Paula Deen's Apple Strudel

Recipe by Juenessa
READY IN: 50mins




  • 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.