Publisher Photo
Publisher Photo
Flaky sheets of delicate phyllo encase a deliciously spiced apple and pear filling in this old-fashioned strudel.—Joanie Fuson, Indianapolis, Indiana
Recommended: 25 Best Fall Desserts
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.

Ingredients

  • 1/4 cup sugar, divided
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon grated lemon peel
  • 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

Directions

In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon peel 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 paper-lined 15-in. x 10-in. x 1-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. Yield: 4 servings.
Apple Strudel: Substitute 3 cups thinly sliced peeled tart apples for the apples and pears. Proceed as directed.
Originally published as Apple-Pear Strudel in Taste of Home Baking Book 2011, p242

Nutritional Facts

1 piece: 306 calories, 16g fat (10g saturated fat), 40mg cholesterol, 198mg sodium, 40g carbohydrate (23g sugars, 3g fiber), 3g protein.

  • 1/4 cup sugar, divided
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon grated lemon peel
  • 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
  1. In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon peel and nutmeg. Add the apples, pears and extracts; toss to coat.
  2. 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.
  3. Spoon apple mixture lengthwise over phyllo within 2 in. of a long side; fold in edges. Roll up, starting from the long side.
  4. Place seam side down in a parchment paper-lined 15-in. x 10-in. x 1-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. Yield: 4 servings.
Apple Strudel: Substitute 3 cups thinly sliced peeled tart apples for the apples and pears. Proceed as directed.
Originally published as Apple-Pear Strudel in Taste of Home Baking Book 2011, p242

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