Spiced Apple Strudel with Rollicking Buckaroo Pepper Jam

Spiced Apple Strudel with Rollicking Buckaroo Pepper Jam

Servings: 6–8
Prep Time: 25 minutes
Bake Time: 35 minutes

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Ingredients:

6 sheets phyllo dough, thawed

4 large apples (like Honeycrisp or Granny Smith), peeled, cored, and thinly sliced

1/2 cup Rollicking Buckaroo Pepper Jam

1/4 cup brown sugar

1/3 cup golden raisins or dried cranberries (optional)

1 tsp cinnamon

1/4 tsp ground nutmeg

Zest of 1 lemon

1 tsp lemon juice

1/2 cup chopped pecans or walnuts (optional)

4 tbsp unsalted butter, melted

Powdered sugar for dusting

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Instructions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare the filling:
In a large bowl, combine sliced apples, pepper jam, brown sugar, cinnamon, nutmeg, lemon zest, lemon juice, and raisins/nuts if using. Toss until everything is well coated.

Assemble the strudel:

Lay one sheet of phyllo dough on a clean kitchen towel. Lightly brush with melted butter.

Layer the next sheet on top, brush with butter, and repeat until all 6 sheets are stacked.

Spoon the apple mixture along one long edge, leaving about 2 inches from the edge.

Carefully roll the dough over the filling, using the towel to help guide and roll tightly. Tuck in the ends as you roll.

Bake:

Place the strudel seam-side down on the prepared baking sheet. Brush the top with the remaining melted butter.

Bake for 30–35 minutes or until golden brown and crisp.

Cool and serve:
Let it cool for 10 minutes before slicing. Dust with powdered sugar before serving.

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This sweet and spicy strudel pairs beautifully with vanilla ice cream or a dollop of whipped cream.