Phyllo Apple Strudel Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 apples, peeled and quartered
1½ cups granulated sugar
1 box phyllo pastry (3 x 6 sheets, refrigerated but not frozen)
1½ cup melted butter (approximate)
1 tbsp. minute tapioca (use only if apples are liquidy)
*second amount of sugar* ¼ tsp. fine white sugar/phyllo sheet
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Directions: |
Directions:Oven to 400º F. Finely cut apple quarters crosswise. Place in bowl with sugar and cinnamon, set aside.
Place one sheet of phyllo on a damp tea towel. Cover remaining phyllo with a damp cloth. Brush sheet with some of the butter. Sprinkle with ¼ tsp. fine white sugar.
Layer the remaining 5 sheets of phyllo, brushing each with butter and fine sugar.
About 2 inches from one long edge of the pastry, spoon ⅓ of the apple mixture lengthwise down the pastry, leaving a 2-inch border of pastry at the other end.
Starting at the long edge nearest the filling, carefully roll phyllo over the filling. Fold in the edges as you roll.
Roll up firmly, but allow a little slack for expansion.
Carefully place strudel seam side down on a parchment paper-lined baking sheet. Brush with butter.
Cut six slits partially through the strudel. Do this two more times to make three strudels.
Bake for 30 to 35 minutes or until crisp and golden.
Just before serving, dust with icing sugar or serve with ice cream or whipping cream. |
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Number Of
Servings: |
Number Of
Servings:3 strudels |
Personal
Notes: |
Personal
Notes: This dessert can be made ahead of time or frozen, unbaked.
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This recipe for Phyllo Apple Strudel is from