Easy Apple Strudel
Submitted by daisiefire
Easy apple strudel with golden raisins, lemon zest, and cinnamon layered into flaky phyllo. Toasted bread crumbs lock in the juice so the bottom stays crisp. Lighter strudel.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minApple strudel built with smarter fat math. Instead of slathering each phyllo sheet in melted butter, this version uses a thin butter-oil mixture plus a quick spritz of cooking spray, which gets you the same shattering crispness with much less saturated fat. Toasting the bread crumbs first deepens their flavor and turns them into a little dam that absorbs apple juice during baking so the bottom of the strudel doesn’t go soggy.
Reach for Granny Smith or Golden Delicious apples. They hold their shape through baking instead of collapsing into mush. The golden raisins bring chewy sweetness, the lemon zest keeps everything from going one-note sweet, and a sprinkle of cinnamon sugar over the filling does most of the flavor work.
The rolling technique looks fussy but is forgiving once you use a sheet of plastic wrap underneath as a sling. Lift, tuck, and let the wrap do the work.
Kitchen Tips
- Toast the bread crumbs until just golden. Burnt crumbs ruin the filling
- Keep unused phyllo sheets under a damp towel between uses or they crack
- Roll seam side down so the strudel doesn’t unfurl in the oven
- Let it rest about 10 minutes after baking before slicing so the filling sets
Variations
Ingredients
Directions
Pre head oven to 375℉ (190℃).
Line a 10 x 15 inch jelly roll pan with aluminum foil.
Coat foil with cooking spray.
In a food processor, grind bread into fine bread crumbs.
Place crumbs in a pie plate and toast in oven until golden, about 5 minutes.
Watch carefully to prevent burning.
In a large bowl, combine apples, raisins, lemon juice and lemon zest; toss to mix.
In a small bowl, stir together sugar and cinnamon.
In another small bowl, combine melted butter and oil.
Unroll filo and place on a large baking sheet; cover with plastic wrap and top with a slightly dampened kitchen towel to prevent filo from drying out.
Place 1 filo sheet on a sheet of plastic wrap.
Using a pastry brush, dab with a part of butter-oil mixture; coat with cooking spray.
Sprinkle with part of bread crumbs. Repeat layering with remaining filo, butter- oil mixture, cooking spray and crumbs. Top sheet should be brushed with the butter oil mixture and coated with cooking spray. Spread apple filling along one long end of dough, leaving a 2- inch border along edge and at sides. Sprinkle cinnamon sugar over apples. Fold bottom edge up over apple filling; fold in at sides. Starting at longer side and using plastic wrap, lift filo and carefully roll up like a jelly roll. Place strudel, seam side down, on prepared baking sheet. Brush with remaining butter-oil mixture. Coat with cooking spray. Bake 15 minutes. Reduce oven temperature to 350℉ (180℃) and bake 15 minutes longer or until golden. Serve warm.
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