Individual Apple Strudels Recipe
The Individual Apple Strudels is a tasty dish that you can serve for a tea party or to your family on a lazy weekend afternoon! Try this wonderful Individual Apple Strudels recipe!
Ingredients
1/2 cup golden raisins
1/3 cup amber or dark rum
3 tablespoons unsalted butter
5 large Granny Smith or other tart apples, peeled, cored, and coarsely chopped (approximately 61/2 to 7 cups)
6 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon cinnamon
Zest of 1 large lemon, minced
Pinch of salt
1/2 cup finely chopped walnuts
1/4 cup toasted bread crumbs
1/4 cup finely chopped walnuts
5 tablespoons unsalted butter
12 sheets phyllo
Confectioners' sugar for dusting (optional)
1/2 pint lightly whipped heavy cream, sweetened with sugar (optional)
Directions
Combine the raisins with the rum in a small bowl and set aside.
In a large, heavy skillet, melt 3 tablespoons of butter over medium-high heat.
When it has foamed, add the apples and let them cook over medium heat for about 5 minutes until slightly softened, turning to coat with the butter.
Add the sugar, lemon juice, rum, raisins, cinnamon, lemon zest, and salt.
Adjust the heat to medium high and allow the mixture to boil until almost all the liquid has evaporated, about 3 to minutes.
Stir in 1/2 cup of walnuts and set aside.
Butter a cookie sheet or jelly roll pan and preheat your oven to 425°F.
Combine the bread crumbs with 1/4 cup chopped walnuts in a small bowl.
Melt the 5 tablespoons of butter in a small saucepan or skillet.
On a clean workspace, place 1 sheet of phyllo horizontally on a towel and brush lightly with butter.
Sprinkle a scant tablespoon of the bread crumb mixture over the phyllo.
Place a second sheet on top of the first, and again brush lighdy with butter, and spread another scant tablespoon of crumbs.
Place a third sheet on top of these and cut the stack in half vertically.
Spoon about 1/8 th of the filling along the lower edge of each stack of phyllo, leaving about a 1 1/4 inch bor der on each side.
Holding the lower edges of the towel, flip the towel, causing the phyllo to roll over on itself.
Fold in the sides of the phyllo and continue to roll.
Carefully transfer each strudel to the cookie sheet with the seam side down.
Brush the tops with butter.
Continue with the remaining phyllo and filling until all 8 strudels have been rolled.
Place the pan in the middle of the preheated oven for 12 minutes or until the strudels are crisp and golden brown.
Remove the pan and let it stand for at least 10 minutes before serving the strudels.
Strudels will keep well in a turned off oven for at least 1 to 2 hours.
Sprinkle with confectioners' sugar.
In a large, heavy skillet, melt 3 tablespoons of butter over medium-high heat.
When it has foamed, add the apples and let them cook over medium heat for about 5 minutes until slightly softened, turning to coat with the butter.
Add the sugar, lemon juice, rum, raisins, cinnamon, lemon zest, and salt.
Adjust the heat to medium high and allow the mixture to boil until almost all the liquid has evaporated, about 3 to minutes.
Stir in 1/2 cup of walnuts and set aside.
Butter a cookie sheet or jelly roll pan and preheat your oven to 425°F.
Combine the bread crumbs with 1/4 cup chopped walnuts in a small bowl.
Melt the 5 tablespoons of butter in a small saucepan or skillet.
On a clean workspace, place 1 sheet of phyllo horizontally on a towel and brush lightly with butter.
Sprinkle a scant tablespoon of the bread crumb mixture over the phyllo.
Place a second sheet on top of the first, and again brush lighdy with butter, and spread another scant tablespoon of crumbs.
Place a third sheet on top of these and cut the stack in half vertically.
Spoon about 1/8 th of the filling along the lower edge of each stack of phyllo, leaving about a 1 1/4 inch bor der on each side.
Holding the lower edges of the towel, flip the towel, causing the phyllo to roll over on itself.
Fold in the sides of the phyllo and continue to roll.
Carefully transfer each strudel to the cookie sheet with the seam side down.
Brush the tops with butter.
Continue with the remaining phyllo and filling until all 8 strudels have been rolled.
Place the pan in the middle of the preheated oven for 12 minutes or until the strudels are crisp and golden brown.
Remove the pan and let it stand for at least 10 minutes before serving the strudels.
Strudels will keep well in a turned off oven for at least 1 to 2 hours.
Sprinkle with confectioners' sugar.
