Strudel may look fussy and complicated, but the multiple layers of phyllo actually make this dessert very forgiving and earn you baking-genius points. Plus, this recipe makes three strudel, so you can eat one now and freeze the other two for a quick, impressive dessert. Source: EatingWell Magazine, September/October 2015

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Position rack in lower third of oven; preheat to 450 degrees F. Line a large baking sheet with parchment paper.

  • Combine cider and cherries in a small saucepan. Bring to a boil over high heat. Remove from heat and let cool.

  • Mix apples, 6 tablespoons sugar, breadcrumbs, lemon juice, cinnamon and salt in a large bowl. Drain the cherries, reserving the cider. Stir the cherries into the apple mixture.

  • Combine butter and oil. Cut a piece of parchment paper a bit larger than a sheet of phyllo and place on a clean work surface. You are going to make 3 strudels, using 6 sheets of phyllo for each. Place one sheet of phyllo on the parchment with a long side facing you. Brush with a little of the butter mixture. Repeat, stacking 6 layers total, brushing each with some of the butter mixture. Place one-third of the filling (about 3 cups) in a long wide strip about 1/2 inch from the bottom of the phyllo, leaving about 1 inch on both short sides. Fold the short ends over the filling, then loosely roll up from the bottom. Place seam-side down on the prepared baking sheet. Make 2 more strudels the same way, placing them all on the baking sheet. Cut 3 slits into the tops.

  • Bake the strudels until golden brown, 15 to 17 minutes. Cool on the pan on a wire rack to room temperature.

  • To prepare cider whipped cream: Boil the reserved cider in a small saucepan over high heat until reduced to about 1/4 cup, 10 to 12 minutes (watch carefully at the end so the syrup doesn't burn). Transfer to a medium bowl and let cool for 15 minutes. Add cream and the remaining 1 tablespoon sugar and beat with an electric mixer until soft peaks form.

  • Cut each strudel into 4 pieces. Serve with the cider whipped cream.


Make Ahead Tip: Prepare through Step 4, wrap in plastic and then tightly in foil; freeze for up to 6 months. Freeze the reserved cider separately, if desired, for Step 6. To bake strudel: Unwrap, place (unthawed) on a parchment-lined baking sheet and brush with melted butter or oil. Bake at 375 degrees F until crisp, 40 to 50 minutes.

Nutrition Facts

345 calories; 17.7 g total fat; 7.9 g saturated fat; 38 mg cholesterol; 216 mg sodium. 113 mg potassium; 41.7 g carbohydrates; 2.1 g fiber; 21 g sugar; 3.4 g protein; 693 IU vitamin a iu; 3 mg vitamin c; 45 mcg folate; 30 mg calcium; 1 mg iron; 10 mg magnesium; 8 g added sugar;