- 5 medium apples, peeled, cored and sliced thinly
- 1/4 cup golden raisins
- 2 tsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1/3 cup granulated sugar
- 2 tbsp ground cinnamon
- 16 sheets phyllo dough, defrosted
- 4 tbsp butter, melted
- 1/2 cup finely chopped walnuts
- 1 egg yolk
- 2 tsp water
- cinnamon sugar
Phyllo dough makes this strudel very light, flaky and so much simpler!
- Yield6 servings
- Prep time
- Cook time
- Total time
- In CategoryDessert
- Preheat your oven to 375 degrees. Line a baking sheet with parchment.
- In a medium bowl, combine the apple slices with the raisins, lemon juice, vanilla, sugar, flour and cinnamon. Mix to combine and set aside.
- Keeping your phyllo sheets covered with a slightly damp towel, begin by laying out one sheet on a piece of parchment paper or a pastry board.
- Brush the sheet lightly with some of the melted butter. Layer on the next sheet and repeat until you’ve stacked 8 sheets, ending with the butter.
- Sprinkle on half of the chopped walnuts over the entire sheet. Top with half of the sliced apple mixture down the center of the stack going vertically.
- Roll the short sides in, then roll the long sides like a burrito. Carefully move the strudel over to your baking sheet.
- Repeat step 2 with the remaining phyllo dough to form the second strudel.
- In a small bowl, whisk the egg yolk with the water to create an egg wash.
- Brush the tops of the strudels with the egg wash and sprinkle on some cinnamon sugar.
- Bake the strudels for 20 to 22 minutes or until golden on top.
- Remove from the oven and cool on a wire rack before serving.
- Use a combination of apple varieties for best results. Try a mix of Gala, Piñata, and Pink Lady.
- If you don’t have cinnamon sugar on hand, mix 2 tablespoons of sugar with 1/2 teaspoon of ground cinnamon.
- Calories: 337
- Protein Content: 3g
- Fat Content: 15g
- Carbohydrate Content: 41g
- Fiber Content: 6g
- Sodium Content: 64mg
- Sugar Content: 30g