Apple Strudel

Apple Strudel
Servings: 8 Prep 15 mins Bake 375°F 35 mins


  • 1/2 cup sweetened dried cranberries
  • 1/2 cup boiling water
  • 1 1/4 pounds Fuji apples (about 2 apples), peeled, cored and chopped
  • 1/4 cup honey
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon cinnamon, plus more for dusting
  • 1/8 teaspoon ground nutmeg
  • 8 sheets phyllo dough

Make It

1. Heat oven to 375 degrees F. Line a large baking sheet with nonstick foil, or coat with nonstick cooking spray. In a small bowl, combine cranberries and water. Let stand 5 minutes, then drain.

2. In a large bowl, combine apples, softened cranberries, honey, flour, cinnamon and nutmeg. Toss until combined.

3. Unroll phyllo on work surface; cover with damp towel. Separate one sheet and place on clean surface. Spray lightly with nonstick cooking spray, and dust with a little ground cinnamon. Place another sheet on top; coat with spray and dust with cinnamon. Repeat 6 more times, coating each with spray and dusting with cinnamon.

4. Spoon filling along a long side of phyllo, 3 inches in from edge, leaving 1 inch at either end. Fold both short sides (ends) over filling. Fold 3-inch-wide long strip over filling; roll up, jelly-roll-style. Place, seam side down, on foil-lined baking sheet. Spray with nonstick cooking spray and sprinkle with cinnamon.

5. Bake at 375 degrees F for 35 minutes, until nicely browned. Let cool on rack for at least 20 minutes. Slice with a serrated knife; best served the same day.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 212, Fat, total (g): 2, chol. (mg): , sat. fat (g): , carb. (g): 48, fiber (g): 3, pro. (g): 2, sodium (mg): 123, Percent Daily Values are based on a 2,000 calorie diet.