A Word From The Cook
“The name Strudel means "whirlpool" because flaky pastry is wrapped and rolled around a sweet and spicy fruit compote. Apple is the most traditional Strudel, but it can be made with virtually any sweet or savory filling. Roasted breadcrumbs are spread between the pastry and compote giving Strudel its "crumby" texture.”
10-12 Servings - Makes 2 Strudel "Logs"
- 14 Sheets thawed Fillo pastry dough
- 16 Tablespoons unsalted butter (2 Cubes)
- 2 Cups plain breadcrumbs (or Panko crumbs can be substituted)
- 1 Cup apricot preserves (or peach preserves can be substituted)
- Juice of one lemon
- 4 Cups cored, thinly sliced apples, skins removed (Granny Smith, or your favorite semi-tart apple)
- 1 Cup sugar
- 1 Cup toasted walnuts (Pecans can be substituted) - roughly chopped
- 1 Cup raisins
- 2 Tablespoons lemon zest (grated lemon rind)
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon ground cloves
- 2 Teaspoons vanilla extract
- 1/2 Cup powdered sugar for garnish
- Optional: serve with vanilla ice cream or whipped cream
Step 1 – Prepare Bread Crumbs, Apple Filling, & Preserves
For Breadcrumb Mixture
Melt 8 tablespoons butter in a small saucepan over medium heat. Once butter is melted, add breadcrumbs and cook until lightly browned. Stir occasionally. Remove from heat and set aside.
For Fruit Compote
In a large bowl, combine thinly sliced apples, sugar, toasted nuts, raisins, lemon zest, cinnamon, cloves, vanilla, and 4 tablespoons melted butter.
In a small saucepan, heat preserves over low heat until hot. Add lemon juice and remove from heat.
[To toast nuts, simply spread them in a single layer on a baking sheet. Bake at 350 degrees for 10-15 minutes)
Step 2 – Layer Fillo Dough
Place thawed fillo pastry sheets flat, covered completely with a damp kitchen towel. Cover completely to keep pastry moist (It cracks and sticks to itself if it dries out).
Melt remaining butter.
Lay one sheet at a time on a clean surface, brushing it completely with melted butter. Place another sheet on top and brush it with butter. Continue adding fillo sheets one at a time, brushing each completely with melted butter, 7 sheets in all.
Spread entire surface of top sheet with half of apricot mixture.
Sprinkle half of breadcrumb mixture over apricot mixture.
Spoon half of apple mixture along the longest side of the fillo dough, in a 3 inch strip, leaving about an inch edge border on the outer side of the fillo.
Step 3 – Roll, Bake, and Serve
Gently roll the pastry from the edge side, over the fruit, continuing to roll until the fillo looks like a long log.
Transfer Strudel log to a lightly buttered parchment lined baking sheet., seam side down. Tuck ends of strudel in.
Brush outside layer of strudel with melted butter.
Score tops of logs diagonally.
Repeat steps 2 and 3 to make a second Strudel
Bake in pre-heated oven for 45-50 minutes, until pastry is golden brown.
Cool slightly. Slice into 11/2 inch wide servings. Sprinkle with powdered sugar and serve with vanilla ice cream or whipped cream.