Prep 30 mins
Cook 20 mins
I made these strudels for my family's annual Oktoberfest 2008, and everyone agreed they are sinfully delicious. I say this because a great deal of butter is used in this recipe. The strudels have a crispy, buttery phyllo dough exterior with a juicy, semi-tart apple filling seasoned with cinnamon, cloves and nutmeg. I use Northern Spy apples for the filling, but they are difficult to find. Macintosh, Courtland or Granny Smith would do just as well. This is definitely one of my favorite comfort foods.
- 6 cups apples, peeled, sliced, tart (Northern Spy, Macintosh, Courtland or Granny Smith)
- 1⁄2 cup cranberries, coarsely chopped
- 1 tablespoon lemon rind, grated
- 3⁄4 cup sugar
- 2 teaspoons cinnamon
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup flour
- 1⁄2 cup walnuts, finely chopped
- 8 ounces phyllo pastry sheets, thawed (half of a box, found in the frozen desserts section of your grocery store)
- 2 cups butter, melted
- 1 cup breadcrumbs, plain, finely crushed
- Preheat oven to 400°F.
- In a large bowl, mix together apples, cranberries, lemon rind, sugar, cinnamon, cloves, nutmeg, flour and walnuts; set aside.
- In a small saucepan, melt 1 1/2 cups butter.
- In a medium skillet, melt 1/2 cup butter. Stir and cook bread crumbs with butter until lightly browned. Remove from heat.
- Place one phyllo leaf on a dry kitchen towel and brush with melted butter. Sprinkle with bread crumb mixture.
- Place a second leaf on top of first phyllo leaf, brush with butter and sprinkle with crumb mixture. Repeat until five leaves have been used.
- Mound approximately 1 cup of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Do not mound too thick, as the filling will spill out the ends of the phyllo once rolled up.
- Lift towel, using it to roll leaves over apples in a jelly roll fashion.
- Carefully place strudel on a large cookie sheet with raised sides, allowing space for five more strudels.
- Brush top of strudel with butter and sprinkle with bread crumbs.
- Repeat entire procedure for remaining five strudels.
- Bake strudels for 20-25 minutes or until lightly browned.
- Allow to cool for at least two hours. Cut each strudel into halves or thirds and serve.
After making this recipe, 4 of the strudels, each cut into thirds were taken to work by my other half & were gone with 20 minutes of being set out ~ I think that says something! We, in turn, devoured the other two right here at home, while I secretly wished I hadn't sent the other 4 off to work! Ah, well, at least I have a keeper of a recipe right here! Many thanks for sharing it ~ YOUR STRUDELS ARE MOST DELICIOUS! [Tagged, made & reviewed for one of my groupmates in the Aus/NZ 12 Days of Christmas Recipe Swap]