APLK: Apple Strudel

Apple Strudel        

Whether you grab a tart and sweet Pink Lady or a subtle aromatic Gala—each type of apple picked in October, November and December will yield flavor bursting with the tastes of fall. Apple season is sweet and irresistible, especially when you’re shopping at Market Street!

This fall I wanted to try out a recipe that seems intimidating at first, but once in the process, it’s very simple! I have discovered that Apple Strudel can easily be created in your kitchen. All you need is the right ingredients and technique.

A traditional Viennese recipe, Apple Strudel combines a thin pastry dough with sugary spiced apples. The filling is simple to construct, and the dough is easy as pie—because you will be using frozen phyllo dough found in the Market Street freezer aisle! Warm, buttery and sugary, Apple strudel pairs perfectly in the morning with coffee or mid-afternoon with hot tea.

Whether you grab a tart and sweet Pink Lady or a subtle aromatic Gala—each type of apple picked in October, November and December will yield flavor bursting with the tastes of fall. Apple season is sweet and irresistible, especially when you’re shopping at Market Street!

This fall I wanted to try out a recipe that seems intimidating at first, but once in the process, it’s very simple! I have discovered that Apple Strudel can easily be created in your kitchen. All you need is the right ingredients and technique.

A traditional Viennese recipe, Apple Strudel combines a thin pastry dough with sugary spiced apples. The filling is simple to construct, and the dough is easy as pie—because you will be using frozen phyllo dough found in the Market Street freezer aisle! Warm, buttery and sugary, Apple strudel pairs perfectly in the morning with coffee or mid-afternoon with hot tea.

Apple Strudel   

Servings 8 to 12

Author note: Honey Crisp is an excellent apple to use for the strudel. A tart apple, like Pink Lady, may be too tart. Phyllo sheets are very thin and fragile, handle with care. When you have removed them from their packaging, cover with a towel so as to not dry them out. Keep covered while building the strudel. Don’t fret if they slightly tear when handling them. To prevent the phyllo dough from sticking to the sheet pan, be sure to butter the dough properly or use parchment paper. This will make two strudels, possibly three depending on the amount of apples used. Feel free to add chopped raisins and your favorite nut to the filling.

1 package phyllo dough

2 lbs apples, peeled and cut into 1/2 inch pieces

8 tbsp unsalted butter, melted

1/4 tsp ground cinnamon

1/4 tsp kosher salt

1/4 tsp ground ginger

2 tbsp honey

2 tbsp panko breadcrumbs

1/4 cup granulated sugar

1/4 cup powdered sugar

Remove the phyllo from the fridge and place onto the countertop. Let sit in its packaging for 30 minutes to come to room temperature. Prepare the apples while the phyllo is resting. In a medium-sized bowl, combine the apples, cinnamon, salt, ginger, honey, panko and sugar. Stir well. Melt the butter and set aside.

Remove the phyllo from its packaging and carefully unfold the phyllo dough sheets. Cover with a towel.

Place a long piece of parchment paper down, with the long edge facing you. Place one sheet of phyllo dough onto the parchment, long side facing you. Gently brush the sheet with the melted butter. Sift powder sugar on top of the buttered phyllo. Top the buttered and sugared phyllo sheet with another sheet of phyllo. Repeat five more times, creating six layers of buttered and sugared phyllo sheets.             

Add about half the apple mixture in a thick line onto the phyllo. Leave 2 1/2-inches of border on the long side closest to you and 2-inches of border on the short sides.

Fold the bottom-long edge over the apples towards the center. Fold the two sides into the middle of the strudel. Fold the top-long edge of the phyllo over the filling. The seam should rest nicely on top of the strudel, not underneath. Baste the strudel with the melted butter. Top the strudel with sifted powdered sugar. Place onto a sheet pan, with the seam facing the interior of the pan.

Repeat steps three and four, resulting in two strudels. Place into the oven and bake for 27 to 30 minutes. Remove from the oven and let cool for 4 minutes. Slice when warm and serve immediately.