Paula Deens Apple Strudel Recipes

APPLE STRUDEL

Steps:

• Preheat the oven to 350 °F. Line a baking sheet with parchment paper.
• In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.
• Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans and 2 tablespoons cut butter in a large bowl.
• Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
• Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.
• Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioner's sugar. Pass warm caramel sauce, to drizzle over the strudel.
• For the Glaze:
• Mix milk and confectioner's sugar thoroughly.
• *Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioner's sugar.

PAULA DEEN'S APPLE STRUDEL

Steps:

• For the Strudel:
• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment paper.
• In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds.
• Let sit for 15 minutes.
• Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
• Remove the phyllo dough from the box, unfold, and cover with a damp towel.
• Place 1 sheet of phyllo on the work surface and brush lightly with melted butter.
• Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
• Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border.
• Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over.
• Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom.
• Transfer to the prepared baking sheet.
• Brush the top with melted butter and sprinkle with granulated sugar.
• Bake for 30 minutes, until golden brown.
• Pour over the glaze and sprinkle with cinnamon and confectioners' sugar.
• Pass warm caramel sauce, to drizzle over the strudel.
• For the Glaze:
• Mix ingredients thoroughly.
• *Cook's Note: If too thick add a little bit of milk.
• If too thin add a little bit of confectioners' sugar.

CRISPY HONEY-APPLE STRUDEL

Steps:

• In a large skillet, melt butter over medium heat. Add apples, and cook, stirring frequently, for 2 minutes. Add ¾ cup apple juice, cinnamon, and nutmeg. Bring to a boil; reduce heat, and simmer for 8 minutes or until apples are tender.
• In a small bowl, stir together cornstarch and remaining ¼ cup apple juice. Add to apple mixture, and cook, stirring constantly, for 1 minute or until mixture is very thick. Stir in honey. Let cool to room temperature, then cover and refrigerate for at least 1 hour or for up to 3 days.
• Preheat oven to 400°. Line baking sheets with parchment paper.
• On a clean, flat surface, unfold phyllo dough. Stack 5 phyllo sheets on top of each other, spraying each sheet with butter-flavored cooking spray. Spoon 1 cup apple mixture down center of phyllo stacks, leaving a 1-inch border on short sides. Fold short sides over filling; spray with cooking spray. Fold one long side over apple mixture; spray with cooking spray. Fold remaining long side of phyllo sheets over to completely enclose filling; spray with cooking spray. Carefully place strudel, seam side down, on prepared pans. Using a sharp knife, make 1-inch slits into strudel at 1-inch intervals, and spray with cooking spray. Repeat procedure with remaining phyllo sheets, apple mixture, and cooking spray.
• Bake for 12 minutes or until golden brown. Let cool for 15 minutes. Sprinkle with confectioners' sugar, and serve warm.