Easy Apple Strudel Recipe

Summary

Difficulty LevelMediumServings8
CuisineCourse
MethodMain Ingredient

Ingredients

 Apples4 , peeled and quartered
 Granulated sugar1⁄2 Cup (8 tbs)
 Chopped walnuts/Pecans / almonds1⁄4 Cup (4 tbs)
 Raisins1⁄4 Cup (4 tbs)
 Grated lemon rind1 Teaspoon, grated
 Cinnamon1⁄2 Teaspoon
 Phyllo pastry6
 Butter1⁄2 Cup (8 tbs), melted
 Fine dry bread crumbs1⁄3 Cup (5.33 tbs)
 Icing sugar1 Tablespoon

Nutrition Facts

Serving size

Calories 285 Calories from Fat 126

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 7.5 g37.3%

Trans Fat 0 g

Cholesterol 30.2 mg

Sodium 83.3 mg3.5%

Total Carbohydrates 40 g13.4%

Dietary Fiber 3 g11.9%

Sugars 25.9 g

Protein 3 g5%

Vitamin A 7.9% Vitamin C 7.3%

Calcium 2.7% Iron 4.8%

*Based on a 2000 Calorie diet

Directions

Finely slice apple quarters crosswise.
Place in bowl and toss with sugar, nuts, raisins, lemon rind and cinnamon; set aside.
Place 1 sheet of phyllo on damp tea towel.
Cover remaining phyllo with damp cloth.
Brush sheet with some of the butter; sprinkle with 1 tbsp (15 mL) bread crumbs.
Layer remaining phyllo, brushing each sheet with butter and sprinkling with remaining bread crumbs.
About 2 inches (5 cm) from one long edge of pastry, spoon apple mixture lengthwise down pastry in 3-inch (8 cm) wide strip, leaving 2-inch (5 cm) border of pastry at each short end.
Starting at long edge nearest filling, carefully begin to roll phyllo over filling.
Roll up strudel jelly roll-style, folding in edges as you roll.
Roll up firmly but allow a little slack for expansion.
Carefully place strudel seam side down on greased baking sheet.
Brush with butter.
Cut 7 slits in top.
Bake in 400°F (200°C) oven for 30 to 35 minutes or until crisp and golden.
Transfer to rack or serving platter.
Just before serving warm or at room temperature, dust with icing sugar.
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