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Apple Strudel

Spiced apples, raisins, and prunes are folded into layers of flaky store-bought phyllo for a tempting treat. Honey, which softly sweetens the filling, is offset by a dash of brandy.

  • prep: 10 mins
    total time: 1 hour
  • servings: 4
Photography: John Kernick

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Ingredients

  • 1 cup dried breadcrumbs
  • 3/4 cup grated peeled red apple (1 to 2 apples)
  • 1/2 cup golden raisins
  • 1/4 cup pitted prunes, coarsely chopped
  • 1/4 cup honey
  • 2 tablespoons Armagnac or other good-quality brandy
  • 1 teaspoon ground cinnamon, plus more for sprinkling
  • 1/2 teaspoon coarse salt
  • 5 sheets phyllo dough (at least 11 by 14 inches), thawed if frozen
  • 1/2 cup (1 stick) unsalted butter, melted
  • Confectioners' sugar and whipped cream, for serving

Directions

  1. Step 1

    Preheat oven to 375 degrees, with rack in upper third. Gently stir together breadcrumbs, apple, raisins, prunes, honey, brandy, cinnamon, and salt in a medium bowl. Set filling aside.

  2. Step 2

    Brush a sheet of phyllo with butter. Top with 2 sheets, and brush with butter; repeat. Spread with filling. Starting at a short end, roll to enclose filling. Transfer, seam side down, to a baking sheet lined with parchment paper.

  3. Step 3

    Bake until golden brown, about 35 minutes. Transfer strudel to a wire rack; let cool 15 minutes. Sprinkle with cinnamon and sugar, and serve with whipped cream.

Source
Martha Stewart Living, October Fall 2006

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Reviews (11)

  • 6 Nov, 2011

    Simply delicious! The Armagnac makes it so tasty, as do the prunes. I used a high quality honey, which did the trick. I was worried that grating the apples would be a mistake, but it wasn't the least bit mushy. I think it brings out the taste of the apples, actually. I used Cortlands. DIVINE.

  • 28 Dec, 2010

    Has anyone tried substituting puff pastry instead of Plyllo on this recipe?

  • 29 Nov, 2009

    i made this yesterday and it was so good! super simple and everyone loved it. i'll be making this again.

  • 10 Oct, 2008

    Paula Deen uses shortbread cookie crumbles in palce of breadcrumbs, if you want to try that.

  • 5 Oct, 2008

    Jammiejulie: I've made this twice before and the breadcrumb mixture is not to my liking. I will try the cornflake crumbs instead.

  • 30 Sep, 2008

    I wonder about substituting corn flakes for the breadcrumbs--I have a recipe for flat apple pie and you cover the bottom of the crust with slightly crumbled corn flakes. You'd never know they were in the recipe and it keeps it from being juice and soggy.

  • 28 Sep, 2008

    Would it be possible to substitute the bread crumbs with something else?

  • 27 Sep, 2008

    Maybe a combination of ginger and nutmeg would be a good substitute! You could include some minced candied ginger, as well.

  • 26 Sep, 2008

    I'm really glad that phyllo dough is suggested~thanks~ it puts this yummy recipe on the radar for those of us with limited time/talent for dough making. I have a question though. My husband is allergic to cinnamon; what could I substitute?

  • 25 Sep, 2008

    my grandmother, who was born in Austria, made her own strudel dough.
    It was an art and she made the dough so fine and rolled it around the filling
    with a linen table cloth!

  • 25 Sep, 2008

    Sounds good!