Apple Strudel

Photo: Randy Mayor; Styling: Melanie J. Clarke

Golden raisins and crisp McIntosh apples make up the filling in this strudel dessert recipe. Store-bought phyllo dough makes prep easy and yields a delightful flaky pastry.

Yield: 8 servings (serving size: 1 (3-inch) slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 18%
  • Fat: 6.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.1g
  • Carbohydrate: 61g
  • Fiber: 2.7g
  • Cholesterol: 11mg
  • Iron: 1.2mg
  • Sodium: 223mg
  • Calcium: 25mg

Ingredients

  • 4 ounces day-old French bread or other firm white bread, coarsely chopped
  • 3 tablespoons butter, divided
  • 5 cups finely chopped peeled McIntosh apples (about 1 1/4 pounds)
  • 1 cup sugar
  • 1/2 cup golden raisins
  • 1 teaspoon ground cinnamon
  • 8 sheets frozen phyllo dough, thawed
  • Cooking spray

Preparation

  1. Preheat oven to 375°.
  2. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/4 cups.
  3. Melt 1 tablespoon butter in a large skillet over medium-high heat; add breadcrumbs. Cook 4 minutes or until lightly browned, stirring frequently. Combine breadcrumbs, apples, sugar, raisins, and cinnamon in a medium bowl; toss to combine.
  4. Lightly coat each of 4 phyllo sheets with cooking spray, placing one on top of the other. Cover with plastic wrap, pressing gently to seal the sheets together; discard plastic wrap. Spoon 3 cups apple mixture along 1 long edge of stacked phyllo, leaving a 2-inch border. Fold short edges of phyllo to cover 2 inches of apple mixture on each end. Starting at long edge with 2-inch border, roll up jellyroll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jellyroll pan coated with cooking spray. Repeat the procedure with remaining phyllo dough, cooking spray, and apple mixture.
  5. Melt 2 tablespoons butter, and brush over strudels. Bake at 375° 25 minutes or until golden. Cool on a wire rack 20 minutes before serving.
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