Apple Strudel

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Apple Strudel Apple Strudel

Cook Time: 30 min
Difficulty: Moderate

Ingredients Add to grocery list

Apple Strudel:
1/4 cup bourbon or apple juice
1/2 cup golden raisins
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
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 cookies
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





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.

Show: Paula's Home Cooking
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Reader Comments:


any other way of making apple strudel? using pie crust or bread dough seems like it would work.

By deb on October 31, 2013


Seems like way too much filling for the phyllo. I stuffed it all in somehow, but it's not looking too pretty in the oven. I was tempted to just use half and make another roll. Now I wish I had.

By Nancy Lynne Beichner on January 02, 2012


I love your show and everything you have ever cooked!!!Your are my inspiration in the kitchen,I feel like i'm cooking with my best friend!Love to meet you one day!!!By the way your Red Velvet cake is my favorite!Thanks so much for all your help!God Bless

By Sharon Miller on November 10, 2011


I made this recipe for Easter, and was it ever a hit. It was relatively easy( I mixed up the lemon juice,zest,cinnamon,cookies,nuts and butter, the day before, kept them in the fridge, and when I was ready the next day, all I had to do was peel,and slice the apples, cook the raisins in the juice, and add them to the lemon juice/cookie mixture, and put it together with the phyllo dough. It was a real time saver mixing up part of the filling in advance). I was a little concerned that it was too lemony, when I tasted the filling mix, but once the final product is baked, the flavors blend wonderfully. It was absolutely delicious, and looked beautiful. Will definitely make again.

By scarson on April 26, 2011


can no wait to try this dish, thank you, paula

By mary murphy on March 30, 2011

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