Apple Strudel Different
Experience a delightful twist on a classic dessert with "Apple Strudel Different," a modern take on the traditional pastry that's sure to impress. Featuring a luscious filling of tart apples like Granny Smith or Honeycrisp, warm spices such as cinnamon, nutmeg, and ground ginger, and a nutty crunch from pecans, this recipe brings rich textures and flavors together. Golden raisins add a subtle sweetness, while layers of buttery, flaky phyllo pastry elevate every bite to perfection. A sprinkle of breadcrumbs between the pastry sheets introduces extra crispiness, while a dusting of powdered sugar for garnish gives it a beautiful final touch. With just 25 minutes of prep and an irresistible aroma filling your kitchen during its bake, "Apple Strudel Different" is the perfect dessert to serve warm at gatherings or enjoyed as an indulgent snack.
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Recipe Information
Ingredients
- 4 medium Apples (preferably Granny Smith or Honeycrisp)
- 75 grams Brown sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Ground ginger
- 50 grams Chopped pecans
- 50 grams Golden raisins
- 8 sheets Phyllo pastry sheets
- 50 grams Unsalted butter (melted)
- 25 grams Breadcrumbs
- 10 grams Powdered sugar (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel, core, and thinly slice the apples. Transfer them to a large mixing bowl.
Add the brown sugar, lemon juice, cinnamon, nutmeg, and ground ginger to the apples. Mix well to evenly coat the apple slices.
Stir in the chopped pecans and golden raisins, ensuring they are evenly distributed in the apple mixture. Set aside.
On a clean surface, lay out a sheet of phyllo pastry. Using a pastry brush, lightly coat the sheet with melted butter. Sprinkle a small amount of breadcrumbs evenly over the sheet.
Layer another phyllo pastry sheet on top of the first, brush with butter, and sprinkle with breadcrumbs. Repeat this process until all 8 sheets are layered.
Spoon the apple filling evenly along one long edge of the stacked phyllo sheets, leaving about 2 inches of space from the edges.
Carefully fold the short edges of the pastry inward over the filling to seal the ends, then tightly roll the strudel from the long edge like a jelly roll.
Place the strudel seam-side down on the prepared baking sheet and brush the top with additional melted butter.
Using a sharp knife, cut 3-4 small slits on top of the strudel to allow steam to escape while baking.
Bake in the preheated oven for 35-40 minutes or until the phyllo is golden and flaky.
Remove from the oven and allow the strudel to cool slightly before dusting with powdered sugar.
Slice and serve warm or at room temperature. Enjoy your unique twist on apple strudel!
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 345.6 g | 126% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 199.6 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1545 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
