Ken's Apple Strudel
From: Ken Kindsfater, Camarillo, CA
After: Robert Bleifer
Ingrediants:
3 to 4 Granny Smith apples, cored, quartered, and thinly sliced
1/4 cup golden raisins
1/2 lemon, juiced
1 teaspoon cinnamon
1/8 teaspoons ground nutmeg
2 tablespoons light brown sugar
1/4 cup sugar, plus 1/8 cup for sprinkling
4 to 5 sheets phyllo dough
2 egg whites
2 teaspoons olive oil
1/4 cup bread crumbs
1/4 cup chopped nuts (almonds or walnuts or pecans)
Cinnamon, for garnish
Powdered sugar, for garnish
Note: 3 tablespoons melted butter may be substituted for the egg white olive oil mixture.
Procedure:
1. Preheat oven to 365° F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the apples, lemon juice, cinnamon, ground nutmeg,
light brown sugar, sugar, and raisins.
3. In a medium bowl, whisk together the oil and egg whites, being sure to
mix them well.
4. Place 1 sheet of phyllo on non-stick work surface and lightly brush with
the oil-egg white mixture.
5. Sprinkle 1 tablespoon each of sugar, bread crumbs, and nuts,
then top with another layer of phyllo.
6. Repeat the process 3 or 4 times (depends on amout of filling).
7. Place the last sheet of phyllo on top of the sugar mixture and brush it with
the with oil-egg white mixture, but do not top with more sugar, bread crumbs, and nuts.
8. Place the apple mixture on the lower 1/3 of the phyllo stack, being sure
to leave a 2-inch border.
9. Gently lift the bottom edge of the phyllo stack to cover the filling, then
fold the side edges over. Continue to roll the stack away from you, until the filling is
completely sealed in, and the seam is on the bottom.
10. Transfer to the lined baking sheet, brush the top with the oil-egg white
mixture and sprinkle with 1 more tablespoon of sugar.
11. Place in preheated oven and bake for 30 minutes at 365° F. Let cool
before serving. Garnish with cinnamon and powdered sugar.
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Recipe Summary
Difficulity: Intermediate
Elapsed Time: 1 hour 5 minutes
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 4 to 6 servings
My Rating:
About Ken Kindsfater
Ken learned to eat Apple Strudel in his 20's and hopes to continue doing so for
many more years.
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