Description
A quick and impressive homemade apple strudel using store-bought phyllo dough, featuring tart Granny Smith apples, warm spices, and a vanilla bourbon glaze.
Ingredients
Scale
- 4 large Granny Smith apples, peeled and thinly sliced (about 1 kg)
- ½ cup granulated sugar (100g)
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 tablespoon lemon juice
- ½ cup raisins or dried cranberries (60g), soaked and drained
- 1 package phyllo dough (450g), thawed
- ½ cup unsalted butter (115g), melted
- 1 cup confectioners’ sugar (120g), sifted
- 2–3 tablespoons bourbon whiskey
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet or jelly roll pan with parchment paper.
- In a large bowl, toss sliced apples with sugar, cinnamon, nutmeg, lemon juice, and drained raisins. Let sit for 10 minutes to draw out moisture, then drain excess liquid.
- Unroll phyllo dough and keep unused sheets covered with a damp towel. Trim sheets if necessary to fit the baking sheet.
- Layer 8-10 sheets of phyllo dough on the baking sheet, brushing each sheet lightly with melted butter and slightly offsetting them to create a mosaic pattern.
- Spread the apple mixture evenly over the bottom half of the phyllo rectangle, leaving a 1-inch border.
- Starting from the long edge with the filling, gently roll the dough over the apples, tucking in the filling as you go. Fold in the sides and continue rolling into a log. Pinch the seam to seal.
- Place the strudel seam-side down on the pan. Brush the top generously with remaining melted butter.
- Bake for 20-25 minutes until the top is deep golden brown and crisp. Rotate the pan halfway through for even browning.
- While baking, whisk together confectioners’ sugar, bourbon, vanilla, and salt. Add heavy cream one teaspoon at a time until a drizzle-able consistency is reached.
- Let the strudel cool for 5 minutes, then drizzle with the vanilla bourbon glaze before serving.
Notes
Keep phyllo dough covered with a damp towel while working to prevent drying out. Use tart apples like Granny Smith to balance the sweetness. For best results, drain the apple mixture well before assembling to avoid a soggy bottom. The strudel tastes even better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 3
- Protein: 3
Keywords: apple strudel, Oktoberfest dessert, phyllo dough recipe, bourbon glaze, easy homemade dessert, fall baking, quick dessert