8 servings (serving size: 1 slice and 1/4 cup ice cream)

This classic fruit dessert pastry features light and flaky phyllo dough filled with a sweet-tart apple mixture.

How to Make It

Step 1

Combine raisins and amaretto in a bowl. Microwave at high 1 1/2 minutes; drain well.

Step 2

Combine raisins, apple, sugar, flour, and cinnamon in a bowl. Toss well, and set aside.

Step 3

Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

Step 4

Spoon apple mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of apple mixture on each end.

Step 5

Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.

Step 6

Bake at 350° for 35 minutes or until golden brown. Serve warm with ice cream. Garnish with fresh mint, if desired.

Ratings & Reviews

waximage's Review

November 24, 2011
Great and simple recipe!!! My grocery store didn't have phyllo, so I used the pastry crust sheets (much thicker) but it turned out very well! Will hold on to this recipe for sure!!!

skspillman's Review

August 14, 2011
This was easy to prepare and was a big hit with my guests last night. I followed the recipe exactly other than using a mix of raisins and golden raisins and serving with homemade whipped cream instead of ice cream. I will definitely make this again.

issalyn's Review

July 05, 2009

MerBear22's Review

March 07, 2009
This really is an amazing recipe, and suprisingly easy to prepare. I subbed dried cranberries for the raisins; a great replacement. As the reviews recommended, I did not press the phyllo and it remained flaky and delicious. A MUST TRY!