Apple Strudel Recipe
The perfect balance between flaky, buttery crust and tart-sweet and spicy apples
Ingredients
- 3 medium Granny Smith apples, peeled and thinly sliced
- 1/4 cup raisins
- 4 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons plain bread crumbs
- 8 ounces phyllo dough, thawed (about 20 sheets)
- 3/4 cup butter, melted
- 1 cup heavy cream, slightly whipped, optional
Instructions
- Preheat oven to 400 degrees F.
- Gently mix apples, raisins, sugar, and cinnamon in a medium bowl; set aside.
- Toast bread crumbs in a small saute pan over medium heat.
- Stir constantly until golden brown, about 5 minutes.
- Transfer to a small bowl and let cool.
- Place a kitchen towel on a large work surface.
- Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter.
- Layer another sheet on top, butter, and continue the process until all sheets are stacked.
- Sprinkle the toasted bread crumbs along the longest side of the top sheet of buttered phyllo dough.
- Spread apple mixture on top of the bread crumbs.
- Roll the strudel, jelly-roll fashion, using the towel to help shape the dough, starting from the apple mixture side to the opposite end.
- While rolling, make sure that apples do not spill from the ends.
- Place seam side down on baking sheet and brush with remaining melted butter.
- Using a large spatula, place strudel on an ungreased baking sheet.
- Bake approximately 25 to 30 minutes or until the dough is golden brown.
- Let cool at room temperature for 30 to 45 minutes.
- Slice strudel with a serrated knife into 6 portions; top with whipped cream, if desired.