Have you ever passed over a recipe repeatedly for years and years because it just looked so…well…like a ton of work? I have, and this one is a prime example of how wrong I can be. Apple Strudel is a staple dessert both here in Bavaria and in Austria and we have had some fantastic strudel! Oh boy, oh boy, oh boy is it amazing. So, I decided that it was about time I put my big girl britches on and make Strudel. I’m embarrassed to admit how easy it came together. But, you know how good you feel when you accomplish something you never thought you could? Thus, we have “Easy As Pie,” Apple Strudel!
The trick is having everything ready to roll because the Phyllo Dough can dry out very quickly, so moving fast as the Strudel is assembled is key.
Easy As Pie APPLE STRUDEL!
- 2 pounds apples Nothing wrong with MacIntosh or Cortlands! Any crisp half-tart apple will do.
- 1/2 Cup raisins or dried currants I used dried currants as I had them in the house
- 1/2 Cup Walnuts Diced
- 1/2 Tsp Cinnamon a "slightly rounded" 1/2 Tsp
- 1/2 Tsp ground Nutmeg freshly ground is always better if you have it
- 1/4 Tsp Salt
- 2/3 Cup Dried Bread Crumbs
- 1/2 Pound Phyllo Dough
- 1/2 Cup Butter Melted
- Peel and chop the apples and dice up the walnuts. In a mixing bowl combine the apples, raisins,walnuts, sugar, cinnamon, nutmeg, salt and 1/3 cup bread crumbs.
- Cut 2 pieces of plastic wrap about 30 inches long and place them on your counter top overlapping the long edges. Quickly unwrap and unroll the Phyllo Dough, then cover it with a couple of damp paper towels to keep it from drying out. Working quickly, lay one sheet of Phyllo on the plastic wrap and brush it with melted butter. Sprinkle with 2 Tsp of bread crumbs.Quickly layer each sheet of Phyllo on top of the other, brushing each sheet with butter and sprinkling each sheet with 2 Tsp Bread Crumbs.
- Then take your filling and spoon it down the center of the Phyllo dough sheets about 3 inches from each edge. Basically, you want a nice 12 inch by 4 inch pile in the middle leaving dough to fold over the filling. I hope I made that clear enough. I hope!
- Fold the empty dough over the apples. Don't worry, it's not supposed to cover the entire filling, just holds the filling in place. Then starting at the long side, roll the Phyllo towards you like a jelly roll. Carefully lift the Strudel and place seam side down on the greased baking sheet. Brush with melted butter. Everything is better with butter! Bake 40 minutes until golden brown
- Remove from the oven and place the baking pan on a wire rack to cool for 30 minutes.
- Move the strudel over onto a serving platter. Slice crosswise into serving pieces. Enjoy it either hot or cold with vanilla sauce or ice cream! Pat yourself on the back because you will now have your family and friends raving over what a fantastic dessert maker you are! And, it was as easy as pie!