Prep time: 35 min

Cook time: 45 min

Total time: 80 min

Apple Strudel
Copyright Recipe © 2020 Woodland Foods



  1. Add the diced apple to a medium bowl, stir in water. Allow to absorb liquid overnight. Drain off any excess water the next day.

  2. Prehat an oven to 350F. In a large bowl, mix the rehydrated apples, one third cup of the sugar, AP flour, raisins, lemon zest, breadcrumb, sliced almonds, cinnamon, nutmeg and salt.

  3. On a clean surgace, lay out one sheet of phyllo dough, brush the entire sheet with melted butter. Lay the sheet of phyllo over that, and brush again with melted butter. Repeat with the remaining phyllo sheets.

  4. Spoon the apple mixture on to the layered phyllo sheets, about an inch from the edge. Pack tightly until a large log is formed close to the edge. Carefully roll the apple filling in the phyllo dough. Place on a baking rack that has been sprayed with pan release, seam side down. Sprinkle with the remainder of the sugar.

  5. Bake for 40 to 45 minutes, until phyllo is golden brown and filling is cooked through. Remove from oven and allow to cool to room temperature for at least one and a half hours.

  6. When strudel is cool, dust with powdered sugar. Slice and serve with favorite ice cream or vanilla sauce.