Well, the dough is such an ordeal, few homemakers attempt it because it requires so much counter space and we end up buying it in a bakery. However, I came across a recipe in Cook's magazine that used phyllo sheets and I was able to accomplish the most delicious strudel I've ever had.
With Fall upon us and wonderful apple varieties, I made strudel. The recipe called for Golden Delicious, but I found a new variety called "Ginger Gold" and decided to try it. Not only was the substitution of the phyllo making this an easy dessert, but a few other tricks I learned to prevent a gummy filling and avoid gaps. The crust remained flakey and the apple filling stayed put!
Easier Apple Strudel
1 3/4 pounds Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces
3 T granulated sugar
1/2 tsp. grated lemon zest
1 1/2 tsp. lemon juice
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. salt
3 T golden raisins (for my friend who hates raisins, you can use dried cranberries!)
1 1/2 T panko bread crumbs
7 T unsalted butter, melted
14 (14 by 9-inch) phyllo sheets, thawed
1 T confectioners' sugar, plus more for dusting the strudel after it's baked
Toss the apples with the sugar, lemon zest & juice, cinnamon, ginger, and salt together in a large bowl. Cover with plastic wrap and microwave until apples are warm to touch, about 2 minutes, stirring halfway through microwaving. Let stand for 5 minutes. Transfer apple mixture to a colander set over a bowl and let drain, reserving liquid. Return apples to the bowl and stir in raisins and panko bread crumbs.
Place one sheet of parchment paper, 16 1/2-inch x 12-inch on the counter (or use a bread board). Place one sheet of phyllo dough on the parchment and lightly brush with melted butter, then lightly dust with confectioners' sugar from a fine mesh strainer.
(Seven sheets used--this recipe makes two strudels.)
Arrange half of the apple mixture on the phyllo sheets; You should have the mixture 2-inches from the bottom and both sides.
Sprinkle tops with additional confectioners' sugar. Serve warm or at room temperature. Enjoy!