By Marilyn Sultar
Rachael’s And Softa’s Apple Walnut Strudel
5 steps
Cook:25min
Makes 18-20 pieces of strudel.
Note: A package of phyllo dough will make approximately 4-5 rolls.
“I made this recipe up for Rosh Hashanah 2002. It is based upon a recipe I found on the internet, but I greatly changed it. It is easy, fast, and delicious. Rachael did the first two rolls and mixed up the first batch just about by herself at age 6 1/2. We were both very proud of her! I hope this will be a new tradition for us!” ~Marilyn Sultar aka Softa123
Servings: 18
Updated at: Thu, 17 Aug 2023 12:04:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Glycemic Load
6
Low
Nutrition per serving
Calories92.8 kcal (5%)
Total Fat4.9 g (7%)
Carbs10.8 g (4%)
Sugars4.4 g (5%)
Protein1.5 g (3%)
Sodium79.8 mg (4%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
Instructions
Step 1
Peel, core and chop apples. Combine apples, walnuts, lemon juice, sugar, cinnamon and cloves in a mixing bowl; fold to mix.
Step 2
Melt margarine.
Step 3
Place 1 phyllo dough leaf on a lightly dampened, lightly bread-crumbed cloth. Brush leaf lightly with melted margarine. Place a second leaf on top of first leaf. Brush lightly with melted margarine. Repeat with a third leaf.
Step 4
Place half of apple filling 2″ in from long edges. Fold long edges in over the filling. Fold over the ends. Roll up dough jelly-roll fashion.
Step 5
Score top of roll into 10 pieces with a sharp knife or scissors and place on GREASED cookie sheet. Repeat with next 3 leaves. Bake at 350 degrees F. for 25 mins. OR until lightly browned.
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