Recipe developed by: Kitchen Fairy Blog
Satisfy your craving for sweet autumn flavors with this easy apple strudel which is a classic European dessert. Featuring SweeTango apples with golden raisins, brown sugar and cinnamon stuffed in layers of buttery phyllo pastry. The phyllo bakes to a flaky golden-crisp while the apples retain their sweet flavor and distinct crunchiness.
- 6 cups thinly sliced peeled and cored SweeTango apples (about 5 medium sized)
- 1/3 cup golden raisins
- 1/2 lightly packed cup brown sugar
- 2 teaspoons ground cinnamon
- 1/3 cup rolled oats
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 8 sheets phyllo pastry dough thawed overnight in refrigerator (from a 454g box)
- 1/2 cup butter, melted and cooled slightly, possibly more
- 1/4 cup coarse sugar, for topping
- 1/4 cup icing sugar, for garnish
- Preheat oven to 375 degrees F. Place the oven rack in the middle position. Prepare a large baking by sheet lining it with a piece of parchment paper.
- In a large bowl toss together sliced SweeTango apples, raisins, brown sugar, cinnamon, rolled oats, lemon zest and lemon juice. Set aside.
- Ensure the phyllo pastry is thawed. Prepare a large work surface. On half of the work surface stack 8 pieces of thawed phyllo sheets. Re-roll, wrap and re-freeze any additional sheets for another use. Cover the sheets with a damp kitchen towel and keep them covered throughout all steps to prevent them from drying.
- Lay one phyllo sheet on the other half of the work surface, with the wider part going across left to right. Brush the sheet all over with melted butter. Place another phyllo sheet directly on top and brush with butter and repeat this process with the remaining phyllo sheets. Reserve some melted butter (or melt more if necessary) for finishing the strudel.
- Mound the apple mixture in a strip across the bottom length of the phyllo pastry leaving a 2” border at the bottom and a 4” border at the sides. Roll tightly into a log while pushing apples to keep them in place. Lightly press down on the roll to flatten slightly and pack in the apples. Crimp the ends and fold them under.
- Gently place strudel seam side down on the prepared baking sheet. Brush the top and sides with the remaining melted butter and sprinkle the top with coarse sugar.
- Bake until the phyllo pastry is golden brown, about 30 – 35 minutes.
- Let cool slightly on the baking sheet for 30 minutes or longer before gently removing the strudel to a board or large platter. To serve, dust with icing sugar and cut the strudel into thick slices.
Rita is a passionate home cook living outside of Toronto, Ontario with her husband and is a mom of two adult daughters. She has a passion for collecting vintage cooking tools and owns far too many to admit. Her food blog, The Kitchen Fairy, is filled with easy-to-follow family recipes and meticulously styled photos. You’ll find everything from quick one-dish dinners, protein-packed vegetarian meals, sweet desserts and healthy baking on her blog that are sure to inspire families to cook.