German Apple Strudel

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This recipe makes about 2 strudels. I usually make this for a crowd, quadruple the recipe (4x) and get about 7 or 8 strudels out of it.
Ingredients:
Strudel pastry: I prefer to purchase Phyllo Dough (sometimes spelled Fillo) from the frozen fruit section of my grocery store. It makes a wonderful flaky pastry, it’s perfect for apple strudel, and it is fast and easy.

Filling: 2 pounds ripe apples, 1/2 stick butter, 1/2 cup raisins (optional), 1 cup sugar, 1/2 cup breadcrumbs, cinnamon to taste (about 1/2 tbsp).

Slice the apples as thin as possible (I use a food processor, but it isn’t necessary). You can choose to peel or not, according to taste. Mix the apples with the sugar and cinnamon to taste. Add raisins if using.

Meanwhile, melt the butter in a skillet. Fry the breadcrumbs in the butter until golden brown.

The Phyllo dough box will have two packaged rolls of dough in it. ONE roll of dough makes about 6 to 8 strudels. Keep one frozen for future use. Thaw the other roll at room temperature for about 2 hours, or overnight in the fridge. When it is thawed, open the package and unroll the dough. You’ll have a stack of about 15 sheets. Lay a dishtowl out flat on your work space and place one sheet of phyllo on the towel. Brush about a teaspoon or two of vegetable oil onto the phyllo sheet with a pastry brush or your fingers. Then lay a second sheet on top and brush more vegetable oil onto the sheet. Place a third layer on top (do not brush with oil). Cover the remaining phyllo with a slightly damp dish cloth, as it dries out very quickly.

Scatter the fried breadcrumbs in a line over the top and middle of the pastry (from left to right)…so the pastry should be empty at the bottom, with the entire top and middle covered with a stripe of breadcrumbs about 2 inches wide. Make sure it covers the entire pastry left to right so that the end pieces aren’t “empty” of filling!

Next, scoop up some of the apple/raisin filling and spread it over the breadcrumbs.

Now, this part is easy once you get the hang of it. Roll the strudel together with the help of the cloth so that the bare 1/3 is rolled in last. Place it on a baking tray and brush with butter. Bake in a 350F oven for 30 minutes or until golden brown. Cherries can be substituted for the apples; omit the cinnamon and raisins.

About Molly Evert

Writer Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).

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