This is a never-fail favorite among young and old alike It may seam complicated but after you've done a few, you can do them in your sleep.Difficulty: Medium
Cuisine American
Keyword desserts, Favorite
Method Oven
Prep Time 40 minutesminutes
Cook Time 10 minutesminutes
Cooling Time 40 minutesminutes
Total Time 1 hourhour30 minutesminutes
INGREDIENTS
½cupGolden Raisins
2Tbsp.Apple Cider (or Juice) - Water may be substituted
6Tbsp.Butter - 3/4 stick
¼cupBread Crumbs - plain
2Golden Delicious apples - 2 small, peeled, cored, and sliced
2McIntosh apples - 2 small, peeled, cored, and sliced
¼cupGranulated Sugar - plus 2 tablespoons
⅓cupFinely Chopped Walnuts - toasted (optional)
¼tsp.Ground Cinnamon
⅛tsp.Salt
1tsp.Lemon Juice
5sheetsPhyllo Dough - defrosted
1 ½tsp.powdered Sugar - For final dusting
INSTRUCTIONS
Adjust oven rack to lower-middle position; heat oven to 475 degrees.
Filling Preparations
Combine Raisins and Apple Juice in a small microwave-safe bowl; cover tightly with plastic wrap and microwave on high until simmering, about 1 minute. Let stand, covered, until needed.
Melt 1 tablespoon butter in a small skillet over medium heat. When foaming subsides, add Bread Crumbs and cook, stirring constantly until golden brown, about 2 minutes. Transfer bread crumbs to a large bowl.
Drain off and discard any remaining liquid from Raisins. Then toss Apples, Raisins, 1/4 cup Granulated Sugar, Walnuts, Cinnamon, Salt, and Lemon Juice in with the Brad Crumbs to combine. Mix well with a heavy spoon.
Assembly Instructions
Melt the remaining 5 tablespoons of Butter in a small bowl. Be ready with a soft-bristled Pastry Brush to apply Butter to each Phyllo sheet. (Extra Butter may be needed.)
Be very gentle when handling Phyllo sheets. They are very fragile and tear very easily. Each tear may become a crack in the finished Strudel.
Place a sheet of parchment paper larger than the Phyllo sheets on your work surface with the long edge toward you. Lightly sprinkle Sugar on Parchment. Place a single Phyllo sheet on parchment and brush lightly with melted Butter.
Sprinkle with Sugar and add another sheet of Phyllo. Butter as before.
Repeat until you have buttered the last of five or six sheets.
Place filling in a 3" wide strip about 2 1/2" from the near edge and 2" from each side of the top Phyllo sheet.
Fold short ends of Phyllo over filling. Fold end closest to you over filling.
Roll loosely, using the parchment to assist in rolling. Leave roll on the paper, seam side down and transfer (paper and all) to a baking sheet.
Brush with Butter and sprinkle the top of the roll with Sugar.
Cut four 1-inch vents into the top of Strudel for steam to escape.
Bake until golden brown, 10 - 12 minutes. Watch carefully. The roll will brown quickly. Cool in the baking sheet on a wire rack until warm, about 40 minutes.
Place Powdered Sugar in a fine-mesh strainer and dust Strudel. Using 2 large spatulas, transfer the Strudel to a platter or cutting board; cut into slices with a serrated knife; and serve.
Optionally, top with Whipped Cream or serve beside a scoop of Ice Cream.
Notes
This recipe will make TWO 9" Strudel Rolls using only half of a box of Phyllo Dough Sheets.