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This dessert takes its name from the flaky pastry used to wrap around the filling like a Strudel, the old German word for “whirlpool,” or “vortex.” In Germany, it was a traditional harvest-time dessert. The thin pastry itself originated with the Turks. Strudel is best served the same day it is baked, and warming it for ten minutes in a 350 degree oven enhances it, especially if you serve it with a scoop of vanilla ice cream.
- 1 1/4 Cups Apple Juice or Apple Cider
- 2 Tablespoons Cornstarch
- 1 1/2 Pounds (5 Cups) Granny Smith Apples (Peeled, Cored, and Sliced 1/4 Inch Thick)
- 1/2 Cup Seedless Raisins
- 4 Tablespoons Sugar
- 1 1/2 Teaspoons Ground Cinnamon
- 1/3 Cup Chopped Pecans
- 4 Sheets Phyllo Dough
- 1/3 Cup Melted Butter
- 3 Tablespoons Fine Dry Bread Crumbs
- Powdered Sugar For Garnish
- Vanilla Ice Cream For Garnish
- Preheat oven to 450 degrees.
- In a small-size bowl, create a slurry by combining 1/4 cup of apple juice (or cider) with 2 tablespoons cornstarch. Mix until smooth and set aside.
- In a large-size saucepan add apples, raisins, sugar, and cinnamon with remaining apple juice or cider and cook, over a medium heat, for 10 minutes until apples are nice and tender.
- Give the cornstarch slurry a stir as it may have settled. Add slurry to apple mixture. Stir constantly until smooth and not lumpy. Simmer for 2 minutes making sure to stir constantly.
- Remove from heat and let cool. Stir in pecans. Cover and place in fridge to chill for 30 minutes.
- Line baking sheet with parchment paper.
- Lay out one phyllo dough sheet on clean, flat, and lightly floured surface. Brush with melted butter and sprinkle with 1 tablespoon dry bread crumbs. Repeat with two more layers of phyllo, butter, and bread crumbs. Top with fourth sheet of phyllo
- Spread apple filling evenly onto phyllo surface, leaving a 1/2 inch clean edge on all sides. Roll into a log, folding edges at each end beneath the log, and brush with melted butter.
- Carefully place strudel on prepared baking sheet, seam side down. Place in oven and cake for 18 minutes or until golden brown. Remove from oven and cool 15 minutes before cutting into 2 inch slices and sprinkling with powdered sugar just before serving.
- Serve plain or with ice cream.
- Serves 6
- "Work With What You Got!"
- © Victoria Hart Glavin ©Tiny New York Kitchen
