This easy and delicious Apple Strudel is made with flaky phyllo pastry.
The trick to working with phyllo pastry is to brush each layer with melted butter (or oil). If the phyllo pastry happens to tear, just press it back together.
- 3 large apples, peeled, cored and sliced 1/8-inch thick (Royal Gala, Macintosh, or Granny Smith)
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup walnuts, coarsely chopped
- 3 T flour
- 8 sheets phyllo dough (9 x 14-inch sheets) , thawed
- 1/2 cup unsalted butter, melted
- 2 T turbinado sugar (or granulated sugar)
- Preheat oven to 350°F. In a large bowl, add apples. Sprinkle in 1/3 cup sugar and toss to combine.
- Mix in cinnamon and walnuts. Toss to combine. Add in flour and mix everything together with a spoon.
- Line a baking sheet with parchment paper. Place 1 sheet of phyllo on the parchment paper. Brush lightly with some of the melted butter.
- Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out. Add another phyllo sheet, brushing with melted butter until you have a total of 8 phyllo sheets.
- Spread apple mixture over the middle of the phyllo (about 3 inches wide), leaving about 2 inches along each short end of the phyllo sheets.
- Fold the short edges of the phyllo sheets over the filling. Roll up the long ends of the phyllo sheets to make the strudel shape.
- Brush with remaining melted butter and sprinkle with turbinado sugar.
- Cut 6-8 diagonal slits in top of strudel. This will make it easier to slice the strudel after baking.
- Bake in the middle rack of the oven, until golden brown, about 35-40 minutes. Cool on a wire rack.
- Serve warm and enjoy! Perfect for afternoon tea or dessert!
Makes 6-8 servings.
By: Sue Mah, Registered Dietitian