Apple strudel with phyllo dough and golden raisins
This apple strudel is absolutely delicious! It's made with thin layers of phyllo dough filled with a sweet and tart apple, raisins, walnuts, and spices, then baked until golden brown and flaky.
Ingredients
- 76 grams butter, 1/3 cup
- 350 grams peeled, cored, and chopped apples, 3 cups, about 3 apples
- 80 grams golden raisins, 1/2 cup
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 50 grams chopped walnuts, 1/2 cup
- 2 tablespoons cornstarch
- 100 grams brown sugar, divided, 1/2 cup
- 8 phyllo sheets
- 1 tablespoon powder sugar
Instructions
- Preheat the oven to 350F (180C).
- Melt the butter. Set aside.
- In a bowl mix chopped apples, golden raisins, cinnamon, nutmeg, walnuts, cornstarch, and half the brown sugar.
- Take one phyllo sheet 12x15 inches (32x38 cm) and brush it with the melted butter using a pastry brush. Then sprinkle some of the brown sugar on top. Take the next sheet and place it on top, brush it again with butter, and sprinkle sugar. Repeat the same process with all the sheets.
- Put the apple filling at the bottom half of the top phyllo sheet about 2 inches from the edge of the sheets and the sides (see photos for referance). Take the bottom ends of the sheets and lift them up to wrap the filling, tucking the sides to the inside, so the filling doesn't come out. Wrap it tightly, placing the seam at the bottom.
- Brush the strudel with melted butter and sprinkle more sugar on top. This will create an extra crunchy top.
- Place on a baking tray/dish lined with parchment paper and bake on the middle rack for 25-30 minutes, or until golden brown.
- Remove from the oven. Let it cool for 5 minutes, then sprinkle some powdered sugar on top. Don't slice while still hot, let it cool until comfortably warm. Slice and enjoy.