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Apple-Pear Strudel

Flaky sheets of delicate phyllo encase a deliciously spiced apple and pear filling in this old-fashioned strudel.—Joanie Fuson, Indianapolis, Indiana
  • Total Time
    Prep: 35 min. Bake: 35 min.
  • Makes
    4 servings


  • 1/4 cup sugar, divided
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon grated lemon zest
  • 1/8 teaspoon ground nutmeg
  • 2 cups thinly sliced peeled tart apples
  • 1 cup sliced peeled fresh pears
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 8 sheets phyllo dough (14 inches x 9 inches)
  • 1/3 cup butter, melted


  • In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon zest and nutmeg. Add the apples, pears and extracts; toss to coat.
  • Place one sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven more sheets of phyllo, brushing each layer with some of the butter.
  • Spoon apple mixture lengthwise over phyllo within 2 in. of a long side; fold in edges. Roll up, starting from the long side.
  • Place seam side down in a parchment-lined 15x10x1-in. baking pan. With a sharp knife, cut diagonal slits in top of strudel. Brush with melted butter and sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden brown. Serve warm.
Apple Strudel: Substitute 3 cups thinly sliced peeled tart apples for the apples and pears. Proceed as directed.
Nutrition Facts
1 piece: 306 calories, 16g fat (10g saturated fat), 40mg cholesterol, 198mg sodium, 40g carbohydrate (23g sugars, 3g fiber), 3g protein.

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