APPLE-NUT STRUDEL

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Apple-Nut Strudel image

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

10 tablespoons unsalted butter, melted
1/4 cup finely ground almonds
1/4 cup finely ground walnuts
2 pounds Cortland, Macoun, Winesap, or other good baking apples (about 8 small), peeled, cored, and cut into 1/4-inch slices
1/3 cup golden raisins
6 tablespoons sugar
Zest of 1 lemon
2 teaspoons ground cinnamon, plus more for sprinkling
2 tablespoons cornstarch
16 sheets phyllo

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.

Frenkie Gaming97
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This strudel was a disaster! The filling was too runny and the crust was too thick. I would not recommend this recipe.


curt watson
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The strudel was good, but I found the crust to be a bit too thick. I would recommend rolling the dough out thinner next time.


Malikshahg Malikbaba
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This strudel was a bit too sweet for my taste. I would recommend reducing the amount of sugar in the filling.


Elijah
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This strudel was amazing! The filling was sweet and tart, and the crust was flaky and buttery. I will definitely be making this again.


Afaq
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I made this strudel for my family and they loved it! The only change I made was to add a little bit of cinnamon to the filling. It was a hit!


Rameez khan
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This strudel was easy to make and turned out great! I used a store-bought pie crust to save time. It was a delicious and impressive dessert.


Heaven Monte
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I've made this strudel several times and it's always a crowd-pleaser. The filling is so flavorful and the crust is perfect. I highly recommend this recipe!


ali dhall
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This strudel was delicious! The filling was perfect and the crust was flaky and buttery. I would definitely recommend this recipe.


Loki
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I made this strudel for a party and it was a huge hit! Everyone loved it. I will definitely be making this again.


Colt Swinford
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This strudel was a disaster! The filling was too runny and the crust was too thick. I would not recommend this recipe.


Laura Davila
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The strudel was good, but I found the crust to be a bit too thick. I would recommend rolling the dough out thinner next time.


AR Rashedul Islam
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This strudel was a bit too sweet for my taste. I would recommend reducing the amount of sugar in the filling.


Nick Andrulewicz
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I've made this strudel several times and it's always a crowd-pleaser. The filling is so flavorful and the crust is perfect. I highly recommend this recipe!


LIL Meen
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This strudel was easy to make and turned out great! I used a store-bought pie crust to save time. It was a delicious and impressive dessert.


Jannesska Risper
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I made this strudel for my family and they loved it! The only change I made was to add a little bit of cinnamon to the filling. It was a hit!


md rubelhossain
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This strudel was amazing! The filling was sweet and tart, and the crust was flaky and buttery. I will definitely be making this again.