Real Recipes From Real Home Cooks ®

sherry's 2 times the apple-strudel

Recipe by
sherry monfils
worcester, MA

This may seem daunting at first because of all the direction, but really, this is the easiest strudel I've ever made that tasted like it came from my grandmas kitchen. It actually is my grandmas recipe!! LOL. But, I lightened it up a bit so you can have a slice w/ no quilt! Enjoy:-)

yield 16 serving(s)
prep time 40 Min
cook time 40 Min
method Bake

Ingredients For sherry's 2 times the apple-strudel

  • 3 lg
    golden delicious apples, peeled, cored, cut into chunks
  • 20
    dried apple slices, coarsely chopped. i buy the dried fruit in the produce aisle
  • 1/2 c
    no sugar added, apple juice
  • 1/3 c
    dark raisins
  • 1/3 c
    zing, sugar baking substitute, or sugar
  • 2 Tbsp
  • 1 tsp
    ground cinnamon
  • 1 tsp
  • 3/4 c
  • 4 Tbsp
    unsalted butter, melted
  • 4
    gingersnap cookies
  • 12
    sheets of frozen phyllo dough, thawed
  • sprinkling of powdered sugar

How To Make sherry's 2 times the apple-strudel

  • 1
    Filling: Combine fresh apples and dried apples, apple juice, raisins, Zing, ( or sugar,) cornstarch and cinnamon in lg non-stick skillet. Place the heat at medium and cook, stirring, until apples are very tender and mix is a little thickened.
  • 2
    Stir in vanilla. Set aside to let cool. In food processor, combine walnuts and gingersnap cookies. Pulse until finely ground. Heat oven to 375. Spray a lg baking sheet w/ cooking spray, or you could line w/ parchment paper to keep from sticking. Reserve 2 tsp of the melted butter. Place 1 sheet of phyllo dough on a clean kitchen towel. Lightly brush w/ some of the remaining butter.
  • 3
    Top w/ another sheet of phyllo dough, lightly brush w/ butter. Sprinkle w/ 1 tbsp of cookie-crumb mix. Repeat layering with the dough, cookie-crumb mix and butter, ending w/ a sheet of phyllo dough. Spoon apple filling over phyllo, leaving a 2" border. Using the kitchen towel, start rolling up at the long side, jelly-roll style and then cut strudel in 1/2. Place strudel halves, seam-side down on baking sheet. Brush w/ reserved butter. W/ a small, sharp knife, make 7 evenly-spaced cuts through top layers of phyllo, trying not to cut all the way through. Do this to each strudel. Bake about 40-45 mins, or until a golden color and the fruit is bubbly. Let cool. Sprinkle with just a little powdered sugar and slice the strudel through the cuts you already made.