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6 – 8 servings


0 hours 20 mins


0 hours 30 mins


1 hours 10 mins
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1 1/4 Cups Unfiltered, sugar free apple juice
2 Tbsp. Cornstarch
1 1/2 Lbs. Apples (mix of granny smith and honey crisp), peeled, cored and sliced 1/4-inch thick (about 5 cups)
1/2 Cup raisins
3 Tbsp. Swerve granulated sugar substitute
1 Tsp. Cinnamon
1/3 Cup pecans, chopped
6 Sheets phyllo dough
7 Tbsp. Butter, melted
5 Tbsp. Breadcrumbs, plain and dry
Swerve Confectioners’ sugar, for dusting


1) Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and put to the side.
2) In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch. Mix until smooth and set aside. (You will need to mix this again before using.)
3) In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry and add it to the apple mixture. Stir until the slurry is completely incorporated into the apples and there are no lumps. You want to cook and stir for about a minute to absolutely ensure all the cornstarch is dissolved into the liquid and everything is smooth. Remove from the heat and let cool completely. Stir in the pecans, cover and chill for about 45 minutes.
4) Lay out 1 phyllo sheet on a clean, flat, lightly floured surface. Keep the other sheets of the phyllo dough covered with a damp towel while you work. This will help keep the phyllo from drying out. Brush the sheet with some melted butter and sprinkle with 1 tablespoon breadcrumbs. Repeat this procedure with four more layers of phyllo, butter and breadcrumbs. Top with the final sheet of phyllo and spread the apple filling evenly onto the phyllo surface, leaving a 1/2-inch edge on all sides. Carefully roll into a log, folding the edges at each end beneath the log and brush with some melted butter. This will help the pastry get gold brown when baking Carefully place the strudel on the prepared baking sheet, seam-side down.
5) Bake the strudel until golden brown, 15 to 18 minutes. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices. Sprinkle with the confectioners’ sugar just before serving.
NOTES: This is a pretty classic take on Apple Strudel. I did not make my own dough but rather used store bought phyllo dough for the crust. I have used this same filling recipe and puff pastry dough for a slightly different “crust experience”. Both work but I like the flaky, crispy results that phyllo provides.

You’ll note, I used sugar substitute in the recipe. But, please feel free to use regular sugar and confectioner’s sugar in the same amounts if you prefer. Can’t find unsweetened, unfiltered apple juice, just use regular. These are my personal preferences and I like to eliminate excess sugar where I can WHEN it doesn’t interfere with taste. It this case, the natural sweetness of the apples and raisins are just perfect and no one is missing the sugar.

Working with phyllo can seem scary at first. It does tear easily and can dry out fast but once you start working with it, it does get easy. Remember, you are the boss. Don’t let a pile of pastry sheets scare you… you can do this. Just a couple of tips to make the process easy.

A. Have your work table/kitchen counter ready to go.

B. Keep your phyllo sheets covered with a damp, clean kitchen towel while you work.

C. Make sure your butter is melted and your pastry brush is ready to go.

D. Work quickly when buttering each sheet and sprinkling with bread crumbs.

E. Make sure your bread crumbs are plain and very fine. This is NOT the place for Panko breadcrumbs.

F. Carefully roll the pastry. Just go slow. You have enough layers of pastry they it shouldn’t be too difficult. Tuck those ends underneath the roll so the filling is completely enclosed.

G. Carefully lift the strudel onto the prepared and waiting baking sheet. Use two hands to support the roll.

H. Let it cool and then slice and enjoy.

When it comes to the apples, I always like a mix and I find the tartness of the Granny Smith goes great with the sweet, crisp Honey Crisp apples, so that is my preference. Use your favorites to create the taste you like.

I love both raisins and nuts but if you have someone that is opposed (Who are those people?) feel free to omit one or both.

One last tip is that cornstarch slurry. Make sure you mix it really well in the bowl before adding…you don’t want lumps. When you add it to the apples, mix, mix, mix. Check for lumps and cook until everything is very smooth.

If you like German food, be sure to check out my Oktoberfest menu. Adding this strudel to a buffet of Knockwurst and Sauerkraut, Pork Schnitzel, German Potato Salad and Soft Pretzels and Beer Cheese Sauce will make any Oktoberfest party a success. Enjoy.

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