Paula Deen Apple Strudel

Paula Deen apple strudel turns Granny Smith apples, bourbon-soaked raisins and crisp phyllo into a flaky golden dessert in 30 minutes. Save this easy apple strudel dessert for a holiday table, Sunday dinner or church supper, because it's a make-ahead-friendly Southern bake that feeds 15.

Brush every phyllo sheet with melted butter before you stack the next one, and keep the unbuttered sheets under a damp towel. Phyllo dries out and cracks within minutes, so the strudel would tear when you roll it.

Paula soaks the raisins in warm bourbon or apple juice and tucks crushed shortbread cookies into the filling. The cookie crumbs soak up the apple juices, so the bottom layers stay flaky instead of soggy, and the glaze and warm caramel sauce finish it off.

Paula Deen Apple Strudel

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

15

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

230

kcal

Thin layers of buttered phyllo wrap a spiced filling of tart apples, plump raisins and pecans. It bakes until the pastry turns crackly and golden, then gets a sweet glaze and a drizzle of warm caramel.

Ingredients

• 1/4 cup or apple juice bourbon
  

• 1/2 cup golden raisins
  

• 2 to 3 peeled, cored, halved, and thinly sliced Granny Smith apples
  

• 1/2 juiced lemon
  

• 1 tablespoon finely chopped lemon zest
  

• 1 teaspoon plus more for sprinkling ground cinnamon
  

• 1/2 cup packed brown sugar
  

• 1/2 cup crushed shortbread cookies
  

• 1/4 cup chopped pecans
  

• 2 tablespoons cut into pieces, plus 2 tablespoons melted Butter
  

• 5 sheets from 1 lb package of frozen dough phyllo dough
  

• 1 tablespoon granulated sugar
  

• 2 cups confectioner's sugar
  

• 3 1/2 tablespoons milk
  

• Caramel sauce
  

Directions

• Prep the oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Plump the raisins: Pour 1/4 cup bourbon or apple juice over 1/2 cup golden raisins in a small bowl and microwave on high for 45 seconds. Let them sit for 15 minutes so they soak up the liquid.
• Mix the filling: Combine the raisins, 2 to 3 sliced Granny Smith apples, the juice of 1/2 lemon and 1 tablespoon lemon zest in a large bowl. Add 1 teaspoon cinnamon, 1/2 cup brown sugar, 1/2 cup crushed shortbread cookies, 1/4 cup chopped pecans and 2 tablespoons cut-up butter, then toss until the apples are evenly coated.
• Layer the phyllo: Unfold the phyllo and cover it with a damp towel so it doesn't dry out. Place 1 sheet on the counter, brush it lightly with the 2 tablespoons melted butter, then repeat with the remaining 4 sheets, stacking each one as you go.
• Fill and roll: Spoon the apple mixture onto the nearest third of the phyllo stack, leaving a 2-inch border. Lift the bottom edge over the filling and fold in the side edges, then roll the stack away from you until the filling is sealed and the seam is on the bottom.
• Bake the strudel: Transfer the roll to the prepared baking sheet, brush the top with melted butter and sprinkle with 1 tablespoon granulated sugar. Bake for 30 minutes, until golden brown.
• Make the glaze: Mix 2 cups confectioner's sugar with 3 1/2 tablespoons milk until smooth. If it's too thick, add a little milk, and if it's too thin, add a little more confectioner's sugar.
• Glaze and serve: Pour the glaze over the warm strudel, then sprinkle with a little more cinnamon. Pass warm caramel sauce at the table to drizzle over each slice.

Tools for this recipe

• OXO silicone pastry brush, Reynolds unbleached parchment paper, Nordic Ware half sheet pan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use apple juice instead of bourbon?

Yes, the recipe calls for either one, so apple juice works fine if you'd rather skip the alcohol. The bourbon adds a little warmth, but the raisins plump up just as well with juice.

What can I use if I don't have shortbread cookies?

Crushed vanilla wafers or graham crackers should do the same job. The crumbs soak up the apple juices so the bottom of the strudel doesn't turn soggy.

How do I keep the phyllo from drying out?

Keep the sheets you aren't using under a damp towel while you work. Brush each sheet with melted butter as soon as it goes on the stack, since dry phyllo cracks when you roll it.

Can I make the strudel ahead of time?

You can mix the filling a day ahead and keep it in the fridge, but roll and bake the strudel the same day. Phyllo gets soft once it sits around with a wet filling.

What's the most common mistake with apple strudel?

Overfilling it, or skipping the border, so the filling bursts through the seam. Leave the 2-inch border, roll it snugly and keep the seam on the bottom.