Coiled Apple Pistachio Strudel

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READY IN: 1hr 30mins
Recipe by Cecily Parsley

Layers of paper thin dough rolled around a honeyed apple filling form a spiral that's elegant and surprisingly easy to make. Use pie apples, such as Golden Delicious.

Ingredients Nutrition


  1. Move oven rack to bottom third.
  2. Preheat oven to 425°.
  3. Centre a 9" springform pan on a square of tinfoil. Press foil firmly onto the to side of pan, around the inside. Set aside.
  4. FILLING:.
  5. in bowl, toss together apples, pistachios, flour, honey, lemon rind, lemon juice, and cardamom.
  6. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towl to prevent drying out. Brush lightly with some of the butter. Top with second phyllo sheet, brush again.
  7. Spread one-quarter of the filling in a strip along one long edge of the phyllo, leaving a 1" border at the bottom and sides.
  8. Fold short edges up over filling, and roll up firmly; brush lightly with butter.
  9. Place roll, seam-side down, around inside edge of prepared pan. Repeat with remaining ingredients to make 3 more rolls, fitting each into pan to make spiral to cover the bottom (inside) of pan.
  10. Bake in bottom third of 425° oven for 15 minutes. Reduce heat to 375° and bake until golden brown and crisp; about 50 minutes. Remove from oven.
  11. Let cool in pan on rack for 15 minutes. Run knife around edge of strudel to loosen. remove side of springform pan. transfer to cake plate.
  12. Sprinkle with icing sugar. Serve .
  13. (You can also do a partial make-ahead. Store at room temperature for up tp 4 hours. Reheat in 355° oven for 20 minutes. Sprinkle with icing sugar. Serve.).

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