Michigan Apple Strudel
Indulge in the classic delight of Apple Strudel, featuring flaky pastry filled with cinnamon-spiced apples for a perfect balance of sweetness and crunch.
Recommended Apple Variety:
Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Rome
Or, alternatively, Michigan Apple Pie Filling
Ingredients:
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 4 cups thinly sliced, peeled Michigan Apples
- 1/3 cup chopped pecans, optional
- 5 frozen phyllo pastry sheets, thawed
- butter flavored vegetable cooking spray
- 1/4 cup finely crushed vanilla wafers, about 8
- 1 tablespoon powdered sugar
Serving Size:
- 8 servings
Nutrition:
Per serving, 1 slice, 1/8 roll
- 170 Calories
- 3 g Fat
- 0 mg Cholesterol
- 37 g Carbohydrates
- 109 mg Sodium
- 2 g Fiber
Directions:
- In 2-quart saucepan, combine granulated sugar, cornstarch and cinnamon. Add Michigan Apples.
- Cook over medium heat, stirring frequently, until mixture boils and thickens, about 5 minutes. Remove from heat, stir in pecans and cool.
- Remove phyllo dough from package and place on dry surface. Quickly cover with plastic wrap.
- Place 1 sheet of the phyllo pastry on dry surface and spray with cooking spray. Sprinkle with 1 tablespoon wafer crumbs.
- Repeat with 3 sheets phyllo pastry. Place last sheet phyllo pastry over wafer crumbs. Coat with cooking spray.
- Place Apple mixture about 4 inches wide, about 2 inches from edges on short side of pastry.
- Roll Apples tightly in pastry. Fold under ends. Place on baking sheet coated with cooking spray.
- Bake at 350°F about 35 minutes or until deep golden brown.
- Cool completely on wire rack. Serve dusted with powdered sugar.
Variation:
- Substitute 1 can (21 oz.) Michigan Apple Pie Filling for fresh apples, granulated sugar and cornstarch. Do not cook filling. Stir in cinnamon and pecans.
