Don your lederhosen, cuz it’s time for strudel! When I saw this in the February 2013 Martha Stewart magazine, I was naively like, “Oh, I bet they were trying to make this recipe easy by using phyllo dough – which is easy, right? RIGHT?!” And no one answered me because I was talking to myself. And no one else was around. And the latter was the only fortunate part of that scenario.
Strudel is a particular favorite of sis blogging partner, and I’ve enjoyed it for the most part, but at times it’s not been the best when having it from a restaurant and such. Fortunately this recipe is exceptionally yum. And when you get the hang of that tricksy phyllo dough, it’s easy and fun to make.
Since the recipe (supposedly) made one strudel, I thought we should double it! We like to give some away to our parents every time we cook, have for ourselves, etc.
Lemme tell you people, this isn’t the first time Let’s Double the Recipe has taken us into the danger zone. Cuz we ended up actually making FOUR strudels. Hello, four times the strudel power of yum plus the strudel power of waist enhancement equals no hope of escape.
But that’s OK! Because this stuff is good. Really good. Too good.
Behold the bowl full of six cut-up apples! This should have been our first clue that perhaps double-ization of the recipe wasn’t really necessary. That’s a four quart capacity bowl by the way.
Anyway, like two innocent Hansel and Gretel types in it only for the house-shaped baked goods, we proceeded as if our doubled recipe was not quadrupling. This is the mixture of breadcrumbs, cinnamon, sugar and salt being added in.
I didn’t realize that dried apricots can taste like really vibrant peaches once baked. I’ve baked with them before, but wowzas, these guys were killer yum this time.
This is sort of where the recipe gets ticky. The reason we ended up making four strudels was not only because six apples makes a hella lot of filling, but the phyllo package I thawed out had 20 sheets of phyllo in it! You only need five for one strudel. Hello!
We didn’t want to waste. Hence al the frickin’ strudel! Let us pause here in silent thanks that this recipe was actually good.
After brushing each layer of phyllo with butter, carefully so it doesn’t tear, sprinkle on a ittle cinnamon sugar. This process repeats till you’ve prepped all five sheets of phyllo.
Something that’s easy to forget when you have to roll up desserts like this – don’t overfill them. The tendency is to overfill and then it’s a mess trying to roll it up.
A little something about the phyllo: it’s probably going to crack a little as you roll up the strudel. This is OK. Using both hands, just keep rolling and hold it together the best you can. Use a very flat metal pancake style spatula, if you have one, to wedge under the phyllo initially to loosen it enough to start rolling. All that brushed-on butter will have adhered it to your board or counter. Also have another pancake spatula handy to wedge one under each side of the rolled-up strudel to transfer to your sheet pan. We lined our pans first with parchment paper.
Soon you’re on your way to an army of strudel! Muahaha! *evil mustache twirl*
They kind of look like sandworms from planet Arrakis. If you insert some kind of spice joke in the comments, I will love you forever. And…..go!
OK, so they’re not the prettiest looking dessert ever to come out of an oven. Quick! Put it on a plate! Dollop some whipped cream on top!
OK, whew! That’s mo bettah. This is such a gooood good dessert. *licks plate* The combo of the apples and apricots is phenomenal. The fruit mixture gives off a super yummy juice that bubbles up and caramelizes a little as this stuff bakes and the phyllo dough is, while not as crisp as I expected it to be, a nice house for all the fruit because it is light (in texture only – heh) and doesn’t interfere with the fruit. Surprisingly enough, all that cinnamon sugar wasn’t overpowering. Too, the phyllo dough gets easier the more you make of these. In other words, by the time we got to strudel four, we were practically phyllo masters.
from Martha Stewart, February 2013
Prep Time: 20 minutes Cook Time: 45-50 minutes Level: Intermediate Serves: 6-8
- 1/2 cup plus 1 tablespoon sugar
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon coarse salt
- 3 Granny Smith apples
- 1 tablespoon fresh lemon juice
- 1/2 cup chopped dried apricots
- 1/2 cup dried fine breadcrumbs
- 6 sheets phyllo dough (roughly 13 by 16 inches), thawed if frozen
- 1 stick unsalted butter, melted
- Lightly sweetened whipped cream, for serving
Preheat oven to 375 degrees. Combine sugar, cinnamon, and salt in a large bowl; set aside 3 tablespoons mixture. Peel and core apples; cut into quarters, then cut crosswise into 1/4-inch pieces. Toss with lemon juice; stir into sugar mixture with apricots and breadcrumbs.
Brush 1 sheet phyllo with butter, and sprinkle with 1 teaspoon reserved sugar mixture. Top with remaining 5 sheets phyllo, layering with butter and sugar mixture. Scatter filling on phyllo, leaving a 1/2-inch border. Starting with a long end, roll up to enclose filling; place strudel, seam side down, on a parchment-lined baking sheet. Brush top with remaining butter; sprinkle with remaining sugar. Bake until golden brown and cooked through, 45 to 50 minutes. Let cool on a wire rack 10 minutes. Cut into slices; serve warm with whipped cream.
We thought our first sheet of strudel browned too much, and there was SO much of the juices bubbling out and burning, so we turned my oven down to 350. If your oven tends to run on the hotter side when you bake, you might want to do the same.
We used a mixture of Granny Smith and honeycrisp apples.
One reason we decided to double the recipe was it seemed we had plenty of filling (and beyond) and we didn’t realize before thawing out one package pf phyllo that we’d have twenty sheets. We did end up using all the phyllo and filling. And it was delicious!
You may want to keep your sugar and cinnamon handy in case you need to mix up some more quickly. We found we needed several more teaspoons to sprinkle on the sheets – but then again we did make extra strudel.