Traditional Apple Strudel

Traditional Apple Strudel


Phyllo Dough is best known for its use in Greek and Turkish pastries. Is a very elastic dough that is pulled into very, extremely thin sheets and cut into large rectangles. When working with this dough, always keep the dough cover with a very light dumped linen towel to prevent cracking. Also, always add butter in between each sheet to create the layers and the soft crunch we are looking for when working with phyllo.
My first Strudel was with my dear Aunt that was married to my uncle Peter from Germany. I remember begging for more. The next one is the one, I ate after many years, in the beach in a summertime when I was too young to ask for details, but my husband and I will sneak into the igloo cooler to eat as much as we could.
Recipe by Chef Freyka
Serves 8
Ingredients:
12
each
Phyllo dough sheets
Thawed if frozen
6
oz.
Butter, unsalted
Divided, 4oz melted,
8
tbsp.
Sugar, granulated white

3
each
Tart apples
Peel and diced small
1/2 
cup
Raisins
Soak in brandi for 1 hour.
½
cup
Brandy

½
cup
Macadamias
Toasted and chopped
½
cup
Sugar, brown
Packed
¼
tsp.
Cinnamon

1/8
tsp.
Nutmeg

1/8
tsp.
Grounded cloves



Lime juice
A little squish


Salt
A pinch for flavor
Directions:
1.     Preheat oven to 375*F. Place the oven rack on the lower third of the oven. Line a sheet pan with parchment paper.
2.    Place 1 sheet of Filo on the sheet pan and brush entirely with butter, then sprinkle evenly with sugar. Repeat until all the dough has been used.
3.    Cover dough with a lightly dumped linen towel.
4.    In a large sauté pan, melt the butter; add the apples and sauté for a little bit, until they take a nice golden color. Incorporate the raisins with the brandy and brown sugar.
5.    Season with the spices, lime, and salt. Remove to a shallow plate and cool before using in the recipe.
6.    Place the filling one inch away from the side of the long edge of the Filo Dough, then roll into a log with the help of a long wood.
7.       Keep the log in the sheet pan and brush with butter and sprinkle with sugar. Bake For 30-45 minutes. Cool for 30 minutes if possible.







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