Autumn Fruit Strudel


  • ¼ teaspoon ground cinnamon
  • ½ cup firmly packed brown sugar
  • 3 or 4 tart apples, peeled, halved, cored and diced (about 3 cups)
  • 7 teaspoons granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • 12 sheets phyllo dough, thawed if frozen
  • 1/8 teaspoon freshly grated nutmeg

Position a rack in the lower third of an oven and preheat to 375°F. Line a baking sheet with parchment paper. Working with 1 phyllo sheet at a time and keeping the others covered with a barely damp kitchen towel to prevent them from drying out, place the first sheet on the parchment paper. Using ...

View full recipe at SpringPad


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