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layers (post 7 of a 52 recipe resolution)

March 4, 2013

apple strudel
Layers are our friend in the winter, but can I just say how tired I am of them?  My usual running attire for the winter has consisted of running pants, two long sleeve shirts, windbreaker, ear warmers and gloves.  On the really cold days I add a neck warmer and a second pair of running pants.  Believe me when I say that I can’t wait until I’m back to shorts and a tee-shirt, and I fully appreciate that in exactly 6 months I’ll be talking about how stifling the humidity is and that I can’t wait for it to cool down just a bit.  Indulge me in my whining for today though as we in Chicago are on the eve of what is predicted to be the largest snow storm of the season, where even the city is expected to be bombed.

The layers in this apple strudel should be our friend all year ’round.  The texture is light and crisp outside and the filling of apples sweetened with chopped dried apricots is a perfect use for the winter fruits that we’re all tiring of and I think with minimal changes (eliminate apricots and reduce cinnamon) it would be terrific filled with sweet summer berries.

Apple Strudel
slightly adapted from Martha Stewart Living

1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
3 Granny Smith apples
1 tbsp fresh lemon juice
1/2 cup chopped dried apricots
1/2 cup dried fine breadcrumbs
6 sheets phyllo dough (approx. 13 x 16 inches), thawed if frozen
6 tbsp unsalted butter, melted

Preheat oven to 375F.  and line a baking sheet with parchment paper.

Combine sugar, cinnamon and salt in a large bowl.  Set aside 2 tbsp of the mixture.

Peel and core the apples.  Cut each apple into quarters and then cut the quarters crosswise into 1/4-inch pieces.  Toss the apples with the lemon juice then add the sugar mixture, apricots and breadcrumbs.  Toss everything together to distribute the ingredients well.

Brush 1 sheet phyllo with butter and sprinkle with approximately 1 tsp reserved sugar mixture.  Top with remaining 5 phyllo sheets, layering each sheet with butter and sugar mixture.  Scatter the apple filling on the phyllo stack, leaving about a 1/2 inch border.

Starting with a long end, roll up to enclose the filling.  Place the strudel seam side down on the parchment lined baking sheet.  Brush the top with remaining butter and sprinkle with the remaining sugar.  Bake until golden brown, about 40 – 45 minutes.  Cool on a wire rack about 10 minutes before cutting into slices.  Serve warm with whipped cream or a scoop of ice cream.

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One Comment leave one →
  1. Angie permalink
    March 7, 2013 6:43 am

    Warm apple strudel with a scoop of vanilla ice cream sounds fabulous!

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