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:
- Peel, core, and thinly slice the apples. (I used a mandoline to slice the apples 1/8-inch thick.)
- Mix the sliced apples with the sugar, raisins, lemon zest, vanilla, cinnamon, and 2-3 tablespoons of bread crumbs.
To Make the Strudel:
- Preheat the oven to 375 degrees.
- Unroll the phyllo dough and cover with a damp towel and plastic wrap.
- Remove on sheet of phyllo dough and place on a piece of parchment paper.
- 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).
- Repeat this process for the next 7 layers of phyllo dough.
- 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.
- Lift the edge of the parchment paper closest to the filling to help roll the dough and form the strudel.
- Place the roll, seam side down, on a parchment paper-lined baking sheet. Brush with remaining melted butter.
- Bake in preheated oven for 30 to 35 minutes, or until golden brown.