Autumn Fruit Strudel
This delightful apple strudel is a perfect blend of flaky phyllo pastry and sweet, spiced apple filling. Each bite offers a satisfying crunch along with a burst of warm fruit flavors, making it an ideal dessert to share with loved ones. After baking to golden perfection, the aroma of cinnamon and nutmeg will fill your kitchen, inviting everyone to gather around and enjoy this delicious treat together.
— Constant Cookbook
Ingredients
- 12 sheets phyllo dough, thawed if frozen
- 8 Tbs. (1 stick) unsalted butter, melted and
- cooled
- 7 tsp. granulated sugar
- 3 or 4 tart apples, peeled, halved, cored and
- diced (about 3 cups)
- 1/2 cup firmly packed brown sugar
- 1/4 tsp. ground cinnamon
- 1/8 tsp. freshly grated nutmeg
- 1 cup mixed chopped dried fruit, such as
- sour cherries, apricots, cranberries, currants,
- golden raisins or nectarines
Instructions
- Position a rack in the lower third of an oven and preheat to 375°F. Line a baking sheet with parchment paper.
- Working with 1 phyllo sheet at a time and keeping the others covered with a barely damp kitchen towel to prevent them from drying out, place the first sheet on the parchment paper. Using a pastry brush, brush well with some of the melted butter. Lay a second phyllo on top of the first and brush again with butter. Sprinkle with 1 tsp. of the granulated sugar. Repeat, brushing every sheet with butter and sprinkling every other sheet with 1 tsp. granulated sugar, until all of the phyllo is used.
- In a large bowl, toss together the apples, brown sugar, cinnamon, nutmeg and dried fruit. Arrange the apple filling along one long side of the phyllo stack, positioning it about 1 inch from the edge. Fold the edge of the stack over the filling, then carefully roll up the phyllo into a log with the seam side down. Brush the log with additional melted butter and sprinkle with the remaining 1 tsp. granulated sugar.
- Bake the strudel until the phyllo is golden and the apples are tender when pierced with the tip of a knife, 45 to 55 minutes. Transfer the pan to a wire rack and let cool for 30 minutes. Transfer the strudel to a long serving platter, cut crosswise and serve warm. Serves 8.
Yield
Serves 8.
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