APPLE-NUT STRUDEL
Making phyllo at home is a laborious process, and supermarkets often sell good fresh or frozen phyllo. If you use frozen dough, thaw it overnight before, and don't refreeze -- it will be too brittle.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes two 12-inch strudels
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Brush a large baking pan with melted butter; set aside. Combine almonds and walnuts in a small bowl; set aside.
- Combine apples, raisins, 2 tablespoons sugar, lemon zest, and cinnamon in a medium bowl. Set aside.
- Bring 3/4 cup water and cornstarch to a boil in a small saucepan, stirring constantly until thick and smooth. Add 4 remaining tablespoons sugar, and stir until dissolved. Pour over apples. Stir to combine.
- Place a sheet of phyllo on a flat work surface to form a square. Brush with butter. Place a second sheet over the first. Brush with butter. Repeat four times.
- Spread 1/4 cup nuts over bottom third of phyllo in a 1-inch-wide line parallel to and about 3 inches from the edge of pastry. Top with a sheet of phyllo. Brush with butter. Spread half of apple mixture in a 3 1/2-inch-wide line covering the nuts; sprinkle with cinnamon. Top with a sheet of phyllo. Brush with butter. Fold in right and left sides of phyllo about 1 inch. Fold phyllo over once to cover apples. Brush with butter. Roll like a cigar almost to end, brushing all surfaces with butter. Fold in ragged edges, and brush with butter. Finish rolling, and place, seam-side down, in prepared pan.
- Brush with butter. Cut six 1-inch diagonal slits in top of roll. With fingers, slightly widen slits. Repeat with remaining phyllo and filling.
- Transfer to oven, and bake until golden, about 10 minutes. Lower heat to 350 degrees. Continue baking until juices are bubbling and apples are tender when pierced with a knife, 30 to 40 minutes more.
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tiktokviral@hotmail.comMeh.
Elgene Bester
elgenebester44@gmail.comThis strudel was a disaster! The dough was too sticky and the filling was too runny. I ended up throwing it all away.
Tassnass
tassnass@hotmail.comThe strudel didn't turn out as flaky as I had hoped. I think I might have over-worked the dough.
Vanessa Nelly
n.v@gmail.comThis strudel was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
CrystalEclipse CrystalEclipse
c_c@hotmail.frI followed the recipe exactly and the strudel turned out great. I would definitely recommend this recipe to others.
Ram Baral
baral@yahoo.comThe strudel dough was a bit tricky to work with, but I eventually got the hang of it. The finished product was worth the effort.
GREAT SURVIVAL
greatsurvival@hotmail.frI love the combination of apples and nuts in this strudel. It's the perfect fall dessert.
Mb Shopon
mshopon10@hotmail.comThis strudel is a bit time-consuming to make, but it's worth the effort. The finished product is beautiful and delicious.
Surjo __Raj
s_@gmail.comI've made this strudel several times and it always turns out perfect. It's my go-to recipe for a special occasion dessert.
Ms.Salma Islam
i.m44@gmail.comI made this strudel for a potluck and it was a huge success! Everyone loved it. The strudel was easy to make and the instructions were clear.
Md Eyanus Ali Eyanus
m-e@gmail.comThis apple nut strudel was a hit with my family! The filling was sweet and tart, and the strudel dough was flaky and delicious. I will definitely be making this again.