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Paula's Apple Strudel




Source of Recipe


Paula Deen


Recipe Introduction


I am only saving this recipe in the hopes that I can make it properly with some advice. The filling was fantastic. So good that even if I can't ever figure out how to do the strudel correctly, I'll be using this as a pie filling. As a strudel, it was a disaster. The pastry basically melted into the filling - it formed enough of a layer to prevent the filling from spreading everywhere, but there were no lovely flakey layers, just a thin damp skin. Ick. Also, there was way, way too much filling. I made two strudels and even then there was leftover filling.



List of Ingredients




APPLE STRUDEL:
1/4 c. bourbon
1/2 c. raisins
2 - 3 Granny Smith apples(about 1 lb.), peeled, cored & thinly sliced
1/2 lemon, juiced
1 T. lemon zest, finely minced
1 t. ground cinnamon, plus more for sprinkling
1/2 c. brown sugar, packed
1/2 c. crushed shortbread cookies
1/4 c. chopped pecans
2 T. butter, cut into pieces
5 sheets phyllo dough, thawed
2 T. melted butter for brushing phyllo sheets, or more if needed
1 T. sugar
Confectioners' Sugar
Caramel sauce, purchased

GLAZE:
1 c. confectioners' sugar
1 3/4 T. milk


Recipe



APPLE STRUDEL:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Put the raisins in a microwave-safe bowl and pour the bourbon over them. Microwave at high for 45 seconds. Set aside for 15 minutes.

Mix the raisins, apples, lemon juice, zest, cinnamon, brown sugar, cooky crumbs, pecans and cut up butter in a large bowl.

Unfold phyllo and cover with a damp paper towel. Put one sheet of dough on work surface and brush with butter. Cover with second sheet of dough. Repeat with remaining sheets. Put the apple mixture on the nearest third of the dough, leaving a 2-inch border. Fold up the bottom edge of the dough over the apples and fold in the side edges. Carefully roll up the strudel until the apples are sealed and the seam is on the bottom. Place on the baking sheet and brush with additional butter and sprinkle with sugar.

Bake for 30 minutes, until golden brown. Drizzle with the glaze and sprinkle with cinnamon and confectioners' sugar. Serve with the warmed caramel sauce.

GLAZE:
Mix ingredients thoroughly, thinning with additional milk, if necessary.

Serves 8-12