German Apple Strudel
- 1/2 cup apple juice
- 1/2 cup golden raisins
- 5 Granny Smith apples, peeled, cored, halved, and thinly sliced
- 1/2 cup brown sugar, packed, plus more for sprinkling
- 1 tablespoon ground cinnamon
- 1 tablespoon granulated sugar
- 1/4 cup chopped pecans
- 2 to 4 tablespoons butter, cut into pieces
- 7 sheets phyllo dough, thawed
- 2 to 4 tablespoons butter, melted, plus more for brushing
- Whipped cream, for serving
Adapted from foodnetwork.com
Preheat the oven to 350 degrees F.
Combine the apple juice and raisins in a small bowl and let sit for 15 minutes.
In a saucepan, combine the apples, brown sugar, and 1/2 cup water. Bring to a simmer and cook until the apples soften and breakdown. Set aside and let cool.
Combine the cinnamon, granulated sugar, and nuts together. Melt 2 to 4 tablespoons butter.
Lay out a phyllo pastry sheet, brush with butter, sprinkle with nut sugar mixture, and put another sheet on top. Repeat this process until all 7 sheets are used up.
On the last buttered sheet, put stewed apple mixture in a line across the sheet horizontally, leaving 1- inch on each side.
Carefully roll the pastry away from you to resemble a log.
Close the ends with your fingers, brush the top with butter, and sprinkle extra brown sugar on top. Bake in the oven until lightly browned and crisp on top, 35 to 40 minutes. Let cool and serve in 2-inch slices with whipped cream.