APPLE-CRANBERRY STRUDEL (GERMAN)
I made these strudels for my family's annual Oktoberfest 2008, and everyone agreed they are sinfully delicious. I say this because a great deal of butter is used in this recipe. The strudels have a crispy, buttery phyllo dough exterior with a juicy, semi-tart apple filling seasoned with cinnamon, cloves and nutmeg. I use Northern Spy apples for the filling, but they are difficult to find. Macintosh, Courtland or Granny Smith would do just as well. This is definitely one of my favorite comfort foods.
Provided by MarthaStewartWanabe
Categories Dessert
Time 50m
Yield 6 strudels, 12-18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- In a large bowl, mix together apples, cranberries, lemon rind, sugar, cinnamon, cloves, nutmeg, flour and walnuts; set aside.
- In a small saucepan, melt 1 1/2 cups butter.
- In a medium skillet, melt 1/2 cup butter. Stir and cook bread crumbs with butter until lightly browned. Remove from heat.
- Place one phyllo leaf on a dry kitchen towel and brush with melted butter. Sprinkle with bread crumb mixture.
- Place a second leaf on top of first phyllo leaf, brush with butter and sprinkle with crumb mixture. Repeat until five leaves have been used.
- Mound approximately 1 cup of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Do not mound too thick, as the filling will spill out the ends of the phyllo once rolled up.
- Lift towel, using it to roll leaves over apples in a jelly roll fashion.
- Carefully place strudel on a large cookie sheet with raised sides, allowing space for five more strudels.
- Brush top of strudel with butter and sprinkle with bread crumbs.
- Repeat entire procedure for remaining five strudels.
- Bake strudels for 20-25 minutes or until lightly browned.
- Allow to cool for at least two hours. Cut each strudel into halves or thirds and serve.
Nutrition Facts : Calories 489.4, Fat 35.7, SaturatedFat 20.2, Cholesterol 81.3, Sodium 376.3, Carbohydrate 41.2, Fiber 3.1, Sugar 19.9, Protein 4.1
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Jutt Sahb
[email protected]This strudel was a bit too sweet for my taste, but it was still good. The pastry was flaky and the filling was flavorful.
Jenious Guru
[email protected]I love the combination of apples and cranberries in this strudel. The pastry is also very good. I will definitely be making this again.
Sudanno Das
[email protected]This strudel is a great way to use up leftover apples and cranberries. It's also a delicious and festive dessert for the holidays.
Rachel Waters
[email protected]I made this strudel for a potluck and it was a big hit! Everyone loved it. The strudel was easy to make and turned out beautifully.
Lewis Moorhead
[email protected]This strudel was a bit too sweet for my taste, but it was still good. The pastry was flaky and the filling was flavorful.
Super or Eviah
[email protected]I love the combination of apples and cranberries in this strudel. The pastry is also very good. I will definitely be making this again.
Joselyn Terrero
[email protected]This strudel is a great way to use up leftover apples and cranberries. It's also a delicious and festive dessert for the holidays.
Elizabeth Serlom
[email protected]I made this strudel for a potluck and it was a big hit! Everyone loved it. The strudel was easy to make and turned out beautifully.
Diana Conilas
[email protected]This strudel was a bit too sweet for my taste, but it was still good. The pastry was flaky and the filling was flavorful.
Jose Ciprian
[email protected]I love the combination of apples and cranberries in this strudel. The pastry is also very good. I will definitely be making this again.
Jose Pintor
[email protected]This strudel is a great way to use up leftover apples and cranberries. It's also a delicious and festive dessert for the holidays.
Pakhtoon Talent
[email protected]I made this strudel for a party and it was a huge hit! Everyone loved it. The strudel was easy to make and turned out beautifully.
NR Naimur Rahman
[email protected]This strudel was amazing! The apples and cranberries were the perfect combination of sweet and tart, and the pastry was flaky and delicious. I will definitely be making this again.