Apple Strudel Recipe
Apple strudel is a classic apple dessert recipe that is well worth the labors of preparation. Wrapped in phyllo dough, the apple strudel is a baked dessert with an apple and cinnamon filling made crispy with bread crumbs and sugar. Cut in slices and dusted wit sifted sugar, this apple strudel recipe is a keeper!
Ingredients
6 apples (3 lb/1.5 kg) 6
1/2 cup brown sugar 125 mL
1/2 tsp cinnamon 2 mL
pinch nutmeg pinch
1/4 cup all-purpose flour 50 mL
Pastry:
1/4 cup dry breadcrumbs 50 mL
1/4 cup granulated sugar 50 mL
1/4 cup unsalted butter, melted, or vegetable oil 50 mL
1/4 cup water 50 mL
12 sheets phyllo pastry 12
1 tbsp sifted icing sugar 15 mL
Directions
Peel, core and slice apples.
In large bowl, toss apples with brown sugar, cinnamon, nutmeg and flour.
Reserve.
To assemble strudel, organize your work area and allow yourself as much counter space as possible.
In shallow bowl, combine breadcrumbs and granulated sugar.
In second bowl, combine butter and water.
Have pastry brush at hand.
Keep phyllo sheets covered with damp tea towel.
Place one sheet of phyllo on large baking sheet (this will be easier than having to transfer the strudel to the baking sheet once it has been rolled).
Keep the rest of phyllo covered with tea towel.
Brush single sheet of phyllo with butter/water mixture and sprinkle lightly with breadcrumb mixture.
Top with 5 more sheets of phyllo, brushing and sprinkling each layer.
Arrange half of apple mixture along one long end of pastry.
Fold in about 1 inch/2.5 cm on both ends and gently roll up.
Repeat with remaining phyllo and filling on second baking sheet.
Brush rolls with any remaining butter.
Make 6 diagonal slashes through top layer of phyllo (so rolls will be easier to cut after they are baked).
Bake rolls in preheated 400°F/200°C oven for 15 minutes.
Reduce heat to 350°F/180°C and bake for 40 minutes longer, or until apples are very tender.
Cool for at least 15 minutes before removing from baking sheets.
With large spatula, gently transfer to serving board.
Dust with icing sugar and cut into slices with sharp knife.
In large bowl, toss apples with brown sugar, cinnamon, nutmeg and flour.
Reserve.
To assemble strudel, organize your work area and allow yourself as much counter space as possible.
In shallow bowl, combine breadcrumbs and granulated sugar.
In second bowl, combine butter and water.
Have pastry brush at hand.
Keep phyllo sheets covered with damp tea towel.
Place one sheet of phyllo on large baking sheet (this will be easier than having to transfer the strudel to the baking sheet once it has been rolled).
Keep the rest of phyllo covered with tea towel.
Brush single sheet of phyllo with butter/water mixture and sprinkle lightly with breadcrumb mixture.
Top with 5 more sheets of phyllo, brushing and sprinkling each layer.
Arrange half of apple mixture along one long end of pastry.
Fold in about 1 inch/2.5 cm on both ends and gently roll up.
Repeat with remaining phyllo and filling on second baking sheet.
Brush rolls with any remaining butter.
Make 6 diagonal slashes through top layer of phyllo (so rolls will be easier to cut after they are baked).
Bake rolls in preheated 400°F/200°C oven for 15 minutes.
Reduce heat to 350°F/180°C and bake for 40 minutes longer, or until apples are very tender.
Cool for at least 15 minutes before removing from baking sheets.
With large spatula, gently transfer to serving board.
Dust with icing sugar and cut into slices with sharp knife.
