Apple Strudel Recipe is a great Eastern European Dessert Favorite.
Store-bought Fillo dough is quite an acceptable substitute for the labor-intensive homemade Fillo sheets, and makes Strudel a snap to make. Strudel is quite versatile, and you make any number of exciting strudel variations, both savory and sweet. I’ll just start with the great Strudel dessert favorite.
I have included several Great Tips on Working with Fillo; when you get the hang of it, you will actually have fun using it and enjoy its versatility and flaky melt-in-your-mouth texture. Granny Smith is my favorite kind of apple for baking, but McIntosh will do just as well. Scroll down for strudel filling variations.
Use fresh bread crumbs, made by grinding a slice or two of unflavored bread or challah in the food processor.
Ingredients
- 2 firm-ripe pears, peeled and finely diced
- 4 Granny Smith apples, peeled, cored, and finely diced
- 1⁄3 cup raisins or currants
- 2 pouches Levana Nourishments Vanilla Bean
- 3/4 cup coconut sugar, or 1/2 cup coconut sugar and 1/4 cup stevia or truvia
- 1 teaspoon cinnamon
- 12 sheets fillo dough
- 1⁄2 cup vegetable oil
- 1⁄2 cup finely ground bread crumbs
Instructions
Preheat the oven to 375°F.
Mix all the filling ingredients together in a bowl. Take 1 sheet of the Fillo, place it flat on a cutting board with the short side facing you, and brush it lightly with oil. Place a quarter of the bread crumbs on the bottom short side of the fillo. Place a quarter of the filling along the short end of the fillo (meaning, right on top of the bread crumbs). Roll up tightly around the filling, then all the way up. Place the roll on a cookie sheet. Make sure the strudel rolls fit snugly on the cookie sheet, so that the filling doesn’t seep out of the open ends while baking. Fill any empty spaces with rolled-up foil “balls.”
Brush the strudel rolls with oil. Bake for 30 minutes, or until the pastry is light brown and crisp. Cut the strudel along the scored lines with a sharp knife. Serve the strudel warm or at room temperature.
No comments yet.