Paula Deen’s Irresistible Apple Strudel

The first time I tasted apple strudel, it was at a local bakery during the crisp autumn months. The aroma alone, a symphony of warm apples, cinnamon, and buttery pastry, drew me in from the sidewalk. One bite of the flaky, sweet, and slightly tart confection, and I was transported. It was a feeling of pure comfort, a reminder of home and simpler times. That memory is what I strive to recreate with every apple strudel I bake. Today, we’re making Paula Deen’s version, which is a truly comforting and delicious treat!

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 8
• Yield: 1 strudel
• Dietary Type: Not Gluten-Free

Ingredients

• For the Filling:

  • 1/4 cup Bourbon (or 1/4 cup apple juice)
  • 1/2 cup golden raisins
  • 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

• For the Strudel:

  • 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

• For the Glaze:

  • 2 cups confectioners’ sugar
  • 3 1/2 tablespoons milk

• Garnish:

  • Confectioners’ sugar
  • Purchased caramel sauce

Equipment Needed

• Baking sheet
• Parchment paper
• Small bowl
• Large bowl
• Microwave
• Damp towel
• Pastry brush

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

2. In a small bowl, pour the Bourbon (or apple juice) over the raisins. Microwave on high for 45 seconds. Let sit for 15 minutes. This plumps the raisins and infuses them with the flavor of bourbon or apple juice.

3. In a large bowl, combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter. Mix well to ensure everything is evenly distributed. This is the heart of your apple strudel!

4. Remove the phyllo dough from the box, unfold, and cover with a damp towel. This is crucial! Phyllo dough dries out quickly and becomes brittle, making it difficult to work with. The damp towel keeps it pliable.

5. Place 1 sheet of phyllo on a clean work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter and stacking them on top of each other. Be sure to keep the unbuttered phyllo covered under the damp towel. The butter between the layers is what creates that signature flaky texture.

6. Place the apple mixture on the nearest third of the phyllo stack, leaving a 2-inch border around the edges.

7. Gently lift the bottom edge of the phyllo stack to cover the filling. Fold the side edges over to seal in the filling.

8. Continue to roll the stack away from you until the filling is completely sealed in, and the seam is on the bottom.

9. Carefully transfer the rolled strudel to the prepared baking sheet, seam-side down.

10. Brush the top of the strudel with melted butter and sprinkle with granulated sugar. This will help the strudel to brown beautifully in the oven and add a touch of extra sweetness.

11. Bake for 30 minutes, or until the strudel is golden brown. Keep an eye on it; ovens vary, and you want to avoid burning the delicate phyllo.

12. While the strudel is baking, prepare the glaze: In a bowl, mix together the confectioners’ sugar and milk. If the glaze is too thick, add a little more milk, one teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a little more confectioners’ sugar.

13. Once the strudel is out of the oven, pour the glaze over the top. Sprinkle with additional cinnamon and confectioners’ sugar.

14. Serve warm with purchased caramel sauce drizzled over the top.

Expert Tips & Tricks

• Don’t overfill: Too much filling will make the strudel difficult to roll and prone to bursting during baking.
• Work quickly with the phyllo: As mentioned earlier, phyllo dries out fast. Have everything ready to go before you start assembling.
• Use good quality butter: The butter flavor shines through, so opt for a good quality unsalted butter.
• Adjust sweetness to taste: Feel free to adjust the amount of sugar in the filling based on your preference.
• Toasting the nuts: Toasting the pecans before adding them to the filling will enhance their flavor. Just toss them in a dry skillet over medium heat for a few minutes, until fragrant.

Serving & Storage Suggestions

Serve Paula Deen’s Apple Strudel warm, ideally within a few hours of baking, to enjoy the optimal flaky texture. A scoop of vanilla ice cream or a dollop of whipped cream complements the warm strudel beautifully.

• Room Temperature: Strudel can be stored at room temperature for up to 2 days in an airtight container, but the phyllo will soften.
• Refrigerator: For longer storage, keep it in the refrigerator for up to 4 days.
• Freezer: For best results, freeze the unglazed strudel. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before baking for 10-15 minutes at 350 degrees F (175 degrees C) to crisp it up. Glaze after reheating.
• Reheating: To reheat, warm the strudel in a preheated oven at 350 degrees F (175 degrees C) for about 10-15 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	356.5 kcal	N/A
Calories from Fat	83g	24%
Total Fat	9.3 g	14%
Saturated Fat	4.2 g	21%
Cholesterol	16.2 mg	5%
Sodium	108.8 mg	4%
Total Carbohydrate	64.4 g	21%
Dietary Fiber	2 g	7%
Sugars	53.4 g	213%
Protein	1.9 g	3%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: While phyllo dough is not gluten-free, you could experiment with a gluten-free pie crust or puff pastry alternative. However, the texture will be different.
• Different Fruits: Try using different fruits or combinations of fruits in the filling. Pears, peaches, or berries would all be delicious.
• Spices: Add a pinch of nutmeg, ginger, or cardamom to the filling for a warm, festive flavor.
• Nuts: Swap the pecans for walnuts, almonds, or hazelnuts.
• Booze-Free: If you prefer not to use bourbon, simply use apple juice or omit it altogether. You can also use rum extract, start with 1/2 teaspoon, and add more until you reach your desired taste.

FAQs (Frequently Asked Questions)

Q: Can I make this strudel ahead of time?
A: Yes, you can assemble the strudel ahead of time and store it in the refrigerator for up to 24 hours before baking. Be sure to cover it tightly to prevent the phyllo from drying out.

Q: My phyllo dough is tearing. What am I doing wrong?
A: Phyllo dough is very delicate and tears easily when it’s dry. Make sure to keep it covered with a damp towel while you’re working with it, and work quickly.

Q: Can I use a different type of apple?
A: Granny Smith apples are ideal because they hold their shape well during baking and have a tart flavor that balances the sweetness of the filling. However, you can use other firm apples, such as Honeycrisp or Braeburn.

Q: My strudel is browning too quickly. What should I do?
A: If your strudel is browning too quickly, tent it loosely with foil to prevent it from burning.

Q: What can I use instead of shortbread cookies?
A: If you don’t have shortbread cookies, you can use graham cracker crumbs, or even crushed vanilla wafers.

Final Thoughts

Paula Deen’s Apple Strudel is a delightful dessert that’s perfect for any occasion. The combination of flaky phyllo pastry, sweet and tart apple filling, and a luscious glaze makes it an irresistible treat. Don’t be intimidated by working with phyllo dough; with a little practice and patience, you’ll be whipping up this impressive dessert in no time. So, gather your ingredients, preheat your oven, and get ready to enjoy the comforting aroma and delicious flavors of homemade apple strudel. I encourage you to try this recipe and make it your own by experimenting with different variations and substitutions. Share your creations with friends and family, and let them experience the joy of a truly special homemade dessert.