Apple Strudel with Phyllo and Cardamom
An easy version of traditional apple strudel, using frozen phyllo pastry sheets, this fall dessert is filled with cardamom apples and bourbon-soaked raisins.
Servings 10 Slices
Calories 76kcal
Ingredients
- ¼ Cup Golden Raisins
- 2 oz Bourbon
- 4 Tbsp Butter divided
- 2 Tbsp Brown Sugar
- 1 tsp Cinnamon
- 1 ½ tsp Cardamom
- ¼ tsp Ground Cloves
- 3 Medium Apples peeled if desired, and cut into ¼-inch slices
- 2 Tbsp Apple Cider
- 5 Sheets Phyllo Pastry
Instructions
- Refer to the instructions on your phyllo pastry. If frozen, thaw according to the manufacturer's instructions, so it's ready to use.
- Preheat the oven to 400°F and line a sheet pan with parchment paper. In a small bowl, combine the raisins and bourbon. Microwave for 20 seconds and stir, then set aside.
- In a large saucepan, melt 2 Tbsp of the butter over medium heat. Then add in the brown sugar, cinnamon, cardamom, and cloves, and stir until combined.
- Add in the apples and apple cider. Add the liquid from the raisins, setting the raisins themselves aside. Stir to combine, then cover and cook for 6-8 minutes, stirring occasionally, until the apples are fork tender and coated.
- Use a slotted spoon to remove the apples into a heat-proof bowl, leaving any excess syrup behind in the pot. Drain the bourbon from the raisins into the pot, and then add the raisins to the apples and stir to combine.
- Add the remaining butter to the pot, and cook on medium, stirring until the butter has melted. Turn off the heat, and transfer the butter mixture to a small heat-proof dish.
- Prepare a work surface by lining a second sheet pan or a large cutting or serving board with parchment paper. Place a sheet of phyllo on the surface, and cover the rest with a wet paper towel while not in use.
- Using a pastry brush, spread just under ¼ of the butter mixture over the phyllo, being careful not to tear the dough. Add another sheet of phyllo and repeat spreading with the butter mix until you have 5 total layers.
- On top of the fifth sheet of phyllo, add the apple and raisin filling in a row in the center, parallel to the longer side of the phyllo. Fold in both sides of the dough to make a tube. Place the first prepared sheet pan upside down on top, and carefully flip the entire work surface and the strudel over so the seam side is down on that pan.
- Brush the top with the remaining butter mixture, and then bake for 12-18 minutes, until the edges of the pastry are flaky and browned. Let cool for 15-20 minutes, then cut into 1-inch rings. Serve with whipped cream or vanilla ice cream.
Notes
- What apples should I use? Use firm baking apples, such as Granny Smith or HoneyCrisp. Avoid apples that do not hold their shape, like McIntosh varieties.
- Can I quickly thaw phyllo? If you forget to thaw your frozen phyllo overnight, you can microwave it inside the plastic wrapping for 30 seconds. However, following the instructions may result in a better end product.
- What are some substitutions?
- If you prefer to skip the bourbon, soak the raisins in water or watered down apple cider.
- To replace the apple cider, use water.
- I have not tried this with other fruit, but firm pears such as Bosc should work well.
- If you don't like cardamom, you can replace the spices with an equal amount of apple or pumpkin pie spice, or any combination of allspice, cloves, ginger, cinnamon, and nutmeg.
- I have not tried with purple raisins instead of golden, but it should work fine, but may have a slightly different flavor.