Zesty Apple Strudel
Submitted by tlhorton
Apple strudel wraps sliced apples, raisins, ground almonds, lemon zest, and cinnamon in buttery layers of crisp phyllo pastry. Old-world Austrian dessert that makes two strudels from one batch.
YIELD
16 servingsPREP
30 minCOOK
25 minREADY
1 hrsApple strudel is the Austrian dessert that turns a pile of apples, raisins, ground almonds, and warm spices into a long, golden, paper-thin pastry roll. The crust comes from layered phyllo sheets brushed with butter, which crisp into hundreds of shattery leaves in the oven.
Buttered breadcrumbs on the bottom layer are non-negotiable. They soak up the apple juice as the strudel bakes and stop the bottom phyllo from going soggy. Skip them and you’ll have a soft underside no matter how careful you are.
Rolling the strudel jelly-roll style with the help of a kitchen towel is the move that lets fragile phyllo curl tight without tearing.
Pro Tips
- Keep phyllo sheets covered with a slightly damp towel while you work. They dry out and turn brittle within minutes of exposure to air.
- Brush each layer of phyllo generously with melted butter. Skimping leads to dry, papery layers instead of crisp golden ones.
- Toss the apple slices with sugar and let them sit 10 minutes, then drain off any liquid before filling. Excess moisture is the strudel’s enemy.
- Slice with a sharp serrated knife in a gentle sawing motion to keep the layered crust from shattering completely.
Variations
- Add ¼ cup brandy or rum-soaked raisins for a more grown-up version.
- Swap raisins for dried cranberries or chopped dried apricots.
- Serve warm with vanilla ice cream or a drizzle of warm caramel sauce.
Ingredients
Directions
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.
Set aside.
Place 1 fillo leaf on a kitchen towel and brush with melted butter.
Place a second leaf on top and brush with butter again.
Repeat until 5 leaves have been used, using about ½ cup of butter.
Cook and stir bread crumbs with ¼ cup of butter until lightly browned.
Sprinkle ¾ cup crumbs on the layered fillo leaves.
Mound ½ of the filling in a 3 inch strip along the narrow end of the fillo, leaving a 2 inch border.
Lift towel, using it to roll leaves over apples, jelly roll fashion.
Brush top of the strudel with butter and sprinkle with 2 tablespoon crumbs.
Repeat the entire procedure for the second strudle.
Bake the strudels at 400℉ (200℃). for 20 to 25 minutes, until browned.
Makes 2 strudels, 6 to 8 servings each.
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