Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

You can make these several hours ahead; tent loosely with foil and leave at room temperature. Put in a 400° oven for a few minutes to warm and crisp just before serving.

Mark Bittman
Recipe by Cooking Light December 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: 1 strudel)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • Place pistachios in a food processor; process until finely ground.

  • Combine apple, turbinado sugar, cornstarch, and cardamom in a large bowl; toss well.

  • Stack 2 phyllo sheets on a large cutting board or work surface (cover remaining dough to keep from drying). Lightly brush phyllo stack with butter; sprinkle with about 1 tablespoon ground pistachios. Top with 2 more phyllo sheets. Spoon about 1/2 cup apple mixture along 1 short edge of phyllo stack, leaving a 2-inch border on all sides. Fold over the long edges of phyllo to cover about 1 1/2 inches of apple mixture on each end. Starting at short edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or the strudel may split.) Place strudel, seam side down, on a baking sheet lined with parchment paper. Repeat procedure with remaining phyllo sheets, butter, pistachios, and apple mixture to form 8 strudels total.

  • Pierce each strudel 2 times with a fork. Brush tops with remaining butter. Bake at 375° for 35 minutes or until crisp and golden brown. Sprinkle evenly with 2 tablespoons powdered sugar. Serve strudels warm or at room temperature.

Nutrition Facts

278 calories; fat 10.8g; saturated fat 3.9g; mono fat 4.5g; poly fat 1.7g; protein 5.3g; carbohydrates 41.8g; fiber 2.7g; cholesterol 11.5mg; iron 1.9mg; sodium 261mg; calcium 19mg.
Advertisement
Advertisement