Apple Strudel

Years ago, I made my strudel dough from scratch out of flour, water, and oil. It required an intense kneading, followed by a resting period for the dough. The dough then had the elasticity needed to be stretched into a very thin sheet. It may have been a labour of love, but not one that I wanted to repeat very often!

Apple Strudel is a specialty of Austria and Bavaria and it is known worldwide. This Apple Strudel recipe substitutes the traditional strudel dough with Phyllo pastry from the frozen food section of the grocery store, making the whole process a lot easier.

The Apple Strudel filling is however traditional and is made from chopped apples, cinnamon and raisins.

Print recipe

Serves

6 - 8

Ingredients

6 Sheets Phyllo pastry
3 apples (peeled, cored and diced)
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup raisins (which have been soaked in hot water for 5 minutes and then drained)
1 Tsp grated lemon rind
1/2 Tsp cinnamon
1/3 Cup (approx) melted butter
1/3 Cup (approx) fine dry bread crumbs ((buy at the grocery store in bread section))

Directions


Completely thaw Phyllo pastry if frozen (takes at least 45 minutes)

Finely slice or chop apples. Toss with sugar, raisins, lemon rind and cinnamon. Set aside.

Unwrap Phyllo dough carefully and remove the 6 sheets needed. (You can then re-freeze the rest of the package). Cover with damp cloth when not using or it will dry out.

Place 1 sheet of Phyllo on a damp tea linen or cotton tea towel. Using a pastry brush, brush the top with melted butter. Sprinkle with about 1 tbsp of the dried bread crumbs. Place the next sheet of Phyllo on top and repeat the butter and bread crumbs.

About 2 inches (5 cm) from one long edge of the pastry, spoon the apple mixture in a strip about 3 inches (7cm) wide, leaving 2 inches free of filling at each short end. Carefully roll up, jelly-roll fashion, starting at the long edge nearest the filling and tucking in the ends.

Place on a raised edge cookie sheet that has been lined with parchment paper, seam side down; brush with melted butter. Cut 6 to 8 slits in the top.

Bake in 400 °F over for 30 to 35 minutes or until crisp and golden. (If the inside has run out a bit, lift it carefully off the parchment paper onto a clean sheet or serving platter. Cool about 15 minutes and then dust with icing sugar (put some icing sugar in a plastic strainer and rub with a spoon). Serve warm or cold.