Apple strudel with phyllo dough is an easy dessert and also light. If you’re wondering what phyllo dough is: it’s almost free of fats like butter or oil, it’s very thin and crispy and suitable for both sweet and savory dishes because it has a neutral taste; it’s easy to find in supermarkets. The phyllo strudel is a variation of the classic APPLE STRUDEL or of the STRUDEL WITH PUFF PASTRY. Now let’s see how to make the apple strudel with phyllo dough and if you try it let me know. Barbara
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 sheets phyllo dough
- 3 Renette apples
- 2 oz raisins
- 2 1/2 tbsp pine nuts
- 3 1/4 tbsp brown sugar
- 1 tsp ground cinnamon
- as needed powdered sugar
How to make the apple strudel with phyllo dough
Let’s start preparing the apple strudel with phyllo dough: soak the raisins in hot water. Peel the apples, remove the core, cut them into pieces and as you go place them in a bowl of water so they don’t turn brown from oxidation.
When all the apples are cut, drain them well and put them in a bowl. Drain the raisins from their water and squeeze them well, add them to the apples along with the pine nuts, brown sugar and cinnamon. Mix the filling well, cover the bowl with plastic wrap and refrigerate for a couple of hours so it absorbs the flavors.
After the resting time in the refrigerator, take out the filling. Lay one sheet of phyllo dough on the work surface with the long side facing you and brush it with water. Place a second sheet of phyllo on top and brush it with water; proceed in the same way with the remaining sheets, pressing so they adhere well.
Pour the apple filling into the center, fold the phyllo pastry to close the strudel, and place the seam side down so that it seals well during baking.
Bake in a preheated conventional oven at 356°F for 40 minutes. The phyllo dough should be golden and crispy. When baked, remove from the oven and dust with powdered sugar.
How to store the apple strudel with phyllo dough
Store it for 2–3 days in a cake tin at room temperature.
