Best Phyllo Apple Strudel Recipes

PHYLLO APPLE STRUDEL

Steps:

• In a large bowl, combine cinnamon, breadcrumbs, lemon zest, sugar, and diced apple.
• Divide package of phyllo into half (each half makes one strudel).
• Brush each sheet of pastry with melted butter.
• Top with another sheet of pastry and repeat until half of phyllo is used.
• Sprinkle lightly with additional breadcrumbs.
• Divide apple filling in half and spread along length of layered phyllo.
• Roll phyllo loosely over filling to create a roll and place on parchment lined baking sheet.
• Brush generously with butter.
• Repeat with remaining phyllo and apple filling.
• Bake@ 400 for 20 minutes, reduce to 350 and bake for an additional 10 minutes Dust cooled strudels with icing sugar.

APPLE PHYLLO STRUDEL

Steps:

• 1. Preheat the oven to 350 degrees. Combine the apples, dried cranberries, brown sugar and cinnamon in a saucepan and cook for about 10 minutes or until tender. Let stand for 10 minutes to cool.
• 2. Layer 2 sheets of the phyllo on a work surface and spray with nonstick cooking spray; sprinkle with cookie crumbs. Repeat the layers 2 times with the remaining sheets. Spread the apple mixture over the phyllo. Roll the phyllo from the 12-inch side to enclose the filling.
• 3. Place the roll on a baking sheet sprayed with nonstick cooking spray. Bake for 25 minutes. Cool for 10 minutes before slicing to serve. Arrange on serving plates.
• 4. Serve with vanilla yogurt or frozen vanilla yogurt and top with the mint and raspberries. You may also serve with cinnamon cream.

APPLE-PHYLLO STRUDEL

Steps:

• Heat oven to 350°F. In a 12-inch nonstick pan over medium heat, cook apples with dried fruit, sugar and cinnamon until tender, about 10 minutes. Let cool, reserving liquid for optional sauce. Layer 2 phyllo sheets on top of each other. Coat top of phyllo layer with cooking spray; sprinkle with 1/3 of cookie crumbs. Layer 2 more sheets of phyllo on top, coat with cooking spray, then crumbs; repeat once more. Spread apple mixture on top; roll up from the shorter end. Coat a cookie sheet with cooking spray. Place strudel on sheet and bake 25 minutes or until golden brown. Let cool. Cut into 8 pieces. Place a slice on each plate; top with berries. Optional sauce: Mix yogurt with reserved liquid and drizzle over slices.

PHYLLO APPLE STRUDEL PURSES

Steps:

• Preheat oven to 375 farenhiet. Line a baking sheet with parchment paper or foil. Combine brown sugar, dried cherries, walnuts and cinnamon in a small bowl. Add apples and stir to evenly coat apples with sugar. Work with one sheet of phyllo at a time and keep remaining sheets covered. Fold phyllo cross-wise then lengthwise into quarters. Scoop one fourth of apple mixture ontu center of folded phyllo. Bring corners and sides of phyllo up into a bundle and pinch tightly at center to hold closed. Place bundle on prepared pan. Immediately brush phyllo with one teaspoon of the butter and sprinkle with 1/2 teaspoon cinnamon sugar. Repeat with remaining apple mixture and three sheets of phyllo. Bake 15 minutes or until phyllo is browned and apple juices begin to sizzle.

APPLE-PECAN PHYLLO STRUDEL

Steps:

• Heat oven to 375ºF.
• Combine dry pudding mix, nuts, flour, lemon zest and cinnamon in large bowl. Add apples; toss until evenly coated.
• Unfold phyllo sheets; cover with plastic wrap, then a damp towel. Spray 1 phyllo sheet with cooking spray; top with 5 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed.
• Spoon half the apple mixture down one short side of phyllo stack, leaving a 1-inch border. Fold over both long sides of phyllo, then roll up, starting at apple-topped short side. Place, seam side down, on parchment-covered baking sheet. Repeat with remaining phyllo sheets and apple mixture. Brush with butter. Cut diagonal slits in top of each.
• Bake 25 to 30 min. or until golden brown. Cool 5 min. Sprinkle with powdered sugar. Serve warm.

PHYLLO DOUGH APPLE STRUDEL

Steps:

• Chop apples and mix with lemon juice, 1 1/2 tsp. cinnamon, nectar, 1 Tbsp. sugar, walnuts, vanilla extract, salt and 1 tablespoon of the melted butter. Set aside. Mix melted butter (and oil), 1/4 tsp cinnamon, 2 tsp sugar in a small dish. Lay one sheet of phyllo dough out and brush with melted butter mixture. Repeat layering until all 10 sheets of phyllo are used. Put all the apple mixture in the center of the dough. Fold one side over mound of apples. Brush top layer with butter and fold other side to overlap about an inch. Lay sheet of parchment paper over and flip so seam side is down on top of parchment on baking sheet. Press ends together gently (some juice will leak out when baking). Brush top with remaining melted butter and sprinkle with cinnamon and a little sugar. Bake at 350 for about 30 minutes or until browned and puffed up. Let cool a bit before cutting using a very sharp knife. Serve alone or with vanilla ice cream.

PHYLLO APPLE STRUDEL

Steps:

• Heat oven to 450 F. Brush a large baking sheet with melted butter. Set aside. Combine almonds and walnuts in a small bowl. Set aside. Combine apples, raisins, 2 tablespoons sugar, lemon zest, and cinnamon in a medium bowl. Set aside. Bring 3/4 cup water and cornstarch to a boil in a small saucepan, stirring constantly until thick and smooth. Add 4 remaining tablespoons sugar, and stir until dissolved. Pour over apples; stir to combine. Place a sheet of phyllo on a flat work surface to form a square. Brush with butter. Place a second sheet over the first. Brush with butter. Repeat four times. Spread 1/4 cup nuts over bottom third of phyllo in a 1-inch wide line parallel to and about 3 inches from the edge of pastry. Top with a sheet of phyllo and brush with butter. Spread half of apple mixture in a 3 1/2-inch wide line covering the nuts. Sprinkle with cinnamon. Top with a sheet of phyllo and brush with butter. Fold in right and left sides of phyllo about 1 inch. Fold phyllo over once to cover apples. Brush with butter. Roll like a cigar almost to end, brushing all surfaces with butter. Fold in ragged edges and brush with butter. Finish rolling and place seam-side down in prepared pan. Brush top of strudel lightly with butter and bake until pastry is golden brown and fruit is bubbling, 35-40 minutes. Let cool and then transfer to a serving platter. Serve warm or at room temperature, cut into slices.