A Word From The Cook
“Here's our famous Apple Strudel recipe. The name Strudel means "whirlpool" because flaky pastry is wrapped and rolled around a sweet and spicy fruit compote. Roasted breadcrumbs are spread between the pastry and compote giving Strudel its "crumby" texture. ”
10-12 Servings - Makes 2 Strudel "Logs"
- 14 Sheets thawed Filo 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
- Preheat oven to 350 degrees.
- Place thawed filo 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 filo 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 filo dough, in a 3 inch strip, leaving about an inch edge border on the outer side of the filo.
- Step 3 – Roll, Bake, and Serve
- Gently roll the pastry from the edge side, over the fruit, continuing to roll until the filo 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 350 degree 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.