APPLE STRUDEL - How to make FLAKEY APPLE STRUDEL Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor complexity while brown sugar is often cheaper.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chopped apples

Dried cranberries add tartness while chopped apples are often less expensive.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla powder

Vanilla powder can be cheaper and still provide flavor.

Clean the apples under cool running water.

Peel the apples using a paring knife.

Cut the apples in half, then into quarters, removing the seeds.

Cube the apples into small pieces.

Add 1/4 cup of raisins and 2 tablespoons of melted butter to the cubed apples and toss with two forks.

In another bowl, mix together 3/4 cup sugar, 1/4 cup flour, 1/4 teaspoon salt, and 1 1/2 teaspoons cinnamon.

Combine the dry mixture with the apple and raisin mixture, tossing to coat evenly.

Prepare a 15x20 inch sheet of parchment paper and tape the end down.

Cover the phyllo dough that is not being used with damp paper towels to prevent drying out.

Layer 5 sheets of phyllo dough, spraying each layer with olive oil spray.

Spread the panko breadcrumbs evenly over the phyllo dough, leaving about 1 inch from the edges.

Place the apple mixture at the edge of the phyllo dough, leaving about 1 inch from the edges.

Start rolling the phyllo dough tightly around the apple filling, using the parchment paper to assist.

Transfer the rolled strudel to a lined cookie sheet, tucking in the ends.

Brush the top and ends of the strudel with the remaining melted butter.

Bake on the lower rack of the oven for 45 to 55 minutes.

Let the strudel cool for about an hour before slicing.

Cut the strudel with a serrated knife to reveal the inside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens