Apple-Brandy Strudel

19 Ratings
  • 5 5
  • 4 1
  • 3 6
  • 2 3
  • 1 4

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 2006

Gallery

Credit: John Kernick

Recipe Summary

prep:
10 mins
total:
1 hr
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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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Reviews (11)

19 Ratings
  • 5 5
  • 4 1
  • 3 6
  • 2 3
  • 1 4
Martha Stewart Member
11/06/2011
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.
Martha Stewart Member
12/28/2010
Has anyone tried substituting puff pastry instead of Plyllo on this recipe?
Martha Stewart Member
11/29/2009
i made this yesterday and it was so good! super simple and everyone loved it. i'll be making this again.
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Martha Stewart Member
10/10/2008
Paula Deen uses shortbread cookie crumbles in palce of breadcrumbs, if you want to try that.
Martha Stewart Member
10/05/2008
Jammiejulie: I've made this twice before and the breadcrumb mixture is not to my liking. I will try the cornflake crumbs instead.
Martha Stewart Member
09/30/2008
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.
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Martha Stewart Member
09/28/2008
Would it be possible to substitute the bread crumbs with something else?
Martha Stewart Member
09/27/2008
Maybe a combination of ginger and nutmeg would be a good substitute! You could include some minced candied ginger, as well.
Martha Stewart Member
09/26/2008
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?
Martha Stewart Member
09/25/2008
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!
Martha Stewart Member
09/25/2008
Sounds good!
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