Making Apple Strudel – 1st Time

Apple Studel Recipe PICTURES INCLUDED!
(clicking link will bring you to the original web page. You will notice that I made minor alterations to the recipe & add my advice for how I would do it differently the next time. Oh ya, and converted the measurements from metric to US. Makes life so much easier! )

Preparations: 40 minutes

Cooking Time: 20 minutes

Ingredients – in order of their use

· 1/3 C butter
· 5 granny smith apples peeled and sliced into wedges
· ½ C sugar (I would recommend using 1C sugar)

· ½ Tbsp cinnamon
· ¼ C raisins
· 2 Tbsp sliced almonds

· 1 tsp cinnamon
· 1/3 C bread crumbs (I left 2 slices bread out on the table to ‘dry out’ & pulse in food processor)
· 1/3 C sugar

· 4 phylo pastry sheets
· 1/3 C butter melted

· juice and zest from 1/2 a lemon (or 3/4 to 1 C juice of lemon, omitting zest)
· ½ tsp corn flour

· powder sugar for presentation

Directions

Preheat the oven
Start your apple strudel by setting the oven at 375°F

Make the apple filling

Place a pan on a medium heat. When hot, add the butter, let it melt and then add the apples. The apples will need to be cooked through, which will take about 7-10 minutes in total. Stir them occasionally.

After a few minutes, add the sugar and mix again.

Let it cook for about a minute more and then add the raisins, almonds, and cinnamon and mix. Add the ingredients to the filling

Now combine the lemon juice, lemon zest, and corn flour in a little bowl and add them to the apple filling. Stir it in thoroughly and let it thicken.

Then, remove the filling from the heat and place it on a metal tray to cool. (I actually put the tray in the freezer for about 5 minutes to completely cool because I found out that if the filling is too warm or moist it will make the phylo mushy. After I put it in the freezer, it worked great!)

Mix the breadcrumbs, cinnamon and sugar Into a bowl, combine the breadcrumbs, the sugar, and the cinnamon. Mix well and set aside.

We are now ready to begin the pastry.

Make the phylo pastry

* TIP When working with phylo pastry, be sure to keep it underneath a damp towel. Otherwise, the pastry will dry out and become unmanageable!

Place a sheet of phylo on your work space and brush it generously with the melted butter.

Now take the cinnamon mixture and sprinkle some of it over the entire surface.

Next lay another layer of phylo on top of the first sheet, brush it with some butter.

Butter the second side and sprinkle it with the cinnamon mixture.

Repeat this action with a third sheet.

Repeat this action for the fourth sheet. (I actually did a 5th sheet. You will see that I altered the phylo dough instructions. This is because: 1)I think the cook in the video has super strength phylo dough, 2) flipping over moist phylo dough is crazy, 3) it comes out great doing the way I tried it. )

Fill the phylo and roll it into a log

Make a line with the mixture along the long edge of the pastry. (I was not able to use the whole bowl of apple filling but most of it)

Now carefully roll it into a log.

Bake

Place a piece of waxed paper on a baking tray and place the strudel on top of the paper. *Brush with melted butter.

Press each end a little and place it in the oven. Let it cook for about 20 minutes. (I recommend putting a slit or two in the top. It’s that or I just filled it too much – as usual. As you can see my top split due to not letting the filling breath, but it was still very tasty!)

Remove from the oven and serve


Then you can take your apple strudel out of the oven. Place it on a cutting board and sprinkle it with a bit of powdered sugar. Cut it into slices and enjoy.

Apple strudel is best served hot, with a little vanilla ice cream.
My Note: This is a tart Apple Strudel, but was tasty. I think I will use a bit more sugar in the apple mixture next time (like 1 Cup). My husband thought it needed some more Cinnamon. I love Cinnamon, so I wouldn’t mind doing that either. And to bring down the tartness, I think I will mix Granny Smith w/ Brayburn apples. Think it will be yummy. I had fun and will keep this recipe in my cookbook for future use. Have fun making yours!

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