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.

Carolyn Malcoun
Source: EatingWell Magazine, September/October 2015

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Recipe Summary

total:
1 hr 30 mins
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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; protein 3.4g 7% DV; carbohydrates 41.7g 14% DV; exchange other carbs 3; dietary fiber 2.1g 8% DV; sugars 20.5g; fat 17.7g 27% DV; saturated fat 7.9g 40% DV; cholesterol 37.6mg 13% DV; vitamin a iu 693.4IU 14% DV; vitamin c 3.4mg 6% DV; folate 45.1mcg 11% DV; calcium 29.6mg 3% DV; iron 1.3mg 7% DV; magnesium 10.3mg 4% DV; potassium 113.3mg 3% DV; sodium 216.4mg 9% DV; thiamin 0.2mg 20% DV; added sugar 8g.