High Hampton Inn
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Celebrate Fall’s Favorite Fruit with an Apple Strudel

September 28th, 2012 by Staff

Fall is in the air, and it’s finally apple picking season. High Hampton’s second-annual Apple Festival is right around the corner on October 7th, and it’s time to celebrate the apple. Local growers from the Hendersonville, NC area will provide tasty apples and apple treats for you to sample. There will be homemade cider, and apple ice cream, cakes, muffins and more.

In honor of the Apple Festival, Chef Sean wanted to share his apple strudel recipe so that you can make a delicious fall favorite with your freshly-picked treats!

An apple strudel on a white plate

High Hampton’s Apple Strudel – a perfect treat for fall

Apple Strudel:

  • 1/4 cup bourbon or apple juice
  • 1/2 cup golden raisins
  • 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
  • 1/2 lemon, juiced
  • 1 tablespoon lemon zest, finely chopped
  • 1 teaspoon ground cinnamon, plus more for sprinkling
  • 1/2 cup brown sugar, packed
  • 1/2 cup crushed shortbread cookies
  • 1/4 cup chopped pecans
  • 2 tablespoons butter, cut into pieces
  • 5 sheets phyllo dough from 1 pound package of frozen dough
  • 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
  • 1 tablespoon granulated sugar
  • Confectioners’ sugar
  • Caramel sauce, purchased
  • 2 cups confectioners’ sugar
  • 3 1/2 tablespoons milk

Glaze:

  • 2 cups confectioners’ sugar
  • 3 1/2 tablespoons milk

Directions:

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in 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. Pour over the glaze and sprinkle with cinnamon and confectioners’ sugar. Drizzle the strudel with the caramel sauce and serve.

Will you be joining us to celebrate fall’s favorite fruit? 

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