Real Food

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Add to My MSN

Time for Apple Strudel

10/8/2013 11:19:00 AM

Tags: apple strudel, baking, Sue Van Slooten, Ontario

apple strudelFall is literally just around the corner— one of my favorite, not to mention, most colorful of the seasons. Fall not only brings color, but also a dazzling array of produce, namely, apples. Apples are just about everyone’s special, versatile fruit. They can go in so many things, such as pies, crisps, breads, sauce, butter, cakes, salads, main courses, and of course, strudel. Apple strudel— that German specialty of pastry, apples, cinnamon that no one can get enough of. But so many people cringe at the thought of making the strudel dough, me included.  Many years ago, I came across a much simpler method, which I will now share with you. It was so long ago, I don’t remember now where I read about this, but the results are fabulous.

Here’s the secret (you might already have had an idea that this is where I was going): Phyllo dough. It’s instant strudel dough, or almost instant. You do have to defrost it first. You will need a large area on your counter to spread out the sheets so that the ends overlap, but other than that, there are no special requirements for this strudel. Note that one box of pastry should make two strudels, so if two is what you want, double the ingredients below. Otherwise use the dough for another day. Keep your phyllo damp; if it dries out, it gets brittle. Dampened paper towels work well. So, let’s get into the kitchen (and the faster we do so, the faster we get apple strudel) and get baking.

Apple Strudel

5 to 6 baking apples like Rome or Cortland ( I prefer Cortland)
1/2 box of frozen phyllo pastry, defrosted according to directions on box
Lemon juice
¼ cup sugar (I prefer dark brown), more if you like it sweeter
1/3 cup walnuts
1 tsp cinnamon, or a mixture of spices that you like. Ginger goes well here, too.
Pinch of salt
¼ cup dry, plain bread crumbs
½ cup melted butter

Purists call for peeled, cored apples, but I find unpeeled work just as well and keep all the nutrition of the apple. If apple skins bother you, by all means peel them. Core and slice the apples on the thin side into a large bowl. You should have about 4 cups. Sprinkle with lemon juice to keep from browning.  Add sugar, walnuts, spices, and salt; mix well. Set aside.

On your large open counter area, take out the phyllo sheets, about half the package, and spread them out to an area about 18 inches by 2 feet. Brush with some of the melted butter and sprinkle down the middle with the bread crumbs. The bread crumbs help to keep things from getting soggy. Next, spread your apple mixture over the bread crumbs. Fold the phyllo sheets up and over the filling, carefully tucking under the seam. Have a large greased baking sheet close by. Shape the strudel into a horseshoe shape, and tuck under ends. Transfer carefully to the baking sheet. Brush with more melted butter. Bake in the oven at 375 degrees Fahrenheit until golden brown and apples are tender, about 20 to 25 minutes. Loosen gently and let cool. You may wish to sprinkle a little powdered sugar before serving.

You can read more of Sue Van Slooten's food adventures at her website.



Related Content

Throwback Thursday: Organic Bedding for a Healthy New Year

Choose chemical-free organic bedding to start off the new year with healthy rest in a healthy bedroo...

Italian Fried Doughnuts

For the last week we had no propane and as a result I have had to cook all of my food on an electric...

Sweet Sleep

Simran Sethi writes about the importance of eco-friendly mattresses, bed frames, and bedding.

Pizza!

Here are some ways to make real pizzeria style pizza, complete with homemade crust, a choice of topp...

Content Tools




Post a comment below.

 

Sheryl
10/10/2013 9:04:09 AM
Time for Apple Strudle, living in the South of Florida I don't get the opportunity to collect these special apples right off the tree. However the recipe makes my mouth water, I will have to try it this week. I'm thinking adaptable to so many summer fruits too, blueberries, blackberries just to name two.










Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.