over medium heat, bring to a boil while stirring. Turn to low and keep warm.
- Pour warm syrup over apple strudel.
- Serve warm or cold.
the flavor was good but I agree with laby the phyllo was soggy.
Tasted okay to me but the phyllo crust was soggy. I'd rather have apple strudel or baklava than the combination of the two. It's not something I plan to try again.
This took me longer than 15 min to prep--I guess I am slow on the apples. I used dried lemon zest and made my own spice mix. I also used butter flavored spray instead of the the butter as well as Spenda Blend for the brown sugar. If I had sugar free honey (yes there is such a thing), I'd have used that. This is really good. I think I'd like a little more nuts in it next time, but it is a keeper. I am taking it to church for our Sunday brunch.