Apple Cinnamon Crisp Strudel

Once again, Americans look to Germany for a culinary inspiration that’s sure to satisfy—apple strudel! This sugary, swirly sensation is celebrated each year in the United States on June 17, National Apple Strudel Day.

Apple Cinnamon Crisp StrudelThere’s something about apple strudel…it’s completely satisfying and fits all the criteria for an indulgent treat, but it somehow also presents with a sophistication and elegance that makes you feel a certain continental glam. I love it, always have. That’s why I love having access to a blend that makes it easy and quick to bring the taste of apple strudel to a wide range of foods. One shake or sprinkle of our Apple Cinnamon Crisp Sugar “strudelizes” almost anything—from buttered breakfast toast to vanilla ice cream. Feeling sweetly adventurous? Try Apple Cinnamon Crisp Sugar on an appletini. To die for.

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Apple Cinnamon Crisp Strudel

Apple Cinnamon Crisp StrudelFrom The Spice & Tea Exchange®
½ Cup Apple Cinnamon Crisp Sugar
½ tsp. Baker’s Secret Spice Blend

From the Grocer:
2 granny smith or golden delicious apples, cored, peeled, and chopped small (1 ½ Cups)

½ Cup finely chopped walnuts
1 tsp. grated lemon peel
2 tsp. lemon juice
8 (9×14 inch) frozen phyllo dough sheets, thawed
½ Cup butter, melted
¼ Cup plain breadcrumbs

PREHEAT oven to 375°F.

SPRAY a baking pan with non-stick cooking spray and set aside.
COMBINE apples, Apple Cinnamon Crisp Sugar, walnuts, lemon peel, and lemon juice, tossing to coat.
UNROLL phyllo sheets, place on counter and cover with a towel.
PLACE a piece of plastic wrap, slightly larger than the phyllo dough on the counter.
PLACE one sheet of dough onto of plastic wrap. Brush with melted butter, and sprinkle with 1 Tbs. bread crumbs.
REPEAT layering with remaining sheets and butter. Sprinkle bread crumbs on every other sheet, finishing with butter only on top layer.
TRANSFER apple mixture to prepared phyllo sheets, covering surface, but leaving 2” inch empty boarder around edges.
FOLD in short ends of phyllo over filling.
SLOWLY fold and roll long end facing you, loosely up, over top (jelly roll style). Use the plastic wrap to assist in rolling.
TRANSFER dough to prepared baking pan, seam side down, discarding plastic wrap.
CUT several slits crosswise on top of roll, and brush top with remaining butter.
BAKE 22-25 minutes, or until golden brown.
COOL 15-20 minutes before serving.

Yield: 8-10 servings
Total Time: 50 minutes
Prep: 25 minutes
Cook: 25 minutes

Post Author: Spice & Tea

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