11.23.07
Easy Apple Strudel
This has become my favorite dessert recipe to make for company. The shell is delicate, flaky, buttery, and sweet. Working with thin phyllo sheets takes a lot of patience, but the result is well worth the effort. My only regret is not trying this recipe earlier, when I had access to the wonderful crispy apples from the farmer’s market.
Easy Apple Strudel
from America’s Test Kitchen
1/2 cup golden raisins
2 tablespoons apple cider
6 tablespoons unsalted butter (3/4 stick)
1/4 cup fresh bread crumbs , plain
10 ounces Golden Delicious apples (about 2 small), peeled, cored, and cut lengthwise into 1/8-inch-thick slices
10 ounces McIntosh apples (about 2 medium), peeled, cored, and cut lengthwise into 1/8-inch-thick slices
1/4 cup granulated sugar , plus 2 tablespoons
1/3 cup chopped walnuts , toasted (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon table salt
1 teaspoon lemon juice
5 sheets phyllo , defrosted (18″x14″ preferred)
1 1/2 teaspoons confectioners’ sugar
1. Adjust oven rack to lower-middle position; heat oven to 475 degrees. Combine raisins and cider in small microwave-safe bowl; cover tightly with plastic wrap and microwave on high until simmering, about 1 minute. Let stand, covered, until needed.
2. Melt 1 tablespoon butter in small skillet over medium heat; when foaming subsides, add bread crumbs and cook, stirring frequently, until golden brown, about 2 minutes. Transfer bread crumbs to small bowl and set aside.
3. Drain off and discard any remaining liquid from raisins. Toss apples, raisins, bread crumbs, 1/4 cup granulated sugar, walnuts (if using), cinnamon, salt, and lemon juice in large bowl to combine.
4. Melt remaining 5 tablespoons of butter. Place sheet of parchment paper slightly larger than phyllo on work surface, long side toward you. Place phyllo sheet on parchment. Brush with melted butter and sprinkle with sugar, then place the next layer on top. Repeat until you have 5 layers of phyllo. Arrange (about half of) the apples in a horizontal strip about 3″ wide, 2 1/2″ from the edge of the sheet closest to you and leaving about 2″ on both sides. Fold the sides of the phyllo in, over the filling. Fold the edge of the phyllo closer to you up over the filling. Roll the strudel away from you, being careful not to roll it too tightly. Place the strudel on a baking sheet, seam side down. Brush top and sides with butter. Make four slits across the top of the strudel to allow steam to escape. Bake until golden brown, 15 minutes. Cool on baking sheet on wire rack until warm, about 40 minutes.
5. Place confectioners’ sugar in metal strainer and dust strudel. Using 2 large metal spatulas, transfer strudel to platter or cutting board, cut into slices with serrated knife, and serve with Lightly Sweetened Crème Fraiche or whipped cream, if desired.
