Mamo's Apple Strudel
This recipe yields a classic apple strudel featuring a rich apple and pineapple filling encased in delicate, crispy phyllo dough. The fruit filling is cooked until thick and then chilled thoroughly. Layers of phyllo are brushed with clarified butter, sprinkled with a spiced breadcrumb mixture, and rolled with the filling. Baked to a golden perfection, these strudels are a delightful dessert.
Equipment
- 1 Large Pot For cooking apple filling and melting butter.
- 1 Pastry Brush Essential for evenly applying butter mixture to phyllo.
- 2 Baking Pans/Sheets For baking multiple strudel logs, ensuring proper spacing.
- 1 Spoon For skimming butter foam and adding filling.
- 1 Waxed Paper Crucial for handling delicate phyllo dough.
Ingredients
Main
- 10 to 12 Granny Smith apples peeled, cored and cut into thin strips
- Juice of 1 lemon
- 1 large can pineapple drained and diced
- 3/4 cup sugar
- Pinch salt
- 1/2 cup finely chopped nuts
- 2 sticks unsalted butter
- 1/4 cup vegetable oil
- 1 pound package phyllo dough
- Mixture of 1 large freshly ground cinnamon stick 1/3 cup sugar and 1 cup plain breadcrumbs
Instructions
- As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.
- Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.
- Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.
- Preheat the oven to 350 degrees F.
- In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.
- On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.
- Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.
- Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.
- Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.
- Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture.
- Cut into pieces while still hot so the crust won't break.
Notes
Handling phyllo dough requires speed and care; always keep unused sheets covered with a damp cloth over waxed paper to prevent them from drying out and cracking. Ensure the apple filling is completely cooled, preferably overnight, as this prevents the strudel from becoming soggy and makes it much easier to handle and roll. Skimming the foam from the melted butter clarifies it, contributing to a crisper crust and richer flavor. Do not overfill the strudels to avoid bursting during baking. Frequent basting during baking is crucial for a beautifully golden-brown and crisp exterior. Cut the strudels while hot to prevent the delicate crust from shattering.