Ingredients for Apple Amaretto Strudel
- 1/2 cup raisins
- 1/4 cup amaretto
- 4 slices day-old French bread
- 3 tablespoons butter
- 4 cups peeled and thinly sliced apples
- 1/2 cup granulated sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 8 sheets phyllo dough
- cooking spray, as needed
- vanilla ice cream (optional, for serving)
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How to Make Apple Amaretto Strudel
- Soak 1/2 cup raisins in 1/4 cup warmed amaretto for at least 1 hour (or up to overnight).
- Preheat oven to 375°F (190°C).
- Place 4 slices of bread into a food processor and pulse until you have 1 1/4 cups of coarse breadcrumbs.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat.
- Add breadcrumbs to the skillet and cook for 4 minutes, or until lightly browned, stirring frequently.
- In a medium bowl, combine the breadcrumbs, 4 cups peeled and thinly sliced apples, 1/2 cup granulated sugar, 1 teaspoon ground nutmeg, drained raisins, and 1 teaspoon ground cinnamon. Toss gently to combine.
- Lightly coat 4 sheets of phyllo dough with cooking spray, layering one on top of the other. Cover with plastic wrap and gently press to seal. Discard plastic wrap.
- Spoon 3 cups of the apple mixture along one long edge of the stacked phyllo, leaving a 2-inch border.
- Fold the short edges of the phyllo over the apple mixture, covering about 2 inches on each end.
- Starting at the long edge with the 2-inch border, tightly roll up the strudel like a jelly roll.
- Place the strudel, seam-side down, on a baking sheet coated with cooking spray.
- Repeat steps 7-10 with the remaining phyllo dough and apple mixture, creating a second strudel.
- Melt 2 tablespoons of butter and brush evenly over both strudels.
- Bake for 25-30 minutes, or until the strudels are golden brown and the filling is bubbly.
- Let cool on a wire rack for 20 minutes before serving. Drizzle with extra amaretto (or your chosen liqueur) and serve warm with vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
154g
Fat
15g
Carbs
20g
