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Quick Apfelstrudel


1/4 cup Raisins

1/4 cup Dried Cherries

1/2 cup Water

2 Tablespoons Rum

1 pound peeled, cored and sliced Apples

2 Tablespoons Lemon Juice

1 Tablespoon Flour

1 teaspoon ground Cinnamon

1/4 teaspoon ground Cloves

4 Tablespoons Sugar divided

8 Tablespoons Butter

1/2 cup fresh or dried Breadcrumbs

8oz Phyllo Dough, thawed - I use one sleeve from a 1lb package of Athens Phyllo Dough

1 Tablespoon Coarse Sugar

Powdered Vanilla Sugar or Standard Powdered Sugar


  • Bring water to a boil and pour over dried raisins and cherries. Stir in rum and allow to steep for at least 20 minutes to plump dried fruits.

  • In a mixing bowl combine: apples, strained plumped dried fruits, lemon juice, flour, cinnamon, cloves, 2 tablespoons sugar.

  • Preheat oven to 350 degrees.


  • Mix 2 tablespoons of melted butter into the breadcrumbs.

  • Line a large baking sheet with baking parchment and a piece of wax paper. The wax paper will be used to help with the folding. You can alternatively use a kitchen towel.

  • Lay out first layer of Phyllo dough to fit pan. Depending on Phyllo sheet size this may be one or two sheets of Phyllo. In the pictures, I am using two sheets per layer. You will have 8 total layers.

  • Brush each Phyllo layer with melted butter and sprinkle with sugar. Repeat until you have 8 layers, leaving the last layer dry.

  • Spread about 1-2 inches from the edge of the layers the breadcrumbs.

  • On top of the breadcrumbs add apple mixture.

  • To roll:

    • turn short ends

    • turn the long end

    • Quickly roll, leveraging wax paper, with seam side down on baking parchment.

  • Brush with remaining melted butter and sprinkle with coarse sugar.

  • Bake for 50-60 minutes until golden brown. You will see butter running in the pan as it bakes, this is not an issue.

  • Remove from the oven, let rest about 5-10 minutes. Dust with powdered sugar, slice and serve.

Makes 6-8 servings

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