Apple Strudel

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Most modern phyllo-based versions of strudel have tough layers of phyllo on the underside, while the sheets on top shatter before you even cut a slice. Meanwhile, fillings collapse and leak everywhere, despite the bread crumbs supposedly added to soak up the liquid and prevent leaking (instead, they just make the filling taste pasty). We warmed our apples through in the microwave in order to activate an enzyme that allows them to bake until tender without collapsing, and we stirred in ultradry panko bread crumbs instead of homemade toasted crumbs since we could use less of them (thus avoiding pastiness) to soak up a comparable amount of liquid. To avoid a compressed, tough underside, we used fewer sheets of phyllo and changed the typical wrapping technique so the seam was on the top instead of on the bottom. To minimize the flyaways on top, we dusted a small amount of confectioners’ sugar between the phyllo layers so that they fused in the oven, and we sliced our strudel while it was warm. Making two smaller strudels further simplified assembly.

Servings:

Calories: 380kcal

Author: America's Test Kitchen

Ingredients

1 ¾ pounds Golden Delicious apples peeled, cored, and cut into 1/2-inch pieces
3 tablespoons granulated sugar
½ teaspoon lemon zest grated
1 ½ teaspoons lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
salt
3 tablespoons golden raisins
1 ½ tablespoons panko bread crumbs
7 tablespoons unsalted butter melted
1 tablespoon confectioners' sugar plus extra for serving
14 sheets 14 by 9-inch phyllo thawed

Instructions

Step 1

Toss apples, granulated sugar, lemon zest and juice, cinnamon, ginger, and ⅛ teaspoon salt together in a large bowl. Cover and microwave until apples are warm to touch, about 2 minutes, stirring once halfway through microwaving.
Let apples stand, covered, for 5 minutes.
Transfer apples to a colander set in a second large bowl and let drain, reserving liquid.
Return apples to bowl; stir in raisins and panko.

Step 2

Adjust oven rack to upper-middle position and heat oven to 375°.
Spray rimmed baking sheet with vegetable oil spray.
Stir ⅛ teaspoon salt into melted butter.

Step 3

Place a 16 ½ by 12-inch sheet of parchment paper on counter with the long side parallel to the edge of the counter.
Place 1 phyllo sheet on parchment with the long side parallel to the edge of the counter.
Place 1 ½ teaspoons of confectioners’ sugar in fine-mesh strainer (rest strainer in bowl to prevent making mess).
Lightly brush sheet with melted butter and dust sparingly with confectioners’ sugar.
Repeat with 6 more phyllo sheets, melted butter, and confectioners’ sugar, stacking sheets one on top of another as you go.

Step 4

Arrange half of apple mixture in 2 ½ by 10-inch rectangle 2 inches from bottom of phyllo and about 2 inches from each side.
Using parchment, fold sides of phyllo over the filling, then fold bottom edge of phyllo over the filling.
Brush folded portions of phyllo with reserved apple liquid.
Fold the top edge over filling, making sure top and bottom edges overlap by about 1 inch. (If they do not overlap, unfold, rearrange filling into a slightly narrower strip, and refold.)
Press firmly to seal.
Using a thin metal spatula, transfer strudel to 1 side of the prepared baking sheet, facing seam toward center of the sheet.
Lightly brush top and sides of strudel with half of the remaining apple liquid.
Repeat process with remaining phyllo, melted butter, confectioners’ sugar, filling, and apple liquid.
Place the second strudel on the other side of the prepared sheet, with the seam facing center of the sheet.

Step 5

Bake strudels until golden brown, 27 to 35 minutes, rotating sheet halfway through baking.
Using thin metal spatula, immediately transfer strudels to cutting board.
Let cool for 3 minutes.
Slice each strudel into thirds and let cool for at least 20 minutes.
Serve warm or at room temperature, dusting with extra confectioners’ sugar before serving.

Notes

Gala apples can be substituted for Golden Delicious.
Phyllo dough is also available in larger 18 by 14-inch sheets; if using, cut them in half to make 14 by 9-inch sheets.
Thaw phyllo in the refrigerator overnight or on the counter for 4 to 5 hours; don’t thaw it in the microwave.

Nutrition