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Easy Apple Strudel

September 18, 2011

Easy Apple Strudel

Easy Apple Strudel

One of the things on my to do list is to make a traditional apple strudel from scratch.  According to Wikipedia, Austrian Strudel pastry is different from strudels served in other parts of the world that are often made from puff pastry. The traditional Strudel pastry dough is very elastic. It is made from flour with a high gluten content, egg, water, and butter with no sugar added.  The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly.  It is a lot of work, a lot of delicate work.  I don’t have a lot of space to roll out and work with dough at the moment so I have to cheat when it comes to strudels.  I assure you though one day I will make traditional apple strudel straight from scratch!

Until that day comes I will have to opt for a very easy alternative, phyllo pastry.  Phyllo pastry is perfect for making apple strudel because you can layer the pastry in the same manner as the traditional strudel.  So you still get the buttery and flaky pastry wrapped around an amazing apple filling.  Did I mention it was easy?

Easy Apple Strudel

Ingredients

4 apples, cored, peeled and quartered
1/2 cup granulated sugar
1/4 cup chopped walnuts, pecans or almonds
1 teaspoon grated lemon rind
1/2 teaspoon cinnamon
6 sheets phyllo pastry
1/2 cup butter, melted (approximately)
1/3 cup fine dry bread crumbs
Icing sugar

To Prepare the Strudel

Finely slice apple quarters crosswise. Place in bowl and toss with sugar, nuts, lemon rind and cinnamon; set aside.

Place 1 sheet of phyllo on damp tea towel. Cover remaining phyllo with damp cloth. Brush sheet with some of the butter; sprinkle with 1 tablespoon bread crumbs.

Layer remaining phyllo, brushing each sheet with butter and sprinkling with remaining bread crumbs.

About 2 inches from one long edge of pastry, spoon apple mixture lengthwise down pastry in 3-inch wide strip, leaving 2-inch border of pastry at each short end.

Starting at long edge nearest filling, carefully begin to roll phyllo over filling.

Roll up strudel jelly roll-style, folding in edges as you roll.

Roll up firmly but allow a little slack for expansion. Carefully place strudel seam side down on greased baking sheet. Brush with butter.

Cut 7 slits in top. Bake in 400°F oven for 30 to 35 minutes or until crisp and golden. Transfer to rack or serving platter. Just before serving warm or at room temperature, dust with icing sugar.

Makes 8 servings

Adapted from Canadian Living

Easy Apple Strudel

Easy Apple Strudel

Apple strudels are wonderful served warm with a little whipped cream or a scoop of homemade vanilla ice cream.

From our kitchen to yours,

Sydney Jones

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11 Comments leave one →
  1. kaliesthoughts permalink
    September 18, 2011 3:21 pm

    IM making this today

  2. September 18, 2011 3:52 pm

    I had an amazing apple streudel in Austria and have wanted to make one since… Thanks for the encouragement, yours looks absolutely amazing!

    • September 19, 2011 10:31 am

      I’m jealous, I would love a “real” apple strudel from Austria! Enjoy, I think this may come close in comparison!

  3. September 18, 2011 5:39 pm

    I just love apple strudel and the photos of yours look absolutely delicious. Since we have an apple orchard, I always looking for good recipes.

    • September 19, 2011 10:28 am

      Thank you Karen! I’m sure you have loads of apple recipes. There really is nothing better than an apple fresh from the tree, hope your harvest goes well 🙂 Happy picking!

  4. September 18, 2011 8:28 pm

    Your pics look awesome. Don’t worry about the phyllo dough. 🙂

    • September 19, 2011 10:29 am

      Thank you! I’m not too worried about the phyllo dough, but I am anxious to try the traditional pastry 🙂

  5. September 19, 2011 9:11 am

    This apple strudel looks awesome. Beautiful photos!

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