Oktoberfest Apple Strudel |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Bake for 15 minutes or until golden brown. Cool for 40 minutes. Sprinkle with confectioner's sugar, slice and serve.
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