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Mar 29, 2024

Getting Around

Apple Strudel

OK, so this is NOT the Apple Strudel where you and 5 Germanic RheinMaidens gather to roll out the dough into ever thin layers. However, this strudel is crazy good and very easy to make.

  • 1 1/2 pounds apples (Something with some flavor, not too sweet, not too tart. I like WineSaps. In a pinch mix Delicious 1/2 and 1/2 with Granny Smith.
  • 1/4 C brown sugar
  • 1/4 C dried bread crumbs
  • 1/2 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1/4 C raisins
  • 1/4 C walnuts, chopped or crushed
  • 5 big sheets or 10 small sheets of phyllo dough (big is 18X14, small 9X14)
  • 4 T butter, melted (1/2 stick)

Preheat oven to 4750

Peel, core and slice the apples. I like my Apple Peeler? for the job, but a knife will work just fine for the 5ish apples this will take. Plump the raisins by microwaving with a couple of tablespoons of water in a small bowl covered in plastic wrap for 1 minute. Let sit for 5 minutes. Pour off any excess water.

Mix all ingredients, except the phyllo dough in a large mix bowl, and toss well.

Working with Phyllo dough? can be difficult, but the worst that will happen is that it will look bad, but will still taste just fine, and you'll improve with practice. I like working with the small sheets, myself, although the big ones are "prettier" once you get the hang of it.

Lay a piece of parchment paper on the counter large enough to cover the bottom of a half sheet pan. Lay 2 small sheets of phyllo dough next to each other, 9 inch sides near you, with about a 1 inch overlap. This will give you a sheet about 17 by 14 inches. Or lay out 1 large sheet of phyllo dough.

Brush with melted butter. If using the double sheets, brush a little butter under the seam to hold it together.

Add another layer (2 small or 1 large sheet). Brush with butter. Repeat until you have 5 layers all buttered.

Spread the apple mixture parallel to the lower edge, in about two inches from the bottom and edges and about 1/3 of the way up the phyllo rectangle. Wrap the bottom over the top of the apples. Carefully roll the apple/phyllo mixture up, to close the package. Roll once more to put the seam on the bottom. Tuck under the ends. Brush the top with butter.

Recenter the strudel on the parchment paper, carefully, then use the paper to lift it onto a half sheet baking pan. Put into the oven for 15 minutes. Really. No more. It will burn.

Pull out, and let it sit for at least an hour (no touching) until it is only warm, not hot. Waiting until the next day is best, but likely impossible.

Slice and devour.

Options

  • You can add up to a tablespoon of liqueur to the apple mixture. Good choices would be amaretto, cinnamon schnapps, peach schnapps, cointreau or kirschwasser.
  • You can mix 4 ounces of cream cheese in with the apple mixture at the end. Cut it into little pieces and spread it throughout in the bowl. It has a tendency to clump together, but if you use it, it adds a creamy texture to the filling.