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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I made up this recipe while wanting to use up phyllo dough and apples. The result is a wonderfully fragrant apple dessert with a traditional baklava honey syrup poured over top. Ingredients:
4 cups peeled apples, finely diced |
1/2 cup brown sugar |
1 lemon, juice and zest of |
1 teaspoon apple pie spice |
1/2 cup chopped pecans |
1/4 lb unsalted butter, melted |
10 sheets phyllo dough, thawed |
2/3 cup water |
2/3 cup sugar |
1/4 cup honey |
Directions:
1. Mix together apples, brown sugar, lemon juice and zest and apple pie spice. Set aside.
2. Brush 9x13 pan with butter. Carefully unfold phyllo dough package. Take one sheet, lay it in pan, brush with melted butter. Repeat four more times.
3. Top with apple mixture and sprinkle chopped pecans on top.
4. Take the remaining five sheets of phyllo and place on top of apples/pecans, one at a time, brushing each with melted butter.
5. Brush top with melted butter and sprinkle with additional apple pie spice. With a very sharp knife, cut the top phyllo sheets into triangles (cutting diagonally across pan).
6. Bake at 350 for 30-40 minutes.
7. Meanwhile, put sugar, honey and water in saucepan. Over medium heat, bring to a boil while stirring. Turn to low and keep warm.
8. Pour warm syrup over apple strudel.
9. Serve warm or cold.
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