Posted by: njbrown | April 16, 2012

Quick Apple Strudel


Quick Apple Strudel

A while ago, I came across a Jamie Oliver recipe for a quick apple strudel made with phyllo dough.  As time passed, I kept thinking about strudel, and this week seemed the time to do it. In pastry class so long ago, we had made “pulled strudel.” Working on a white–cloth covered large table, we went through a long process of rolling and then very, very gently stretching a fragile dough using primarily the backs of our hands, until the dough was about 3 feet by 4 feet.  I think we were told that if done properly, it should be “thin enough to read a newspaper through it.”  Holes were to be avoided at all cost – but much easier said than done!  Even though we worked in pairs, we each had far more strudel to take home than we would eat, and I never had the space (or inclination) to tackle pulled strudel again.

For those who are somewhat masochistic, Emeril has instructions for the entire process: Apfelstrudel (Classic Apple Strudel) 

Strudelqueen.blogspot.ca shows the strudel being “pulled” and being rolled using the cloth:

“Pulling” Strudel

Rolling the Strudel

Using phyllo dough not only gives you a lower-calorie strudel, but one that can be made far easier.  I really enjoy the flakiness of the phyllo.  Strudel can be enjoyed warm or at room temperature, but I think just out of the oven is wonderful.

Rather than converting Jamie’s metric quantities, I used the recipe on the back of the phyllo box.  Please follow the directions on whatever phyllo you use for handling the sheets.

Quick Apple Strudel
Adapted from Krinos

Ingredients:

  • 5 sheets phyllo dough
  • 2 apples (medium size)
  • 6 Tb. unsalted butter
  • ⅓ cup chopped walnuts, pecans or almonds
  • ¼ cup plain dry breadcrumbs
  • ¼ cup sugar
  • 1 tsp. lemon juice
  • ¼ tsp. cinnamon
  • Pinch allspice
  • Optional – ¼ cup dried cranberries or raisins
  • 1 Tb. sugar

Directions:

  1. Preheat oven to 375 degrees.
  2. In frying pan, melt 1 Tb. of butter over medium heat; cook nuts and breadcrumbs for 3 minutes.  Set aside.
  3. Peel, core and slice apples (approximately ½ inch slices).  In bowl, toss breadcrumb-nut mixture, apples, ¼ cup sugar, lemon juice, raisins or cranberries if desired, cinnamon and allspice.
  4. Melt remaining butter.
  5. Place phyllo sheets on parchment paper, one of top of the other, brushing each with melted butter and sprinkling with ½ tsp. sugar.
  6. Place apple mixture in a line along the long edge of the pastry, leaving 2 inches near the edge.  Gently pull the long bare edge up and over the apple filling.  Continue to roll strudel to completely enclose the filling.  Place strudel on a large baking sheet.
  7. Brush butter over top of strudel.  Sprinkle with remaining ½ tsp. sugar.  With sharp knife, pierce 1 inch vents every 2 inches along the top of the strudel.
  8. Bake in the center of the oven for 35 minutes or until golden brown.
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Responses

  1. Looks marvelous! I always thought that I had wanted to try to make “pulled strudel, now I would rather do it your way! What a great time-saving tip! Thanks!


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