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.
Martha Stewart Living, October Fall 2006
- Prep Time 10 minutes
- Total Time 60 minutes
- Yield Serves 4
- 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
- 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.
- 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.
- 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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