Apple Strudel

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photo by lois hall photo by lois hall
photo by lois hall
photo by Sackville photo by Sackville
Ready In:
1hr 5mins
Ingredients:
9
Yields:
2 strudels
Serves:
16
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ingredients

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directions

  • Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside.
  • Place 1 phyllo 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 1/2 cup of butter.
  • Cook and stir bread crumbs with 1/4 cup of butter until lightly browned.
  • Sprinkle 3/4 cup crumbs on the layered phyllo leaves.
  • Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, 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 tbsp crumbs.
  • Repeat the entire procedure for the second strudel.
  • Bake the strudels at 400°F for 20 to 25 minutes, until browned.
  • NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.

Questions & Replies

  1. Explain the ground almonds - how fine a grind? Flour like or more crunchy?
     
  2. Anyone have a guide for weights? I tried converting to metric but got the hilarious '1.4 litres' of apples 0.o
     
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Reviews

  1. Wonderful, easy recipe. I added cinnamon and sugar to each phyllo layer along with the butter, and exchanged panko for the bread crumbs (very crispy). Also added a simple light glaze over the top. This recipe is a keeper. It actually makes 3 strudels. A huge hit at my dinner party. Thank you
     
  2. Delicious stuff! My first time using phyllo pastry, and a resounding success! Used only 1/2 cup of sugar but otherwise followed the recipe. I also find that the thinner the apple slices the better the strudel! Thank you truebrit!
     
  3. I've tried many Apple Strudel recipes over the years and always been disappointed at the lack of taste. This was the exception! It's terrific! I used 4 large apples, peeled, cored and sliced. Because I like LOTS of flavour I tossed the slices in the juice of a lemon as well as adding the lemon rind. I had a handful of ground almonds left over, so I added them to the breadcrumbs and toasted the lot. Just watch Step 7 of the instructions in this recipe. To make two strudels you only put 1/2 the breadcrumbs on the first lot of pastry (not the whole 3/4 cup as stated), and the rest on the second strudel - and remember to reserve a few tablespoons for the crunchy topping. The strudels were really easy to make and rolled up with no problems at all. The taste was everything I could have wished for. Just delicious! I reheated slices of the strudel in the microwave for a minute or so with no ill effects on the pastry. Thank you!
     
  4. This strudel turned out wonderfully! I kept to the recipe and found that with the 6 apples, I was able to roll 3 very thick strudels, each about 12 inches long. Superb! Just the right amount of sweetness.
     
  5. Well! This was my first attempt at a strudel, and family fell overthemselves for more! Literally, there was nothing left! I did do a few things different though. 1) I peeled the apples, and I only used four which made about 4 1/2 to 5 cups, which seemed about right, and I sliced them thin. 2) I didn't have lemon zest, and didn't want to have to go shopping for one thing, so after cutting up the apples, I poured lemon juice over them, making sure they were coated and let them soak, while I got everything else ready, and then drained them as best I could before using them. And 3) I sprinkled sugar and cinnamon on top of the bread crumbs that were on the top of the studel. It added a nice look and a little extra huts-puh (my familys word for "something extra ;). Anyway! We loved it! Smelled wonderful! SO highly recommended!
     
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