FLAKY PHYLLO DOUGH APPLE STRUDEL 

This recipe for the perfectly flaky Apple Strudel made 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 

To serve, you can top apple strudel with vanilla ice cream, whipped cream, or caramel sauce. I love the simplicity of topping apple strudel with powdered sugar. I recommend slicing it with a sharp knife or a serrated knife. But make sure you get all those buttery crumbs on the plate too!

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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