Apple Strudel Cake
You can never have too many side dish recipes, so give Apple Strudel Cake a try. This recipe serves 8. One portion of this dish contains around 1g of protein, 14g of fat, and a total of 267 calories. For 87 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe is liked by 197 foodies and cooks. Head to the store and pick up ground cinnamon, raw sugar, phyllo cups, and a few other things to make it today. It is brought to you by Diethood. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. Overall, this recipe earns an improvable spoonacular score of 9%. Try Pecan Apple Strudel Cake (Gluten Free), Apple Strudel (apfel Strudel), and Apple Strudel {} for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 cup apple juice
8 tablespoons butter, melted
1/2 cup craisins (dried cranberries)
3 large granny smith apples, peeled, cored, and thinly sliced
1-1/2 teaspoons ground cinnamon
1/2 lemon, juiced
lemon zest of 1 whole lemon
1/2 cup light brown sugar, packed
1 sleeve phyllo sheets (about 20 phyllo sheets), divided
3 tablespoons raw sugar
1/4 cup chopped walnuts or pecans
Equipment:
springform pan
oven
mixing bowl
cake form
frying pan
Cooking instruction summary:
Preheat oven to 350.Butter an 8-inch springform pan on the bottom and up the sides; set aside.Combine apple juice and craisins in a small bowl; set aside.In a large mixing bowl combine apples, lemon juice, lemon zest, ground cinnamon, brown sugar, chopped pecans, and butter.Stir in apple juice and craisins.Mix until well combined.Set aside.Unfold phyllo sheets.Place a phyllo sheet in the bottom of the prepared cake pan.Brush with melted butter, folding in the sides of the phyllo sheet so to fit the pan. Do not fold the sides before brushing the sheet with butter because, if dry, it will break. Top with nine more sheets, brushing each sheet with melted butter before adding the next.As you work, keep the unused stack of phyllo sheets covered so they don't dry up.Spread the apple mixture over the phyllo sheets.Top with remaining 10 phyllo sheets, tucking in each sheet around the apple mixture. Brush each sheet with melted butter, including the top sheet.Sprinkle top phyllo sheet with raw sugar.Bake for 32 to 35 minutes, or until golden brown. Let cool before removing ring from cake pan.Cut and serve.
Step by step:
1. Preheat oven to 350.Butter an 8-inch springform pan on the bottom and up the sides; set aside.
2. Combine apple juice and craisins in a small bowl; set aside.In a large mixing bowl combine apples, lemon juice, lemon zest, ground cinnamon, brown sugar, chopped pecans, and butter.Stir in apple juice and craisins.
3. Mix until well combined.Set aside.Unfold phyllo sheets.
4. Place a phyllo sheet in the bottom of the prepared cake pan.
5. Brush with melted butter, folding in the sides of the phyllo sheet so to fit the pan. Do not fold the sides before brushing the sheet with butter because, if dry, it will break. Top with nine more sheets, brushing each sheet with melted butter before adding the next.As you work, keep the unused stack of phyllo sheets covered so they don't dry up.
6. Spread the apple mixture over the phyllo sheets.Top with remaining 10 phyllo sheets, tucking in each sheet around the apple mixture.
7. Brush each sheet with melted butter, including the top sheet.Sprinkle top phyllo sheet with raw sugar.
8. Bake for 32 to 35 minutes, or until golden brown.
9. Let cool before removing ring from cake pan.
10. Cut and serve.
Nutrition Information:
covered percent of daily need
