Viennese Apple Phyllo Strudel

Overall Rating
(160 votes, average: 2.81 out of 5)
Read 1 Review       Write a Review         Views 41487

Description:
With a filling that blends brandy-soaked raisins and Granny Smith apples with chopped walnuts and apricot preserves, these flaky-crusted strudels will lend a sweet and refined finale to your next dinner gathering.
Ingredients:

  • 1/2 cup dark raisins
  • 2 tablespoons brandy
  • 2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored
  • 1/2 cup walnuts, chopped
  • 2 tablespoons sugar
  • 2 tablespoons butter, softened
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter
  • 1/2 cup breadcrumbs
  • 1/2 cup apricot preserves
  • 1 tablespoon brandy
  • 10 sheets Athens Fillo® Dough (9″ x 14″ ), thawed
  • Powdered sugar to dust

Directions:

  1. In large bowl, soak raisins in 1 tablespoon brandy for 2 hours. Add apples, walnuts, sugar, 2 tablespoons butter, lemon peel, cinnamon and vanilla. Mix well and set aside. In small skillet, over medium heat, melt 2 tablespoons butter and stir in breadcrumbs. Cook about 2 minutes or until lightly browned. In small saucepan over low heat, melt apricot preserves and stir in brandy. To prepare large strudels, use 5 sheets of fillo per roll according to directions for (hyperlink). Spread warm apricot mixture on top fillo sheet and sprinkle with breadcrumbs. Spread with apple mixture and roll up, placing the strudel seam side down on greased baking sheet. Score top into 6 equal sections. Repeat procedure for remaining 5 sheets of fillo. Bake in preheated 350ºF oven for 45 to 50 minutes or until golden brown. Cool. Dust with powdered sugar.
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Recipe Reviews

Overall Rating 160 votes, average: 2.81 out of 5160 votes, average: 2.81 out of 5160 votes, average: 2.81 out of 5160 votes, average: 2.81 out of 5160 votes, average: 2.81 out of 5 2.81 votes
(160 votes, average: 2.81 out of 5)
  • brushjl

    i don’t get why others didn’t like this. i thought it was great. i served it to my macedonian exchange student and h said it tasted like the old country. i didn’t find it very hard to make either. i had cherry preserves on hand and used those instead of apricot and it worked fine.

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