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Apple Strudel

| December 12, 2013

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 Apple Strudel

Frozen phyllo dough can be found in the freezer section of most well-stocked grocery stores.



Makes one 9-inch strudel

  2 Granny Smith apples, peeled, cored, and cut into ¼-inch slices  
  ½ cup golden raisins  
  ¼ cup light-brown sugar  
  2 tablespoons cornstarch  
  ½ teaspoon apple pie spice  
    Zest of ½ navel orange, finely grated  
    Kosher salt  
  10 sheets frozen phyllo dough, thawed  
  ½ cup (1 stick) unsalted butter, melted  
  ¼ cup walnuts, finely ground  




  1. Preheat the oven to 425°F.  Line a baking sheet with parchment paper and set aside.  In a bowl, combine the apples together with the raisins, brown sugar, cornstarch, apple pie spice, and orange zest.  Season with a pinch of salt.  Toss until well combined, and then set aside.
  2. Place 1 sheet of phyllo on a clean work surface.  (Cover the remaining sheets of phyllo with a piece of plastic wrap, followed by a clean, damp towel, to prevent it from drying out.)  Brush the sheet of phyllo with some of the melted butter.  Top with 5 more sheets of phyllo, brushing each sheet with additional butter before adding the next sheet of dough.  Sprinkle the phyllo with the ground walnuts, and then top with 2 more sheets of buttered phyllo.  Finally, scatter the reserved apple mixture on top, leaving a 1-inch border of dough all around.  Place the final 2 sheets of buttered phyllo on top of the apple filling.
  3. Starting with one of the long ends of phyllo, gently roll the strudel up into a tight log.  Transfer to the prepared baking sheet, placing the strudel seam-side-down.  Brush with any remaining butter.  Use a paring knife to cut a few slits into the top of the strudel to vent excess steam.
  4. Bake in the preheated oven until the phyllo is lightly golden, about 10 minutes.  Then, decrease the oven temperature to 350°F, and continue to bake until the phyllo is deeply golden brown and the filling is bubbly, 30 to 40 minutes.  Remove from the oven and allow the strudel to cool for a few minutes, before slicing and serving.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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 Copyright © 2013 by Nathan Scott.  All rights reserved.

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