Ingredients

The following ingredients have 10 Servings
  • 2 tsp ghee (clarified butter)
  • 2 tbsp Private Reserve Greek extra virgin olive oil,
  • 3 apples, (peeled, cored, thinly sliced (1 Granny Smith and 2 Gala apples worked well))
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cardamom
  • 4 tbsp orange juice
  • 1/2 cup chopped walnuts
  • 1/3 cup raisins
  • 10 thawed phyllo dough sheets
  • Confectioner's sugar for garnish (optional)

Instruction

  • Preheat oven to 375 degrees F.
  • Make the filling. In a large skillet heat ghee and extra virgin olive oil. Add the sliced apples, brown sugar, cinnamon, nutmeg, cardamom and orange juice. Cook over medium heat, stirring as needed, for about2 minutes or so (you are not looking to cook the apples all the way, just a little bit to allow some juice to release.) Stir in walnuts and raisins. Remove from heat and set aside briefly.
  • Prepare a large sheet pan lined with parchment paper. Pour the juices from the apple filling in a small bowl and mix with a little more extra virgin olive oil (you'll use this mixture to brush the phyllo sheets).
  • Lay 10 to 12 sheets of phyllo flat on a clean surface (you can cover with a clean towel to keep the phyllo from drying, although this should be a quick process.)
  • Take 1 phyllo sheet and lay it in the sheet pan. Brush with the mixture you prepared (apple filling juice and olive oil). Sprinkle a little brown sugar on top. Repeat the process with the remaining phyllo sheets.
  • Now, with the sheet pan placed horizontally (one long edge of phyllo facing you), spoon the apple filling somewhat towards the middle leaving about a 2-inch boarder of phyllo all around. Fold the short edges of phyllo to cover 2 -inches of apple mixture on each end. Brush ends with extra virgin olive oil. Starting at the long edge closest to you, fold the phyllo over the apple filling and roll towards the other end (jellyroll fashion, but do not roll the phyllo too tightly). Keep the seam on the bottom.
  • Brush the strudel with extra virgin olive oil. Bake in the heated oven on the middle rack for 35 minutes or until the phyllo turns a nice golden brown.
  • Remove from the oven and let cool in the sheet pan. To garnish, sprinkle the apple strudel with confectioner's sugar, add any walnuts or raisins remaining. Slice and serve.