Apple Strudel Recipe by Santy Coy
Cooking Instructions 45 minutes 1 Adjust an oven rack to the lower - middle position and heat the oven to 185ºC. Line a large baking sheet with parchment paper. 2 Bring the raisin and spice rum to a simmer in a small saucepan over medium heat. Cover, remove from the heat, and let stand until needed. 3 Drain off the discard any remaining liquid from the raisins. Toss the apples, raisins, 1/4 cup brown sugar, 2 tbsp melted unsalted butter, the walnuts (if using), cinnamon, salt and lemon juice in a large bowl to combine. 4 Melt the remaining unsalted butter. Place a large sheet of parchment paper horizontally on a work surface. Lay 1 sheet of phyllo on the left side of the sheet of parchment paper, then brush with melted butter and sprinkle with 1 tsp sugar. 5 Place another sheet of phyllo on the right side of the parchment, overlapping the sheets by 1 inch, then brush with more butter and sprinkle with sugar. Repeat this process with the remaining 8 sheets of phyllo, more melted butter and more sugar. 6 Mound the filling along the bottom edge of the phyllo, leaving a 2 1/2 inch border on the bottom and a 2 inch border on the sides. Fold the dough on the sides over the apples. Fold the dough on the bottom over the apples and continue to roll the dough around the filling to form the strudel. 7 Place the strudel, seam side down, on the prepared baking sheet; brush with the remaining butter and sprinkle with the remaining 1 tsp sugar. Cut four 1 inch crosswise vents into the top of the strudel and bake until golden brown for 15 minutes. 8 Transfer the baking sheet to a wire rack and cool until warm, about 40 minutes. 9 Dust the strudel with icing sugar sugar before serving. Slice with a serrated knife and serve warm or at room temperature. 10 Enjoy 11 1 Adjust an oven rack to the lower - middle position and heat the oven to 185ºC. Line a large baking sheet with parchment paper. 1 Adjust an oven rack to the lower - middle position and heat the oven to 185ºC. Line a large baking sheet with parchment paper. 2 Bring the raisin and spice rum to a simmer in a small saucepan over medium heat. Cover, remove from the heat, and let stand until needed. 2 Bring the raisin and spice rum to a simmer in a small saucepan over medium heat. Cover, remove from the heat, and let stand until needed. 3 Drain off the discard any remaining liquid from the raisins. Toss the apples, raisins, 1/4 cup brown sugar, 2 tbsp melted unsalted butter, the walnuts (if using), cinnamon, salt and lemon juice in a large bowl to combine. 3 Drain off the discard any remaining liquid from the raisins. Toss the apples, raisins, 1/4 cup brown sugar, 2 tbsp melted unsalted butter, the walnuts (if using), cinnamon, salt and lemon juice in a large bowl to combine. 4 Melt the remaining unsalted butter. Place a large sheet of parchment paper horizontally on a work surface. Lay 1 sheet of phyllo on the left side of the sheet of parchment paper, then brush with melted butter and sprinkle with 1 tsp sugar. 4 Melt the remaining unsalted butter. Place a large sheet of parchment paper horizontally on a work surface. Lay 1 sheet of phyllo on the left side of the sheet of parchment paper, then brush with melted butter and sprinkle with 1 tsp sugar. 5 Place another sheet of phyllo on the right side of the parchment, overlapping the sheets by 1 inch, then brush with more butter and sprinkle with sugar. Repeat this process with the remaining 8 sheets of phyllo, more melted butter and more sugar. 5 Place another sheet of phyllo on the right side of the parchment, overlapping the sheets by 1 inch, then brush with more butter and sprinkle with sugar. Repeat this process with the remaining 8 sheets of phyllo, more melted butter and more sugar. 6 Mound the filling along the bottom edge of the phyllo, leaving a 2 1/2 inch border on the bottom and a 2 inch border on the sides. Fold the dough on the sides over the apples. Fold the dough on the bottom over the apples and continue to roll the dough around the filling to form the strudel. 6 Mound the filling along the bottom edge of the phyllo, leaving a 2 1/2 inch border on the bottom and a 2 inch border on the sides. Fold the dough on the sides over the apples. Fold the dough on the bottom over the apples and continue to roll the dough around the filling to form the strudel. 7 Place the strudel, seam side down, on the prepared baking sheet; brush with the remaining butter and sprinkle with the remaining 1 tsp sugar. Cut four 1 inch crosswise vents into the top of the strudel and bake until golden brown for 15 minutes. 7 Place the strudel, seam side down, on the prepared baking sheet; brush with the remaining butter and sprinkle with the remaining 1 tsp sugar. Cut four 1 inch crosswise vents into the top of the strudel and bake until golden brown for 15 minutes. 8 Transfer the baking sheet to a wire rack and cool until warm, about 40 minutes. 8 Transfer the baking sheet to a wire rack and cool until warm, about 40 minutes. 9 Dust the strudel with icing sugar sugar before serving. Slice with a serrated knife and serve warm or at room temperature. 9 Dust the strudel with icing sugar sugar before serving. Slice with a serrated knife and serve warm or at room temperature. 10 Enjoy 10 Enjoy 11 11 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Slow Cooker Comfort Chili Fall-In-A-Bowl Crockpot Pumpkin Chili Turkey salad sandwich 🥪 One-Pan Mozzarella Chicken & Veggie Sheet Bake Spiced Turkey Burgers Slow Cooker Comfort Chili Fall-In-A-Bowl Crockpot Pumpkin Chili Turkey salad sandwich 🥪 One-Pan Mozzarella Chicken & Veggie Sheet Bake Spiced Turkey Burgers Quick & Easy Spring Roll in a Bowl California Farm Mussels Feast Shallow fried veg Poha kabab 🧀🌶️ Cheesy & Spicy Thecha Paneer Sliders – Fusion Starters – Indian Style Baked/Appetizer Evening tea scones RAkHI DESSERT MAKHANA JAGGERY KHEER (Gud Makhana Kheer) 10 mins Hummus Cup - Fusion Party Starter Mushroom chops recipe / a quick side dish for lunch 😋15 mins recipe 🎉 Crispy Corn Chilli Fry Sungold Tomato Curry with Tofu and Kale Quick & Easy Spring Roll in a Bowl California Farm Mussels Feast Shallow fried veg Poha kabab 🧀🌶️ Cheesy & Spicy Thecha Paneer Sliders – Fusion Starters – Indian Style Baked/Appetizer Evening tea scones RAkHI DESSERT MAKHANA JAGGERY KHEER (Gud Makhana Kheer) 10 mins Hummus Cup - Fusion Party Starter Mushroom chops recipe / a quick side dish for lunch 😋15 mins recipe 🎉 Crispy Corn Chilli Fry Sungold Tomato Curry with Tofu and Kale