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Apple Strudel

Yield: 2 strudels, each feeding 6-8 people

filling

2 lbs. apples, diced (I like leaving the peels on but you can also peel them), try Pink Lady’s for a delicious strudel, or use a combination of varieties

  • 1/3 cup raisins
  • 1/3 cup walnuts, chopped
  • 1/2-3/4 cup sugar, depending on the apples
  • ½ cup dry breadcrumbs
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 cup melted butter
  • 1/2 tsp. grated lemon rind
  • 1 tsp. lemon juice, or more depending on the apples

pastry

  • 6 sheets filo dough
  • 3 oz. butter, melted (6 Tbsp.)
  • Sugar, or sugar mixed with a few teaspoons of dry bread crumbs

Preheat oven to 375°F. Combine filling ingredients. Taste and adjust sweetness and lemon juice as necessary. For each strudel, cover a baking pan with a piece of plastic wrap. Lay one sheet filo on the wrap, covering remaining sheets with a towel to keep from drying out. Brush with butter. Sprinkle lightly with sugar or sugar/crumb mixture. Cover with second sheet of filo, repeat butter and sugar; repeat whole process with third sheet.

Place half the apple mixture in an evenly mounded strip 1-2 inches from one long side of dough. Turn the exposed edge over the filling. Use the plastic wrap to help you gently roll the filled part around into a log. Before rolling the log completely off the plastic wrap onto the pan, brush top with butter, then roll so that the top becomes the bottom. Brush log with butter, sprinkle with sugar or sugar/crumbs. Repeat the process with the remaining three sheets of filo on a separate pan.

Bake 25-35 minutes, until brown and crisp on top. Slice and serve.