I remember the first time I was taught how to make strudel. The chef I worked for at the time made the dough with a very secret recipe. Me, along with three other cooks had to stretch the dough over a huge tablecloth and had to be very careful not to tear any holes.
It was such a fun process, pulling the dough until it was paper thin. We filled and rolled the strudel and cooked the flakiest, most delicious pastry—it was certainly worth the effort.
Making paper thin pastry at home can be a lengthy process. I love using store-bought phyllo pastry. Phyllo makes strudel a quick and easy dessert that doesn’t require a team of people to make! Though you may want a team to help you eat it or you might just manage to get through the whole thing yourself!
Phyllo Apple Strudel
1/2 cup granulated sugar
1 teaspoon cinnamon
4 medium sized apples, peeled, cored and chopped into 1-inch pieces
1/2 cup raisins
1/2 cup plain breadcrumbs
1/2 pomegranate, seeds removed
Zest of 1 orange
1/4 cup butter, melted
5 sheets phyllo pastry
1/4 cup icing sugar
1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
2. In a large bowl mix together sugar and cinnamon. Set aside 4 Tablespoons of mixture.
3. Add to the large bowl the remaining filling ingredients. Mix together apples, raisins, breadcrumbs, pomegranate seeds and orange zest.
4. Lay out one sheet of phyllo and brush with melted butter. Sprinkle with sugar mixture. Place another sheet of phyllo on top and continue layering butter and sugar until all 5 sheets of phyllo have been layered.
5. Place the filling mixture on the middle of the phyllo sheets. Leave a border around the edges to make rolling up the strudel easier.
6. Roll the strudel up lengthwise and tuck in the ends. Lay the strudel seam-side down with ends tucked in onto prepared baking sheet. Brush the top of the strudel with the remaining butter and sprinkle the top with the rest of the cinnamon sugar.
7. Bake in the oven until golden brown, about 50 minutes. Let cool for 15 minutes. Sprinkle icing sugar on top before slicing. Serve with vanilla ice cream or enjoy as is!
Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram littlemirandapiggy and Twitter @mirandaak.