My Hungarian grandmother used to make the real deal, stretching dough over our entire table. Tons of work. This is streamlined and delicious.

Recipe makes 2 strudels

1/4 cup bourbon or apple juice
1/2 cup golden raisins
2 to 3 Granny Smith apples, peeled and thinly sliced
1/2 lemon, juiced
1 teaspoon ground cinnamon, plus more for sprinkling
1/3 cup brown sugar, packed
1/2 cup crushed shortbread cookies or biscoff
2 tablespoons butter, cut into pieces
12 sheets phyllo dough, thawed
6 tablespoons butter, melted

Confectioners’ sugar for dusting

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, cinnamon, brown sugar, cookie crumbs,  and butter in a large bowl

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

Place half 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

Repeat for 2nd strudel

Brush the tops with melted butter

Bake for 30 minutes, until golden brown


Recipe Source:  Paula Deen




Print Friendly