From gala to ambrosia, I have been enjoying these juicy and delectable fall bounties. I have been eating it fresh for snacks, used it in salads or baked it for desserts. One of the baked desserts I made is this popular pastry; apple strudel. In addition to apples, the filling consists of cranberries, walnuts, cinnamon, nutmeg and clove, thus giving this wonderful treat lots of flavors. To make it easier and less labor intensive, phyllo dough was used. The flaky dough was layered, rolled and baked around the apple filling. A slice of this delicious apple strudel and a scoop of ice cream is a good way to end a wonderful meal. Yummy!

Cooking Tips for Perfect Apple Strudel

To make your apple strudel truly shine, it’s essential to prepare your apples properly. Choose a mix of sweet and tart varieties like Granny Smith and Honeycrisp for a balanced flavor. Be sure to slice the apples thinly to ensure they cook evenly. When mixing the filling, let the cranberries soak in warm water for about 10 minutes before adding them to the mix. This helps plump them up and enhances their flavor. When working with phyllo dough, keep it covered with a damp cloth to prevent it from drying out while you layer it. Brush each layer with melted butter for extra flakiness. For a nice golden-brown finish, give the strudel a light egg wash before baking. Lastly, let it cool for a few minutes after taking it out of the oven. This will help set the filling and make slicing easier.

Serving Suggestions and Variations

Serving apple strudel is all about enhancing the experience. A scoop of vanilla ice cream or a dollop of whipped cream adds a creamy contrast to the flaky pastry. For a seasonal twist, try serving it with a drizzle of caramel sauce or a sprinkle of powdered sugar. If you’re feeling adventurous, consider adding a scoop of cinnamon ice cream for an extra kick. There are plenty of variations to explore as well. For a nutty flavor, swap walnuts for pecans or hazelnuts. You can also experiment with other fruits like pears or blueberries. If you prefer a more festive touch, add a handful of raisins or even a splash of brandy to the filling. Each variation offers a unique taste while keeping the essence of the classic apple strudel.

Frequently Asked Questions

Can I use fresh cranberries instead of dried?

Fresh cranberries can be used, but you’ll need to adjust the sweetness since they are much more tart. Consider adding a bit more sugar to the filling to balance the flavors.

What apples are best for apple strudel?

A mix of sweet and tart apples works best, so try using Granny Smith and Honeycrisp. This combination gives a nice balance of flavor and texture.

How should I store leftover apple strudel?

Store leftover apple strudel in an airtight container at room temperature for up to two days. If you want to keep it longer, you can refrigerate it for up to a week.

Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance and store it in the fridge. Just remember to let it come to room temperature before using it in the strudel.

What should I serve with apple strudel?

A scoop of vanilla ice cream or a dollop of whipped cream pairs perfectly with apple strudel. You could also serve it with a drizzle of caramel sauce for an extra treat.

Apple Strudel with Cranberries and Walnuts

Liza A

Crispy phyllo envelops tender apples, tart cranberries, and crunchy walnuts, all spiced with cinnamon and nutmeg for a cozy dessert that's easy to whip up.

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Prep Time 25

Cook Time 30

Total Time 55

Course Dessert

Cuisine American

Servings -7 servings

Calories 350 kcal

Ingredients

½ cup dried cranberries
3 medium red apples peeled, cored and thinly sliced
1 tbsp lemon juice
1/3 cup packed golden brown sugar
½ cup walnut pieces
2 tbsp all-purpose flour
½ tsp ground cinnamon
Pinched of ground nutmeg clove and salt
5 sheets phyllo pastry thawed
1/3 cup melted butter
Icing sugar for dusting
Whipped cream or vanilla ice cream

Instructions

In a small bowl, cover the dried cranberries with 1 cup hot water. Soak for 30 minutes and then drain well.
Placed apples and lemon juice in a medium bowl and toss to coat. Mix in the cranberries, brown sugar, walnuts, flour spices and salt.
Place an oven rack in the middle position. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Set one sheet of phyllo on a work surface, with the wider side parallel to you. Brush the top of the sheet lightly with the melted butter. Top with another sheet and brush it lightly with butter. Repeat these steps until all the phyllo is used.
Place the layered phyllo sheets on the baking sheet. Spoon on the apple mixture and shape it into a long narrow rectangle along the bottom of the pastry nearest you. Fold over the sides of the pastry about 2 inches on either side, and then carefully and tightly as you can, roll the filling into the pastry.
Brush the top of the strudel with a little melted butter. Make a shallow diagonal cuts, about 2 inches apart, into the top of the pastry to make it easier to cut after baking. Bake for 30-35 minutes, until puffed and golden.
Allow the strudel to rest at least 15 minutes before serving. To serve, dust strudel with icing sugar and then slice into portions. Serve slices of the strudel with dollop of whipped cream or scoop of ice cream.
Enjoy!

Notes

Recipe source: Eric Akis

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 3gFat: 20gSaturated Fat: 5gCholesterol: 15mgSodium: 150mgFiber: 3gSugar: 20g

Keyword apple strudel, cranberries, dessert, phyllo pastry, walnuts

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