• Active Time 25m
  • Total Time 1h 20m

Makes 6 servings


  • 1/2 cup unseasoned breadcrumbs
  • 8 tablespoons (1 stick) unsalted butter
  • 3 Golden Delicious or Granny Smith apples, peeled, cored and sliced into 1/4-inch pieces
  • Zest of 1 lemon, minced
  • 1/3 cup raisins
  • 1/4 cup pine nuts
  • 1 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 5 to 6 sheets phyllo dough
  • 1 tablespoon unsalted butter, melted
  • Confectioners' sugar


Place 3 tablespoons of the breadcrumbs in a bowl and set aside. Melt the butter and skim off the foam that forms on the surface. Let the melted butter sit for 5 minutes until it settles with a milky liquid on the bottom. Carefully spoon 4 tablespoons of the golden-colored butter off the top to a small bowl and set aside.

Toast the remaining breadcrumbs in the remaining butter until golden brown, 3 or 4 minutes. In a medium bowl, mix together the toasted breadcrumbs, the apples, lemon zest, raisins and pine nuts.

Preheat the oven to 350 degrees F. Lightly flour a cookie sheet.

In a small bowl, mix together the cinnamon and the sugar. Lay the phyllo sheets out on a clean work space and cover them with a damp towel. Gently spread 1 sheet of phyllo out on a work space with the longer side facing you. Working quickly so the phyllo doesn't dry out, lightly brush it with the reserved melted butter and sprinkle it with about 1 teaspoon of the cinnamon sugar and about 1 teaspoon of the reserved breadcrumbs. Lay a second sheet of phyllo on top of the first sheet and brush with more butter. Sprinkle on more cinnamon sugar and breadcrumbs. Repeat this process with 3 more sheets of phyllo, for a total of 5 layers.

Combine the apple mixture with the remaining cinnamon sugar. Lay the apple mix across the middle of the phyllo in a strip about 4 inches wide. Pick the far edge of the dough up over the apples and roll the phyllo around the apples to make a tight cylinder. Tuck the ends in to seal the strudel. If the layers around the strudel tear, use the extra sheet to wrap around the cylinder and make a smooth surface.

Carefully lift the strudel to the cookie sheet. With a paring knife, make 4 small slits in the top of the strudel to let steam escape during baking. Brush with the melted butter.

Bake the strudel for 45 minutes, or until golden brown. Cool for 5 to 10 minutes, then dust with the confectioners’ sugar and serve warm.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3670

nutrition information per serving

367 calories; 22g total fat; 47mg cholesterol; 159mg sodium; 42g carbohydrates; 3g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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