APPLE STRUDEL WITH PHYLLO DOUGH

This recipe for Apple Strudel with Phyllo Dough combines crisp, juicy apples, thin layers of delicate pastry with the delectable flavors of rum raisin.

INGREDIENTS

– Raisins – Rum – Apples, preferably Granny Smith or Jonagold – Brown Sugar – Cinnamon – Phyllo Dough – Butter 

Strudel is a layered pastry with sweet filling. While its origin is attributed to Vienna, strudel is commonly found across central Europe and throughout the world.

01.

In a large bowl, toss together raisins, diced apples. brown sugar, and cinnamon until apples are coated.

02.

Preheat oven to 350 degrees. Lay 1st sheet of phyllo dough onto the lined baking sheet. Brush with melted butter and top with next layer of phyllo.

03.

Spoon filling onto the left longside of the phyllo rectangle. Roll the dough up to enclose the filling and turn so that the seam is at the bottom.

04.

Brush log with melted butter. Bake for approximately 30 minutes or until strudel is golden brown and puffed.

05.

Cool for 5 minutes before slicing, if serving warm. Otherwise, serve room temperature. Sprinkle with powdered sugar before serving.

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