Quick apple strudel recipe and great for fall! Delicious with ice cream. With phyllo dough, best to eat this right out of the oven. If you have any leftovers, just reheat it at 350 for 10 min and you will get the crunchy phyllo dough again!
I did not have apple pie filling, so I did what the author suggested and combined 2.5 peeled and cubed apples with 2 tablespoons apple juice, 1 tablespoon flour, a pinch of salt, and 1/8 cup brown sugar. I also added some raisins in the strudel and microwaved it in some apple juice. Next time, will try using granny smith apples.
Quick apple strudel (~from the Sprice)
Ingredients:
·
1 (21 ounce) can apple pie filling
·
1 cup chopped walnuts (used chopped walnuts)
·
1/2 teaspoon cinnamon
·
1 teaspoon lemon zest (I omitted)
·
9 sheets frozen filo dough, thawed
·
1/3 cup butter, melted
·
1/4 cup sugar
·
1/2 teaspoon cinnamon
Directions:
·
Preheat the oven to 375° F.
·
Using a slotted spoon, remove the apples from
the pie filling, discarding much of the thick liquid. Place the apples in a
medium bowl; then stir in walnuts, 1/2 teaspoon cinnamon, and lemon zest.
·
In a small bowl, combine 1/4 cup sugar and 1/2
teaspoon cinnamon and mix well.
·
On work surface, place one sheet of filo dough.
Brush with some of the melted butter and sprinkle with a generous teaspoon of
the cinnamon sugar mixture.
·
Repeat layers,
using all of the filo dough.
·
Spoon apple filling across one long end of the
filo stack, leaving a 2" border along one long edge and the sides. Brush
edges around apple filling with butter.
·
Fold in side edges, then roll up filo dough,
enclosing the filling. Brush edge with butter and seal. Brush butter over the
entire roll.
·
Using two spatulas, carefully place the roll on
an ungreased cookie sheet.
·
Bake for 20-30 minutes or until the pastry is golden brown and
crisp. Cool on pan for 10 minutes, then using two spatulas, remove to wire
rack to cool. Serve warm.
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