Apple Strudel Recipe

Southern Living Staff
Updated

Yields: 2 strudels

Ingredients

  • 1/4 cup raisins

  • 1 tablespoon rum extract

  • 6 medium apples, peeled, cored, and thinly sliced

  • 3/4 cup sugar

  • 1/2 cup blanched almonds, chopped

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 12 sheets commercial frozen phyllo pastry, thawed

  • 2/3 cup butter or margarine, melted

  • 1/2 cup fine, dry breadcrumbs, divided

Directions

  1. Combine raisins and rum extract; let stand 2 hours. Combine raisin mixture, apples, and next 4 ingredients.

  2. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly brush phyllo with melted butter. Layer 5 more sheets phyllo on first sheet, 1 at a time, brushing each sheet with butter. Sprinkle evenly with 1/4 cup breadcrumbs.

  3. Spread half of apple filling over buttered phyllo, leaving a 3-inch border on 1 long edge of pastry and a 2-inch border on other 3 edges. Fold long edge with 3-inch border over apple filling. Fold short edges of phyllo over 2 inches; brush with melted butter. Fold other long edge of phyllo over 2 inches; brush with melted butter.

  4. Starting at long side with 2-inch border, roll jellyroll fashion. Place pastry, seam side down, on a lightly greased 15- x 10- x 1-inch jellyroll pan. Brush with melted butter.

  5. Repeat procedure with remaining ingredients for second strudel. Bake at 375? for 45 minutes or until golden brown. Cool on wire racks.