Another Recipe Kitchen Tested by the Party Saviors
The bounty of fall's harvest is showcased in this delicious apple dessert.
PREP TIME: 30 min.
COOK TIME: 30 min.
1/4 c bourbon
1/2 c golden raisins
1 lb. Granny Smith apples
1/2 lemon, juiced
1 T lemon zest
1 t cinnamon (plus extra for sprinkling)
1/2 c brown sugar
1/2 c crushed shortbread cookies
1/4 c chopped pecans
2 T butter, cut into pieces
5 sheets phyllo dough
2 T butter, melted (to brush phyllo dough)
1 t sugar
Caramel Sauce, purchased at your local grocery
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and coat with cooking spray.
Place raisins in a small bowl and pour bourbon over; microwave on high for 45 seconds. Let cool for 15 minutes.
Combine raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans and butter in a large bowl.
Unfold phyllo dough and cover with damp towel. place 1 sheet on a work surface and brush with melted butter. Repeat with additional layers (keep unbuttered phyllo dough moist by placing a damp kitchen towel over while working).
Place the apple mixture on the first third of the phyllo stack, being sure to leave a 2" border. Gently lift the bottom of the phyllo dough to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.
Bake for 30 minutes, until golden brown. Combine the confectioners' sugar and milk, pour over strudel and sprinkle with extra cinnamon. Serve with warm caramel sauce. Optional toppings: whip cream or vanilla ice cream.