Apple Strudel – A small batch

October 18, 2012 at 1:16 pm 1 comment

4-6 sheets phyllo dough, thawed
3 apples, cored, peeled, and chopped
1/4 cup nuts, finely chopped (optional)
1/4 cup raisins or dried cranberries (optional)
1 tablespoon Minute tapioca, uncooked
1 tablespoon butter
1/4 cup granulated sugar (and a bit more for sprinkling between the layers of dough)
1 teaspoon ground cinnamon
splash of lemon juice
cooking spray

Preheat oven to 350° F

Toss apples, tapioca, lemon juice, nuts, dried fruit, 1/4 cup sugar, and cinnamon in a large bowl

Seems that some frozen phyllo dough comes cut into half sheets now. Overlap two sheets as shown, to make one full sheet.

Place one sheet of phyllo on a flat surface, spray with cooking spray, and sprinkle lightly with sugar
repeat by stacking the rest of the phyllo sheets on top of the previous sheet

Spoon the apple mixture along the long edge of stacked phyllo, leaving a 2-inch border all the way around
dot mixture with small pieces of butter
fold 2 edges of phyllo over to cover 2 inches of apple mixture on each end
then roll from the other end, loosely, jellyroll style
place strudel, seam side down, on a baking sheet lined with parchment, silicon pad, or coated with cooking spray
spray the outside with cooking spray

Bake for 45-50 minutes or until golden brown
cool for at least a half an hour before serving

Dust with powdered sugar to make it pretty before serving.

I strongly recommend that the strudel be made only a short time before serving. It has a tendency to get a soggy if it sits around.

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Entry filed under: Desserts, For One or Two. Tags: .

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1 Comment Add your own

  • 1. KK  |  October 18, 2012 at 6:49 pm

    This looks SO good!!!!!!

    Reply

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