Apple Strudel

Created by Executive Chef Stephen Stewart, CEC, CDM, CFPP
TidePointe, A Classic Residence by Hyatt
Serves 10

• 3-1/2 pounds Granny Smith apples—peeled, cored, sliced
• 4 ounces brown sugar
• 3 ounces golden raisins—plumped in warm water
• 4 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg—grated
• 6 sheets phyllo pastry
• 3 tablespoons melted butter

1. Spread the apples on a sheet pan lined with parchment paper.
2. Bake in a 350 degree oven until tender, approximately 30-40 minutes. Cool completely.
3. Combine the apples with the brown sugar, raisins, cinnamon, and nutmeg in a mixing bowl. Gently toss.
4. Make a stack of 3 phyllo sheets on a half sheet pan lined with parchment paper.
5. Brush or spray top sheet with 2 teaspoons melted butter.
6. Mound half of the apple filing along on the long sides of the dough.
7. Roll the dough around filling.
8. Repeat to make second strudel.
9. Brush or spray the strudel with the remaining melted butter and score the dough on a bias to indicate 5 portions each.
10. Bake in a 450-degree oven until golden brown, about 30 minutes.
11. Sliced each strudel into 5 portions and serve warm.