Best Apple Strudelpaula Deen Recipes

Paula Deen's Apple Strudel image

Provided by Juenessa

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup Bourbon or 1/4 cup apple juice
1/2 cup golden raisin
2 -3 granny smith apples, peeled, cored, halved, and thinly sliced (about 1 pound)
1/2 lemon, juice of
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookie
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough, from 1 pound package of frozen dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
confectioners' sugar
caramel sauce, purchased
2 cups confectioners' sugar
3 1/2 tablespoons milk

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.

Nutrition Facts : Calories 356.5, Fat 9.3, SaturatedFat 4.2, Cholesterol 16.2, Sodium 108.8, Carbohydrate 64.4, Fiber 2, Sugar 53.4, Protein 1.9

Apple Strudel image

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 15

1/4 cup or apple juice bourbon
1/2 cup golden raisins
2 to 3 peeled, cored, halved, and thinly sliced Granny Smith apples
1/2 juiced lemon
1 tablespoon finely chopped lemon zest
1 teaspoon plus more for sprinkling ground cinnamon
1/2 cup packed brown sugar
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 tablespoons cut into pieces, plus 2 tablespoons melted butter
5 sheets from 1 lb package of frozen dough phyllo dough
1 tablespoon granulated sugar
2 cups confectioner's sugar
3 1/2 tablespoons milk
caramel sauce

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.

Apple-Brandy Strudel image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 11

1 cup dried breadcrumbs
3/4 cup grated peeled red apple (1 to 2 apples)
1/2 cup golden raisins
1/4 cup pitted prunes, coarsely chopped
1/4 cup honey
2 tablespoons Armagnac or other good-quality brandy
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 teaspoon coarse salt
5 sheets phyllo dough (at least 11 by 14 inches), thawed if frozen
1/2 cup (1 stick) unsalted butter, melted
Confectioners' sugar and whipped cream, for serving

Steps:

Preheat oven to 375 degrees, with rack in upper third. Gently stir together breadcrumbs, apple, raisins, prunes, honey, brandy, cinnamon, and salt in a medium bowl. Set filling aside.
Brush a sheet of phyllo with butter. Top with 2 sheets, and brush with butter; repeat. Spread with filling. Starting at a short end, roll to enclose filling. Transfer, seam side down, to a baking sheet lined with parchment paper.
Bake until golden brown, about 35 minutes. Transfer strudel to a wire rack; let cool 15 minutes. Sprinkle with cinnamon and sugar, and serve with whipped cream.