Apple Strudel
Tanya
ingredients
- 1/2 cup golden raisins
- 2 tablespoons Calvados or apple cider
- 6 tablespoons unsalted butter
- 1/2 cup fresh bread crumbs, plain
- 20 ounces apples, peeled, cored and cut into 1/8" thick slices
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/3 cup chopped walnuts, toasted (optional)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 teaspoon lemon juice
- 5 sheets phyllo, defrosted
- Confectioner’s sugar for dusting
directions
- 1
Adjust oven rack to lower-middle position. Preheat oven to 475°.
- 2
Combine raisins and Calvados in small microwave-safe bowl. Cover with plastic wrap and microwave on high until simmering, about 1 minutes. Let stand covered.
- 3
Melt 1 tablespoon butter in small skillet over medium heat. Add bread crumbs and cook until golden brown, stirring frequently. Set aside.
- 4
Drain off remaining liquid from raisins. Toss with apples, bread crumbs, 1/4 cup granulated sugar, buts, cinnamon, salt and lemon juice in large bowl.
- 5
Melt remaining 5 tablespoons of butter. Place 1 sheet of phyllo on parchment paper-lined baking sheet, long-side facing you. Brush with butter and sprinkle with 1 teaspoon sugar. Repeat with remaining sheets of phyllo. Press gently to adhere. Place apple filling in 3“ wide strip about 2 1/2” from bottom and 2" from sides of phyllo.
- 6
Fold short ends of phyllo over filling. Fold long end closest to you over filling. Roll loosely. Rolling too tightly can cause tearing during baking. Place strudel, seam-side down on baking sheet. Brush with butter and sprinkle with remaining sugar. Cut 4 1" vents on top.
- 7
Bake 15 minutes until golden brown. Cool on wire rack at least 10 minutes.
- 8
Dust with confectioner’s sugar and slice with serrated knife. Serve with whipped cream or ice cream.
notes
Can make smaller, individual strudels by cutting phyllo sheets in half.
Source: Test Kitchen
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