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Apple Strudel

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By Richard Perry

Posted July 23rd, 2007

This article is reprinted with permission from The Good Home Cookbook: More Than 1000 Classic American Recipes, by , (2006, Collectors Press)

The Good Home Cookbook: More Than 1000 Classic American Recipes

Servings:	12
Author Notes:	Apple strudel came to this country with immigrants from Germany, Austria and Central Europe. Those bakers had to painstakingly roll out their paper thin strudel dough. Fortunately, we can use phyllo dough, found in the freezer sections of most supermarkets.
Ingredients:	1/3 cup sugar 2 tablespoons cornstarch 1/2 cup brandy or apple juice 5 cups peeled, cored, and sliced tart apples, such as Granny Smith or Rome Beauty 1/3 cup firmly packed brown sugar 1 teaspoon ground cinnamon 1 pinch of ground nutmeg 1/2 cup raisins 1/2 cup chopped walnuts 12 sheets phyllo pastry dough 3/4 cup butter, melted 3/4 cup fine dry breadcrumbs
Instructions:	1. Preheat the oven to 375°F. Cover a baking sheet with aluminum foil. 2. Combine the sugar, cornstarch, and brandy (or apple juice) in a small saucepan over medium heat and bring to a boil. Cook until the mixture becomes thick. Remove from the heat. 3. Toss the apples with the brown sugar, cinnamon, and nutmeg in a large bowl. Pour in the brandy mixture and toss to coat. Fold in the raisins and walnuts and set aside. 4. Unfold the phyllo sheets and spread one sheet with melted butter. Sprinkle with the breadcrumbs. Layer the sheets, continuing to brush with butter and sprinkle with the crumbs. 5. Spoon the apple mixture along the long edge of the stacked layers and roll up. Fold in the ends before the last roll to secure the filling within the pastry. Carefully transfer the strudel to the baking sheet and brush with the remaining butter. 6. Bake for 35 minutes or until the pastry is golden brown. 7. Slice when warm, or cooled completely and serve immediately.