Apple Strudel
Crisp phyllo apple strudel with toasted breadcrumbs, cinnamon, nuts, and raisins, baked as two golden pastries for easy slicing and serving.
Servings: 8 servings
Ingredients
- 8 tablespoons butter divided, 113 grams
- ½ cup breadcrumbs 50 grams
- 4 medium apples about 1 ½ pounds, 680 grams
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon lemon zest finely grated
- 1 tablespoon fresh lemon juice
- ½ cup walnuts or pecans, chopped 55 grams
- ⅓ cup raisins optional, 50 grams
- 18 sheets phyllo dough thawed according to package directions
- powdered sugar for serving
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, for 3 to 4 minutes, until golden brown and toasted. Transfer to a large bowl and let cool.
- Peel and core the apples, then slice them thinly, about ⅛ inch thick. Place them in the bowl with the breadcrumbs. Add the sugar, cinnamon, salt, lemon zest, lemon juice, walnuts, and raisins. Toss until evenly combined.
- Melt the remaining 7 tablespoons of butter. Lay a large sheet of parchment paper on the work surface. Place one sheet of phyllo on top with a long side facing you. Keep the remaining phyllo covered with a sheet of plastic while you work.
- Lightly brush the phyllo with melted butter. Place another sheet of phyllo on top and brush lightly with butter. Repeat until you have a stack of 9 sheets.
- Spoon half of the apple filling in a compact mound along the long edge of the phyllo closest to you, leaving about a 1-inch border along the edge and at both ends. Leave any excess liquid that has accumulated in the bowl behind.
- Fold the short sides of the phyllo over the filling. Using the parchment paper to help, roll the strudel up around the filling. Transfer it to the prepared baking sheet with the seam side down.
- Repeat with the remaining 9 sheets of phyllo and the remaining apple filling to make a second strudel. Place it on the baking sheet, leaving a few inches between the two strudels.
- Brush the outside of both strudels with the remaining melted butter. Cut diagonal slits across the top of each strudel where you plan to slice it for serving. The slits allow steam to escape and make the crisp phyllo much easier to cut after baking.
- Bake for 28 to 35 minutes, until the phyllo is crisp and golden brown and the apples are tender when pierced through one of the vents.
- Let the strudels cool on the baking sheet for at least 20 minutes. Dust with powdered sugar, then slice along the pre-cut lines and serve.
Notes
Best apples: Granny Smith, Honeycrisp, Pink Lady, Braeburn, or a combination of tart and sweet apples work well.
Slice them thin: Slice the apples about ⅛ inch thick so they have time to become tender before the phyllo gets too dark. I used an apple peeler/corer/slicer as a quick shortcut. If you cut the apples by hand, make sure you slice them thinly.
Phyllo sheet size: Phyllo sheets vary in size by brand. I tested this recipe with Athens phyllo sheets, which are approximately 9 × 14 inches. The package contains two individually wrapped rolls of 18 sheets; you will need just one roll to make both strudels, so keep the second roll frozen for another use.
Keep the phyllo covered: Phyllo dries out quickly once it is uncovered. I find that covering the stack with a sheet of plastic works well. It keeps the dough from drying out without adding moisture that can make the sheets sticky. Uncover only what you need as you work.
Thaw the phyllo ahead: Phyllo needs time to thaw before you can unroll the sheets without cracking them. Follow the package directions for thawing and do not try to speed things up in the microwave. Keep the phyllo wrapped until it is completely thawed so it does not dry out.
For cleaner slices: Cut the baked strudel along the slits you made before baking. Cutting through an unscored section of crisp phyllo causes the layers to shatter and press down into the filling.
Nutrition
Serving: 1serving | Calories: 430kcal | Carbohydrates: 58g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 260mg | Fiber: 4g | Sugar: 31g
