Apple Strudel



-       Take put the phyllo dough from the freezer and let defrost for an hour prior to starting the dish 

-      Have a damp paper town ready to cover the phyllo dough as to not dry out

-      Place 4 tablespoons of butter in a medium skillet and let melt

-      Add the diced apples, cinnamon, raisins, raw brown sugar and vanilla

-      Allow the ingredients to come together for about 5 to 7 minutes, not overcooking the apples 

-      Take the apple mixture out and place in a bowl to cool before moving on to the next step

-      Take 1 sheet of phyllo and place on the work surface

-      Brush the skeet with the melted butter and sprinkle with graham cracker crumbs

-      Place another layer of phyllo dough and repeat the process four times

-      Place the cooled apple mixture on the right side of the phyllo dough 1 inch away from the edge  

-      Carefully roll the phyllo with the apple mixture side until all tucked and nicely tight

-      Brush the strudel with more melted butter and top with graham cracker crumbs

-      Bake the strudel at 375 degrees or until crispy and brown

-      Garnish with chocolate sauce, butterscotch sauce, ice cream and honey comb

  • 8 sheets Phyllo dough
  • 4 tablespoons olive oil butter blend, melted
  • 1 cup graham cracker crumbs
  • 2 granny smith apples, cored, peeled and small diced
  • 4 tablespoons butter
  • 1 pinch nutmeg
  • ½ teaspoon cinnamon
  • ¼ cup raisins
  • 3 tablespoons raw brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butterscotch sauce
  • 2 tablespoons chocolate sauce
  • 1 pint low fat vanilla ice cream
  • 2 tablespoons honey comb, *optional

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