Love apple strudel but hate making it? It’s quick and easy when you use phyllo dough.
Apple Strudels The Easy Way
When I was little, I remember my mother making apple strudel the authentic way.
I can see the kitchen table covered with layers of cloth table cloths dusted with flour and my mother rolling and stretching the dough until it covered every inch of the table. I also remember her telling me you have to be so careful because if the dough tears, you have to start over again from the very beginning. Needless to say, she didn’t make this too often because of the work involved, so it was a real treat when we had it.
When my mother got older, she got more into streamlining recipes by using convenience ingredients. Either that mindset is in the genes, because I think that way now that I’m on the cusp of senior citizenry. Or maybe it’s just that when you get older, you want to spend more time doing other things besides tedious tasks.
Phyllo, or filo dough makes this task pretty easy. Certainly when my mom discovered this product, we had strudel a lot more often! One caveat with phyllo dough is you have to work pretty quickly because it dries out fast. Wrapping the rolled-up sheets in plastic wrap or popping them in a plastic bag keeps them from drying.
Layers Of Buttery Pastry
I usually make each strudel with 3-4 leaves of the phyllo dough. Brushing each leaf with melted butter not only seals each sheet to the next one, you get gorgeous buttery flavor throughout the pastry.
What I do, so the remaining sheets don’t dry out, is grab 3 or 4 sheets, lay them on my work surface then brush the entire top surface of each with the melted butter. For example, I brush sheet number one, lay sheet number two on top of that and brush sheet number two. I think you get the idea! Have the short side of the sheet going east to west and the long side going north to south.
I place about 1/4 cup of the filling in the middle of the top third of the sheet. Then I fold down the little “margin” at the top over the filling. After that I fold in the long sides then roll the whole thing up from the short end. I place the seam-side down on the baking sheet. This is very much like making an egg roll or a chimichanga.
Nuts Or Not
I love almonds in apple strudel, but if you prefer other nuts, then use what you like. Of course if you are allergic or just don’t want them in the pastry, then leave them out. They taste fine either way!
- 6 medium Granny Smith apples, peeled, cored & sliced
- 1 tbs lemon juice
- ½ cup sugar
- ¼ cup flour
- 1½ tsp cinnamon
- ½ cup raisins
- ¼ cup sliced almonds
- 10 tbs unsalted butter, melted
- 16 oz pkg phyllo dough
- extra sugar for dusting.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment.
- Place apples in a large bowl. Sprinkle with the lemon juice and toss to coat.
- Add the raisins, almonds cinnamon, flour and sugar. Toss to combine well; set aside.
- Melt butter either in the microwave or in a small saucepan.
- For each strudel: You will need 4 sheets of phyllo layered. Brush the first sheet with butter, lay another sheet on top and brush with butter. Repeat until there are 4 sheets layered on top of one another.
- Place about ⅓ cup of the filling in the top third of the layered sheets. Fold the long sides of the sheets toward the center, then roll up from the short side and place on the prepared pan seam-side down.
- Repeat until filling is used up.
- Brush each strudel with remaining melted butter and sprinkle with sugar (I used sanding sugar but regular is OK)
- Bake for 30 minutes, or until they are golden brown.
- I got 8 mini strudels from the filling, but had some phyllo left over…you probably won’t use the whole box.