Easier Apple Strudel

Strudel, in German means, "whirlpool or eddy" and it has long since, in the world of pastries seem unassuming.  Pretty much you take a piece of dough, the size of a brick, and stretch it until it measures 4-feet long x 4-feet wide.  It's said, "you should be able to read a newspaper through it."

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.

Preheat oven to 375F-degrees.  Spray a rimmed baking sheet with a vegetable oil spray.  Stir in 1/8tsp of salt into the melted butter.

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.

Repeat with 6 more layers of phyllo dough, dusting with the confectioners' sugar between each one.
(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.

Fold the sides in first, then, using the parchment to assist, fold bottom edge of the phyllo over the filling.  Continue to roll strudel, using the parchment paper.  Brush folded sides with a little of the reserved liquid.  Use a thin metal spatula to transfer strudel to one side of the prepared baking sheet.

Repeat the process for the second strudel.  Lightly brush the top and sides of the strudel with some of the remaining apple liquid.  Bake strudels until golden brown, about 27 to 35 minutes, rotating sheet halfway through for even browning.  Remove from oven and allow to cool for 3 to 5 minutes.
Sprinkle tops with additional confectioners' sugar.  Serve warm or at room temperature. Enjoy!