Description
Cardamom spiced apples and walnuts wrapped in flaky, buttery phyllo pastry offering a light crunch and sweetness in a seasonal strudel.
Ingredients
Units
Scale
- 1/2 cup (8 tablespoons) granulated sugar
- 1 teaspoon ground cardamom
- 1 teaspoon lemon juice
- 1 teaspoon apple cider
- 3–4 large baking apples, peeled, cored and sliced to 1/4-inch thick
- 10 (9×14-inch) phyllo pastry sheets, thawed
- 8 tablespoons unsalted butter, melted and cooled
- 1/3 cup walnuts, toasted
- 1 tablespoon turbinado or any coarse sugar
Instructions
- In a large bowl, mix 6 tablespoons granulated sugar, cardamom, lemon juice and apple cider together. Toss sliced apples in to coat; set aside.
- Heat oven to 475 degrees F. Line a large jelly roll pan with a silicon baking mat or parchment paper and position pan with its short side facing you. Lay 1 phyllo sheet toward the left of the long side of the pan leaving about 1 inch of sheet hang over the rim. Brush the entire sheet with melted butter and using the remaining 2 tablespoons of granulated sugar, sprinkle a pinch.
- Lay a second sheet toward the right side of the pan, about 2-3 inches overlapping the first sheet from the center. About 1 inch of sheet should hang over the rim. Brush the sheet with butter and sprinkle sugar. Repeat this process of alternating sheets, butter and sugar for the remaining 8 sheets.
- Lay apple slices in a 4-inch wide mound over the center of the sheets. Be sure to leave at least 2-inches free from the edge. Sprinkle walnuts. Fold over one long side of the pastry sheet to cover the apple filling followed by the other long side. Tuck in the short opening ends into the strudel covering any exposed filling. Gently flip the strudel seam-side down. Brush the top with butter, cut 4 2-inch vents across the top and sprinkle turbinado sugar.
- Bake for 15 to 20 minutes or until the strudel becomes golden brown in color. Allow strudel to cool to for 30 minutes before slicing and serving. ENJOY!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Cuisine: Austrian