As promised from my apple picking adventure, I spent the weekend whipping up some recipes to share with you! My husband’s birthday was on Sunday and he wanted me to make Apple Strudel. He had sent me the recipe a few weeks back in anticipation of our apple picking adventure. Well it was amazing. I did cheat and use puff pastry, but who has time to make the dough? Not me.
Apple Strudel From Mother Earth News
5 to 6 baking apples like Rome or Cortland
1/2 box of frozen phyllo pastry, defrosted according to directions on box
¼ cup sugar (Iused light brown), more if you like it sweeter
1/3 cup walnuts
1 tsp cinnamon, or a mixture of spices that you like. Ginger goes well here, too.
Pinch of salt
¼ cup dry, plain bread crumbs
½ cup melted butter
Purists call for peeled, cored apples, but I find unpeeled work just as well and keep all the nutrition of the apple. If apple skins bother you, by all means peel them. Core and slice the apples on the thin side into a large bowl. You should have about 4 cups. Sprinkle with lemon juice to keep from browning. Add sugar, walnuts, spices, and salt; mix well. Set aside.
On your large open counter area, take out the phyllo sheets, about half the package, and spread them out to an area about 18 inches by 2 feet. Brush with some of the melted butter and sprinkle down the middle with the bread crumbs. The bread crumbs help to keep things from getting soggy. Next, spread your apple mixture over the bread crumbs. Fold the phyllo sheets up and over the filling, carefully tucking under the seam. Have a large greased baking sheet close by. Shape the strudel into a horseshoe shape, and tuck under ends. Transfer carefully to the baking sheet. Brush with more melted butter. Bake in the oven at 375 degrees Fahrenheit until golden brown and apples are tender, about 20 to 25 minutes. Loosen gently and let cool. You may wish to sprinkle a little powdered sugar before serving. I served with vanilla gelato….sooo good!