Alton Brown Apple Strudel Recipe

Alton Brown Apple Strudel Recipe is made with apples, phyllo dough, apple juice, raisins, chopped pecans, and cinnamon. This recipe creates a sweet, flaky apple-filled pastry. It takes about 1 hour to prepare and serves 7.

Alton Brown Apple Strudel Recipe Ingredients

• 1 1/4 cups apple juice
• 2 tablespoons cornstarch
• 1 1/2 pound apples, peeled, cored and sliced 1/4-inch thick (about 5 cups)
• 1/2 cup dark seedless raisins
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/3 cup chopped pecans
• 4 sheets phyllo dough
• 1/3 cup (5 1/3 tablespoons) melted butter
• 3 tablespoons fine dried breadcrumbs
• Confectioners’ sugar, for garnish
• Vanilla ice cream, for serving

How To Make Alton Brown Apple Strudel Recipe

1. Preheat Oven: Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Make Cornstarch Slurry: In a small bowl, mix 1/4 cup of apple juice with cornstarch until smooth and set aside.
3. Cook Apple Filling: In a saucepan, cook apples, remaining apple juice, raisins, sugar, and cinnamon over medium heat until apples are tender, about 8–10 minutes.
4. Thicken Filling: Stir the cornstarch slurry and add it to the apple mixture, cooking while stirring for 1 minute until smooth.
5. Cool and Add Pecans: Remove from heat, cool slightly, stir in pecans, then cover and chill.
6. Prepare Phyllo Layers: On a floured surface, layer 1 sheet of phyllo, brush with butter, and sprinkle with 1 tablespoon breadcrumbs. Repeat twice more.
7. Add Final Phyllo Sheet: Top with the fourth sheet of phyllo dough.
8. Add Filling and Roll: Spread apple filling, leaving a 1/2-inch border, roll into a log, tuck ends under, and brush with more butter.
9. Bake the Strudel: Place on the baking sheet seam-side down and bake for 15–18 minutes or until golden brown.
10. Cool and Serve: Cool for 15 minutes, slice into 2-inch pieces, dust with confectioners’ sugar, and serve with vanilla ice cream.

Recipe Tips

• Use Crisp Apples: Choose firm apples like Granny Smith or Honeycrisp to prevent a mushy filling.
• Keep Phyllo Covered: Phyllo dough dries out quickly, so keep unused sheets covered with a damp towel.
• Don’t Overfill: Leave space at the edges to prevent the filling from leaking during baking.
• Chill the Filling: Cooling the filling makes it easier to roll and prevents tearing the phyllo.
• Serve Warm: Warm strudel pairs perfectly with a scoop of vanilla ice cream.

What To Serve With Apple Strudel

This dessert pairs well with vanilla ice cream, whipped cream, hot coffee, spiced cider, or a drizzle of caramel sauce for added sweetness.

How To Store Apple Strudel

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispness.
Freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw in the refrigerator before reheating in the oven.

Apple Strudel Nutrition Facts

• Calories: 310
• Total Fat: 13g
• Saturated Fat: 6g
• Carbohydrates: 47g
• Sugar: 24g
• Protein: 3g
• Sodium: 90mg

FAQs

Can I use puff pastry instead of phyllo dough?
Yes, puff pastry can be used, but it will result in a thicker, more buttery crust.

Can I skip the raisins?
Absolutely, you can omit raisins or replace them with dried cranberries for a twist.

Is this recipe freezer-friendly?
Yes, bake and cool completely before freezing. Reheat in the oven for best results.

Can I make it ahead of time?
Yes, prepare the filling and assemble the strudel in advance. Chill until ready to bake.

What apples are best for strudel?
Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn work best.

Try More Recipes:

• Alton Brown Apple Sauce Recipe
• Alton Brown Apple Pie Crust Recipe
• Alton Brown Apple Crisp Recipe