Apple Strudel

My Mother-in-Law makes this delicious strudel every Christmas Eve as part of the traditional Ukrainian 12-course feast. It is always a highlight of the meal for me. 🙂

I used tart apples (Granny Smith) but may use a combination of tart and other firm sweet-tart apples next time. I also used a mandoline to slice the apples. My Mother-in-Law has the magic touch… hers tastes better than mine, of course, but I did use her recipe! Yum.

Yield: One Strudel, about 8 servings

  • 2 1/2 to 3 tart and firm apples, such as Granny Smith, peeled, cored, and sliced 1/8-inch thick
  • 1/2 cup granulated sugar
  • 1/2 cup raisins
  • lemon zest from 1/2 large lemon
  • 1/2 tsp pure vanilla extract
  • ground cinnamon, to taste
  • 2-3 T fine bread crumbs, plus more for sprinkling
  • 8 sheets of thawed phyllo dough
  • 1 stick (1/4 pound) unsalted butter, melted
  • 1/4 cup light brown sugar
  • strawberry preserves

To Make the Filling:

  1. Peel, core, and thinly slice the apples. (I used a mandoline to slice the apples 1/8-inch thick.)
  2. Mix the sliced apples with the sugar, raisins, lemon zest, vanilla, cinnamon, and 2-3 tablespoons of bread crumbs.

To Make the Strudel:

  1. Preheat the oven to 375 degrees.
  2. Unroll the phyllo dough and cover with a damp towel and plastic wrap.
  3. Remove on sheet of phyllo dough and place on a piece of parchment paper.
  4. Brush the entire surface with melted butter, sprinkle lightly with bread crumbs, sprinkle with brown sugar, and dot with strawberry preserves (use very little preserves).
  5. Repeat this process for the next 7 layers of phyllo dough.
  6. After the dough is prepared, place the filling evenly on top of the dough, starting at the shorter end and leaving 1-2 inches uncovered at the opposite end.
  7. Lift the edge of the parchment paper closest to the filling to help roll the dough and form the strudel.
  8. Place the roll, seam side down, on a parchment paper-lined baking sheet. Brush with remaining melted butter.
  9. Bake in preheated oven for 35 minutes, or until golden brown.

Vegetable Strudel Casserole

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I tend to make dishes with a similar theme or flavor-profile. This dish sounded original and different- outside of the box for me. Then Nancy of Feasting with Friends Blog posted a Veggie Strudel on the same day I was making this one! So, I suppose this dish isn’t that original…. but it was tasty. 🙂

This recipe was adapted from The Enchanted Broccoli Forest by Mollie Katzen. I modified the recipe by baking it as a casserole instead of in individual pieces- seemed much neater that way! I also modified it by increasing the mushrooms, onions, and scallions, using cauliflower instead of broccoli, and by adding green beans. I also sprayed each layer of phyllo dough with canola oil spray instead of brushing with olive oil; I did brush the top layer with olive oil prior to baking. Very nice.

  • 1 T unsalted butter
  • 2 yellow onions, minced
  • 1 large carrot, diced
  • 3 cups shredded green cabbage
  • 2 to 3 cups chopped cauliflower or broccoli (about a generous quarter of a large head)
  • 1 cup trimmed and chopped green beans, optional
  • 10 oz button mushrooms, minced
  • 1 to 2 tsp coarse salt, to taste
  • 1 tsp caraway seeds
  • 10 large cloves of garlic, minced
  • 1 to 2 T fresh lemon juice
  • 3 T minced fresh dill
  • 7 scallions, greens and whites, minced
  • freshly ground black pepper, to taste
  • 1 cup crumbled feta or goat cheese
  • 3/4 cup fine bread crumbs, separated
  • canola oil cooking spray
  • extra-virgin olive oil
  • 1 pound phyllo dough leaves, thawed
  1. Preheat oven to 375 degrees (convection). Lightly oil a 9×13-inch baking pan. (I use an enameled cast iron pan.)
  2. Make the Filling: Melt the butter in a Dutch oven. Add onion, and cook for 5 minutes over medium heat. Add the carrot, cabbage, broccoli or cauliflower, green beans, mushrooms, and 1 tsp salt. Continue to cook over medium heat, stirring intermittently, until the vegetables are just tender (about 5 minutes).
  3. Remove pan from heat. Stir in the caraway, garlic, lemon juice, dill, scallions, pepper, cheese, and 1/2 cup of the bread crumbs. Adjust seasoning to taste.
  4. Remove half of the phyllo dough leaves from the package and sandwich between two pieces of plastic wrap. Cover with a damp towel.
  5. Lay one sheet of phyllo in the oiled baking pan and lightly spray with canola oil or lightly brush with olive oil. Continue layering the sheets of dough, adding oil between each layer, until 1/2 pound of dough (1/2 package) is used.
  6. Sprinkle the stack of phyllo with the remaining 1/4 cup of breadcrumbs.
  7. Add the filling, spreading it to within 1/2 inch of the edges.
  8. Layer more phyllo dough over the filling, spraying or brushing each layer with oil. Use the entire box. Brush olive oil over the top layer.

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