New This Month

Apple-Brandy 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:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Martha Stewart Living, October 2006


  • 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


  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. 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. 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.

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