Apple-Pear Phyllo Strudel
This recipe makes creative use of phyllo dough in a delicate luscious dessert. For variety, make an apple tart by layering oiled phyllo sheets in a sunburst pattern, adding apple filling in the center, and folding up edges to cover filling.
Serves: 8Hands-on: 35 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 1⁄4 cup sugar, divided
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. lemon zest
- 1 Tbsp. apple juice
- 1⁄2 tsp. ground cardamom
- 1⁄8 tsp. ground nutmeg
- 1⁄4 tsp. salt
- 1 1⁄2 tsp. ground cinnamon, divided
- 2 medium apples, peeled, cored, and diced
- 2 medium pears, peeled, cored, and diced
- 2 tsp. arrowroot starch
- 3⁄4 cup canola oil
- 10 sheets phyllo dough, thawed overnight in refrigerator
- Preheat oven to 350°F.
- Whisk together 1 tablespoon sugar, lemon juice, zest, apple juice, cardamom, nutmeg, salt, and 1⁄2 teaspoon cinnamon.
- Add apples, pears, and arrowroot starch to liquid mixture. Mix to combine.
- In a separate bowl, mix together remaining 3 tablespoons sugar and 1 teaspoon cinnamon.
- Place a sheet of parchment paper on flat surface. Place 1 layer of phyllo dough on parchment paper. Brush oil on phyllo dough and sprinkle cinnamon sugar mixture over sheet. Lay another sheet of phyllo dough on top of first. Brush with oil and sprinkle cinnamon sugar mixture over sheet. Repeat with remaining 3 layers of phyllo dough, until all 5 sheets are stacked, one on top of the other.
- Place a 3-inch wide scoop of apple pear mixture on one end of sheets, 2 inches from edge and sides. Lift up parchment paper and let phyllo dough roll around filling until dough is rolled into a log.
- Brush top of strudel with oil and sprinkle with cinnamon sugar. Using parchment paper, transfer log to baking sheet. Repeat procedure for second strudel.
- Bake for 35 minutes, or until deep golden brown. Cool for 10 minutes. Cut each strudel into 4 portions and serve.