Crisp Apple Strudel



4 to 6 servings



4 Granny Smith apples, peeled, cored and diced
1/4 cup brown sugar
2 tbsp. sugar
1/2 tsp. cinnamon
1 cup Sultana raisins
6 sheets of phyllo dough
1 stick butter, melted
Extra sugar for garnish, if desired


Heat oven to 350°F. In a bowl mix apples, both sugars, cinnamon and raisins. Set aside.

Carefully lay out the first sheet of phyllo, keeping other sheets covered to avoid drying out. Brush first sheet with butter. Continue layering remaining sheets of phyllo, brushing each layer with butter. Spoon apple mixture down the left long side of phyllo. Fold top edge down and bottom edge up to cover filling. Roll dough along long side to enclose filling. Brush strudel with butter and sprinkle with additional sugar. Bake on an ungreased baking sheet 30 minutes or until golden.

Author's Comments

Phyllo can be tricky to work with. If you work quickly it should be fine. Besides, strudel is a rustic dessert and doesn't have to be perfect.

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