Apple Amaretto Strudel Recipe

Ingredients for Apple Amaretto Strudel

• 1/2 cup raisins
• 1/4 cup amaretto
• Day Old French Bread
• 3 tablespoons butter
• 4 cups peeled and thinly sliced apples
• 1/2 cup granulated sugar
• 1 teaspoon ground nutmeg
• Ground Cinnamon
• Phyllo Dough
• Cooking spray

How to Make Apple Amaretto Strudel

1. Soak 1/2 cup raisins in 1/4 cup warmed amaretto for at least 1 hour (or up to overnight).
2. Preheat oven to 375°F (190°C).
3. Place 4 slices of bread into a food processor and pulse until you have 1 1/4 cups of coarse breadcrumbs.
4. Melt 1 tablespoon of butter in a large skillet over medium-high heat.
5. Add breadcrumbs to the skillet and cook for 4 minutes, or until lightly browned, stirring frequently.
6. 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.
7. 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.
8. Spoon 3 cups of the apple mixture along one long edge of the stacked phyllo, leaving a 2-inch border.
9. Fold the short edges of the phyllo over the apple mixture, covering about 2 inches on each end.
10. Starting at the long edge with the 2-inch border, tightly roll up the strudel like a jelly roll.
11. Place the strudel, seam-side down, on a baking sheet coated with cooking spray.
12. Repeat steps 7-10 with the remaining phyllo dough and apple mixture, creating a second strudel.
13. Melt 2 tablespoons of butter and brush evenly over both strudels.
14. Bake for 25-30 minutes, or until the strudels are golden brown and the filling is bubbly.
15. 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.