Easy Moroccan Date and Apple Strudel Recipe
This riff on Eastern European strudel is a cross between a strudel, sweet Moroccan cigar and a baklava, made easy! Make sure the phyllo dough is properly thawed in the fridge overnight. Take the package out of the fridge and set at room temperature for 30-60 minutes before use.
Ingredients
- 3 large apples (use 1 Granny Smith,
- 1 McIntosh or Cortland and 1 Gala, Honey
- Crisp or Lady), peeled
- ¼ cup melted unsalted butter, vegan butter or
- olive oil
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp EACH ground nutmeg and cardamom,
- optional
- Juice of ½ orange
- ½ cup chopped nuts (walnuts, pecans,
- pistachios)
- 4 Medjool dates, pitted and roughly chopped
- ⅓ cup raisins, optional
- 1 box phyllo dough (you will need about 10
- sheets), thawed
- Icing sugar for serving
Instructions
- 1
Preheat oven to 375˚F.
- 2
Make the Filling: Slice the apples into uneven and odd-sized thin slices. Heat the butter or oil in a large skillet. Add the apple slices, brown sugar, spices and orange juice. Let cook over medium heat, stirring a few times, until the apples have softened and released some juices, about 3-4 minutes. Stir in the nuts, dates and raisins, if using. Pour off as much juice from the cooked apples as possible into a small bowl (you will use this to brush on the phyllo sheets).
- 3
Place a large piece of parchment paper on your work surface. Lay one sheet of phyllo dough in front of you with the long side running horizontally.
- 4
Brush the dough with some of the butter-apple juice, lay a second sheet on top and brush with more buttery liquid. Repeat until all 10 sheets are stacked. You do not need to brush the last sheet.
- 5
Arrange the apples all along the length of the stack, leaving a 2-inch border closest to you. Lift that border over the apple filling and then roll the whole thing up like a carpet, keep the seam at the bottom. Lift the parchment onto a cookie sheet.
- 6
Brush the package with more butter-apple liquid. Bake for 35-40 minutes or until golden. Let cool and then sprinkle with icing sugar before serving. Serves 8-10.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Easy Moroccan Date and Apple Strudel?
This Easy Moroccan Date and Apple Strudel recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 17 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this easy moroccan date and apple strudel in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.