Prep 20 mins
Cook 30 mins
I saw Paula make this on her episode entitled "Apple a Day".
Make and share this Paula Deen's Apple Strudel recipe from Food.com.
- 1⁄4 cup Bourbon or 1⁄4 cup apple juice
- 1⁄2 cup golden raisin
- 2 -3 granny smith apples, peeled, cored, halved, and thinly sliced (about 1 pound)
- 1⁄2 lemon, juice of
- 1 tablespoon lemon zest, finely chopped
- 1 teaspoon ground cinnamon, plus more for sprinkling
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup crushed shortbread cookie
- 1⁄4 cup chopped pecans
- 2 tablespoons butter, cut into pieces
- 5 sheets phyllo dough, from 1 pound package of frozen dough
- 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
- 1 tablespoon granulated sugar
- confectioners' sugar
- caramel sauce, purchased
- 2 cups confectioners' sugar
- 3 1⁄2 tablespoons milk
- For the Strudel:
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds.
- Let sit for 15 minutes.
- Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
- Remove the phyllo dough from the box, unfold, and cover with a damp towel.
- Place 1 sheet of phyllo on the work surface and brush lightly with melted butter.
- Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
- Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border.
- Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over.
- Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom.
- Transfer to the prepared baking sheet.
- Brush the top with melted butter and sprinkle with granulated sugar.
- Bake for 30 minutes, until golden brown.
- Pour over the glaze and sprinkle with cinnamon and confectioners' sugar.
- Pass warm caramel sauce, to drizzle over the strudel.
- For the Glaze:
- Mix ingredients thoroughly.
- *Cook's Note: If too thick add a little bit of milk.
- If too thin add a little bit of confectioners' sugar.
This was very very yummy and fairly easy to assemble. The slicing went quickly with my mandoline slicer. Only problem I had was alot of the juices/brown sugar leaked out. We just scooped it out of the pan and put on top of the slices when serving. Thanks for posting!