Makes 2 strudels—This is the easy version!
About
This recipe is recalled from fond childhood memories of living in Austria when I very young. The strudel is not too sweet. It’s lovely with coffee or tea. The combination of the crisp buttered crust with walnuts and bread crumbs between the thin layers of dough paired with an apple filling evokes memories of this delicate European pastry. My mother learned to make strudel while we lived in Austria, from our landlords who became lifelong family friends. I was three years old. By the time I was four, we had moved to Italy and I had 2 new brothers, twins! I can still picture my mother clearing the entire wooden table, flouring a clean tablecloth and then with buttered hands slowly stretching the dough until it hung over the sides of the table. She used her fingertips and the palms of her hands to gently transform the dough. I was not allowed to help! I was amazed! I had never seen such large piece of translucent dough. With great patience my mother worked. “Was it ready?” I would ask. “No not yet.” She would tell me. She would instruct me to watch her hands work the dough until we could clearly see the pattern of the tablecloth underneath and the dough hung over the sides of the table. Like magic, she would roll up the very long dough, now filled with apples, by lifting the floured tablecloth. I was always in awe.
“Lee brought the gray enameled coffeepot to the table and filled the cups and sat down. He warmed the palm of his hand against the rounded side of his cup.”
East of Eden, John Steinbeck
Through the years, my mother only made the strudel for special occasions. We almost always had apple, with added golden raisins or currents (my mother doesn’t care much for regular raisins), but I also recall cherry strudel. Although when I became older, she let me help stretch the dough, (but not roll it up) I have never made the dough on my own. Maybe someday? I’m using frozen phyllo (or filo) dough for my strudel. It works well to recall the flavors in my memory.
Tools
For ease of preparation, I use a mini-prep (or food processor); Silpat for a non-stick surface; parchment paper; and a pastry brush.
| Dough | |
| 1 roll | Frozen phyllo (or filo) dough (20 sheets), half a box will make 2 strudels |
| Crumb filling | |
| 1 C | packaged, dried bread crumbs |
| 1 C | walnuts, finely ground in food processor or mini prep |
| 1 C | granulated sugar |
| 1/2 t | ground cinnamon |
| pinch | salt |
| Apple filling | |
| 3–4 | tart apples, such a Granny Smith, pared and very thinly sliced |
| 1/2 C | raisins, golden raisins or currents—optional |
| 1/2 C | granulated sugar |
| zest | of one large lemon |
| 1 T | fresh lemon juice |
| pinch | salt |
| 6 oz | unsalted butter (1-1/2 sticks) |
| Garnish | |
| powdered sugar for dusting |
- Day before making the strudel: Defrost one roll of frozen phyllo dough overnight in the refrigerator.
- Preheat oven 350°. Line jelly roll or cookie sheet pan with parchment paper, set aside. Melt butter on low heat.
- Prepare crumb filling: In medium size bowl, thoroughly mix together: dried bread crumbs, finely ground walnuts, 1 C granulated sugar, cinnamon and a pinch of salt.
- Prepare apple filling: In medium size bowl, thoroughly combine thinly pared and sliced apples, ½ C granulated sugar, lemon zest and juice, a pinch of salt and raisins or currents, if using. Make sure lemon juice and zest coat all the apples, so they will not turn color while you work.
- Prepare strudel layers: Gently unroll defrosted phyllo dough. Place one sheet of phyllo dough on non-stick work surface, with wide side facing you. I use a Silpat, so there is no chance of the strudel sticking to the work surface. Gently, lightly brush entire surface of one sheet of filo with melted butter. Generously sprinkle the crumb mixture, about 2 T, on top of the entire sheet of buttered phyllo dough. Repeat process with nine sheets of the filo dough, neatly stacking on top of each other as you work. If the filo develops tears or cracks, gently continue on.
- Rolling the strudel: Add the tenth sheet and butter the entire surface. But when sprinkling the crumb mixture on the dough leave the last 2 inches that is furthest away from you without crumbs. This will make it easier to roll up the strudel. About 1inch from the edge of the dough, on the side of the strudel that is closest to you, place apple slices in a 2–3 inch deep and wide layer across the length of the dough. Take your time and begin rolling the strudel, lengthwise. If you haven’t added all the apples yet, add them across the length of the dough as you roll. I hold the roll in place with one hand and spread the apples with the other hand. Brush the last 2 inches of dough with more butter. Complete rolling, and place strudel, seam side down on prepared pan. To make the second strudel, repeat the process with remaining 10 sheets of phyllo dough. Discard the accumulated liquid from the apples.
- To Bake: Brush the entire tops & sides of the strudels with melted butter. Bake in preheated oven for 30–35 minutes, until apples are cooked and the strudels are golden brown. Baste with butter, twice during baking.
- To Plate: Let strudels cool at least 30 minutes, one hour is best. Serve warm or at room temperature with a dusting of powdered sugar. Cut in 1 ½ inch slices, or larger, to serve. Serve any crumbs too. The strudels are best served the day they are baked. Leftovers can be recrisped in the oven until warm.