Apple Struphdel
similar to Apple Studel dessert, substituting phyllo dough
1/2 tsp cinnamon
1/4 tsp ginger powder
1/4 tsp nutmeg
1/4 tsp powdered cloves
1/4 cup walnuts, chopped fine
1/4 cup raisins, chopped
2 TBS sugar (we use spoonable Stevia)
1 tsp molasses
3 large apples (McIntosh preferred, or Granny Smith)
5 sheets phyllo dough, 9″x14″
1/2 stick butter, melted
Peel and core apples. Shred 1/2 apple, slice and chop the rest, place in large bowl.
Add in first 8 ingredients, mix thoroughly.
![](https://sagebrush.com/wp-content/uploads/whatbake2_1-1024x768.jpg)
On baking sheet, lay flat one sheet phyllo dough, brush with butter. Add next sheet on top, butter, and repeat with remaining sheets.
![](https://sagebrush.com/wp-content/uploads/whatbake2_2-1024x768.jpg)
Spread apple mixture on top of phyllo, leaving one end of dough sheets empty.
![](https://sagebrush.com/wp-content/uploads/whatbake2_3-1024x768.jpg)
Roll up toward empty end of dough into cylinder, brush outside and ends with butter.
![](https://sagebrush.com/wp-content/uploads/whatbake2_4-1024x768.jpg)
Bake in oven at 400F for about 30 minutes, until golden brown and crispy.
![](https://sagebrush.com/wp-content/uploads/whatbake2_5-1024x768.jpg)
Slice into four servings and enjoy. Add real whipped cream if desired.
![](https://sagebrush.com/wp-content/uploads/whatbake2_7-1024x768.jpg)
Related Posts: What We Bake, What We Cook