Last stop for uneaten apples.
I had a few apples looking at me sadly from the fruit basket. No one will eat them. Apple strudel is one of my favorite ways to rescue sad apples. I usually have phyllo dough in the freezer so it's super easy for me to make it without even going to the grocery store. Typically, apple strudel is supposed to be made with tart granny smith apples, but I make it with whatever I have in the house, please don't tell... Also it is usually made with phyllo dough, but puff pastry will also give you the flakiness with a richer dough. My creation was shared with my dear neighbors Ruvim and Mariana. They loved it!
For the filling
5-6 granismeet apples
30 gr butter
1 tablespoon cinnamon
½ cup sugar
⅓ cup raisins
Juice and zest from ½ lemon
1 tablespoon cornstarch
For the strudel
6 phyllo dough sheets
100 gr melted butter
¼ cup almond/cookie crumbs
Make the filling
In a pan melt the butter and add the apples, cinnamon and sugar. Cook for few min till the apples are getting a little softer
Mix cornstarch with lemon juice and zest and add to the raisins. Cook till thickens
Assemble the strudel
Preheat the oven to 190°c.
Place parchment paper on a baking sheet and place one sheet of phyllo dough on top of it. Brush the sheet with melted butter. Repeat for a total of 6 sheets.
Don't butter the top layer, instead, spread it with the crumbs.
Place the filling close to the bottom of the dough, lengthwise.
Fold the edges of the filling with both sides of the dough, then fold the bottom of the dough on top of the filling, lengthwise.
Roll everything together, making sure to finish with the end tucked under the strudel.
Brush the dough with butter and slice to serving portions, almost all the way through.
Bake for 15-20 min until golden 3.
Let cool for few min and dust with powdered sugar.