Recipe by Mama Cee Jay
Here is a version of Baking Illustrated's Quick Apple Strudel recipe which I used for a friend's annual Fall party. You can add nuts if you would like.
Top Review by Staten Island Slovak
I never made strudel before trying this recipe. I had an assortment of apples, so I'm not sure what variety they were. Instead of slicing, I cubed the apples into approx. 1/2" pieces, and didn't use just one sheet of phyllo per layer because the layers were so thin and it was hard to separate them from all the layers in the package. It turned out that I used approx. 3 or 4 sheets per layer, and it still turned out great. There was also apple mixture left over. Four small or three medium apples should be enough. Making a double recipe, I baked one strudel and froze the other for future baking. It was delicious! I will definitely make this again. ~The Mad Slovak~
- 1⁄2 cup golden raisin
- 2 tablespoons apple cider
- 6 tablespoons butter
- 1⁄4 cup fresh white breadcrumbs
- 2 small golden delicious apples
- 2 medium mcintosh apples
- 1⁄4 cup sugar
- 2 tablespoons sugar
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 5 sheets phyllo dough, defrosted (Athens brand)
- 1 1⁄2 teaspoons confectioners' sugar
Directions See How It's Made
- Preheat oven to 475 degrees Fahrenheit with rack on the lower to mid level position. Heat raisins and cider in small saucepan over medium heat until simmering. Then remove pan from heat and let stand.
- Melt butter in small pan over medium heat until it foams. Then stir in bread crumbs and brown for about 2 minutes. Remove from heat and cool.
- Peel, quarter and core apples; cut into 1/8" slices. Drain raisins. Combine apples, raisins, bread crumbs, 1/4 cup sugar, cinnamon and lemon juice in large bowl and mix.
- Melt 5 Tbl butter. Line baking pan with parchment paper. Place one phyllo sheet on pan and brush with one Tbl butter and sprinkle with 1 tsp sugar. Repeat with remaining four phyllo sheets. Spoon filling onto middle of phyllo in a long strip. Fold short ends over filling and roll closest end, but not too tightly. Brush top with butter and sprinkle with sugar. Cut four 1" slits on top.
- Bake for 15 minutes or until golden brown. Cool for 40 minutes. Sprinkle with confectioner's sugar, slice and serve.