Ingredients
- 2 cups sliced rhubarb
- 3 Red Delicious apples
- 1/2 cup Sugar
- 2 tablespoons grated lemon zest
- 3 tablespoons golden raisins
- 2 tablespoons tapioca
- 12 sheets phyllo dough
- 1/2 cup melted butter or shortening
- 1/2 cup finely chopped walnuts
Make it step by step
- Combine the filling ingredients, except the tapioca, with 1/2 cup water in a medium saucepan; bring to a boil. Simmer about 12 minutes. Stir in the tapioca and let cool. Set aside.
- Preheat oven to 375 degrees.
- Using 6 sheets of phyllo for each strudel, spread each sheet with butter, sprinkle with nuts and stack.
- Spoon half the filling along the long edge of each stack. Fold the edges over to enclose the filling and roll up, jelly-roll fashion. Place on a greased baking sheet. Brush the tops with butter. With a sharp knife cut four slits in each strudel. Bake 25 minutes or until golden brown. Let cool at least 15 minutes before slicing. serves 12
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.