June 30, 2014

Apple Strudel (Paula Deen)

My first treat for apple strudel was a friend brought back some for me from Australia. It is so kind of her to bring it all the way back to me :) Miss that first bite of the apple strudel. The flaky crust and the moist and nice apple filling is so delicious.

I am going to choose a recipe from paula deen.com to join the fun in Cook Like a Star event. Saw this Apple Strudel recipe and i happen to have a box of phyllo pastry in the freezer, why not make it :D

A mug of black coffee and a piece of Apple Strudel.
Would you like to join me ??
I am using pampas filo pastry
The filling in the apple strudel are Granny Smith apples, apple juice, golden raisin (i use dark raisin), lemon juice, brown sugar, cinnamon powder, pecan nuts and shortbread cookies. (i use marie biscuits) Adding shortbread cookies in apple strudel filing is new to me. I was wondering how would it taste. Guess what? It taste really good, the cookies/biscuit absort the moist from the apple and the juice. It is moist and soft.
 Brush each layer of the filo pastry with melted butter.
Rolled up the filling with the filo pastry. 
Apple Strudel is DONE!!
Apple Sturdel
recipe adapted from pauladeen.com
1/4 cup bourbon or apple juice (i use apple juice)
1/2 cup golden raisin (i use dark raisin)
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved and thinly sliced
1/2 lemon, juiced
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 cookies (i use marie biscuits)
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough from 1 pound package of fozen dough
2 tablespoon butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
Confectioners' sugar
Caramel sauce (i omit )
Glaze: (i did not prepare this glaze)
2 cups confectioners' sugar
3 1/2 tablespoons milk
To Do:
  • Preheated oven to 180C. Line a baking sheet with parchment paper.
  • In a small bowl, pour the apple juice over the raisins and mircowave on high for 45 seconds. Let sit for 15 minutes.
  • Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, biscuits crumbs, pecans, and butter in a large bowl.
  • Remove the phyllo dough from the box, unfold and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter, Repeat with the remaining sheets, brushing each with melted butterm stacking when done, being sure to keep the unbuttered phyllo covered.
  • Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gentlely lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.
  • Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar.
For the Glaze: ( i did not prepare this)
Mix ingredients thoroughly. (if the mixture is too thick just add a little more milk and if it is too thin add a little confectioners' sugar)

This post is linked to Cook like a Star (Paula Deen and Deen brothers theme) organised by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Diana from Domestic Goddess Wannabe
This post is also linked to the event Little Thumbs Up (June 2014, Butter) organised by Zoe from Bake for Happy Kids and me, my little favourite DIY, hosted by Jozelyn from Spice Up My Kitchen. Please link your post HERE!!


Little Thumbs Up (June)
Theme - BUTTER

Please join us!! To join, simply cook or bake any recipe with the theme of the month which is BUTTER for May 2014 and link with us at this post anytime until 30th June 2014.
Don't forget your thumbs up or display Little Thumb Up badge! Do make sure your post must be a current post peferably within this month. Please also mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Jozelyn from Spice Up My Kitchen For more detail, please see this
Next in July we are having our hostess, Jasline from Foodie Baker and her theme "POTATO" ! Let us cook and bake and have fun together in this event. Everybody put your thumbs up!!

欢迎大家参与。参与的方法很简单,您只需要准备一道跟本月主题“奶油、牛油”有关系就可以参与了. 请用上'小拇子的标签!切记您的贴子必需是本月的新作品噢!也请把您的贴link回到Bake for Happy Kids, my little favourite DIYJozelyn来自Spice Up My Kitchen.

接下来的7月份我们的主持是 Jasline来自Foodie Baker,她的主题是"馬鈴薯/土豆"



  1. Could you please pass it over...I'm craving for the delish apple strudel now....

  2. Hi Doreen,

    You are so sotong lah!!! You link your PD post at bake-along!!! No worries!!! I have remove your post at bake-along and link you at CLAS...phew!

    Like your baking idea... Now, you can eat American / Australian treats everyday without flying to these places. Best of all, your home baked strudel is the freshest!!!


  3. I love apple strudel and here you have made it with filo pastry, which I think absolutely yummy and crispy.

  4. Wish i could have a bite of it, hehe...

  5. Hi Doreen, I love playing with Phyllo!!! Can I have a slice of your super delicious looking strudel? :P~~

  6. Hi Doreen,
    I've missed this post of yours, sorry for the late visit! :)
    I have never tried using Phyllo, have bought it before, but have left it in the freezer for so, so long that it expired!
    Your apple strudel looks so good, I can almost taste the crunchiness of the phyllo and the deliciousness of the apple filling! Yummy!


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