Paula Deen's Apple Strudel
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
Apple Strudel
- 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
-
Glaze
- 2 cups confectioners' sugar
- 3 1⁄2 tablespoons milk
directions
-
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.
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RECIPE SUBMITTED BY
<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014! <br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15. <br /><br />And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>