Recipes : Apple Strudel : Food Network

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Apple Strudel
Recipe courtesy Paula Deen, 2007

Ingredients
Apple Strudel:
1/4 cup bourbon or apple juice
1/2 cup golden raisins
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough from 1 pound package of frozen dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
Confectioners' sugar

Caramel sauce, purchased

Glaze:
2 cups confectioners' sugar
3 1/2 tablespoons milk

For the Strudel:

Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment
paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45
seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans,
and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo
on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing
each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch
border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges
over. Continue to roll the stack away from you until the filling is completely sealed in and the
seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and
sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and
confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

Ingredients
For the Glaze:

Directions
Mix ingredients thoroughly.

*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners'
sugar.