I love the idea of the traditional recipe for Apple Strudel, which uses raw apple slices. However, in execution what you get are unevenly cooked apples that have exuded so much water they make a mess of the dough. As an alternative, I created this delicious Caramelized Apple Strudel version that solves these problems. For a brief history of Apple Strudel, click here.
Defrost the frozen phyllo dough according to the package instructions.
If you choose to use fresh breadcrumbs, lightly brown them in a 350° oven, which I believe helps keep the layers of phyllo seperated and flakier. However, they can be used without browning, if you prefer
Toast the breadcrumbs.
Plump the raisins (preferably white) in hot water for about ten minutes, then drain.
Peel and chop the Granny Smith apples coarsely.
Chop the apples.
Place the apples in a large bowl with 3⁄4 cup of the sugar, the cinnamon, nutmeg, raisins, lemon zest and juice, and a pinch of salt. Mix well.
Mix with spices and raisins.
Melt four tablespoons of butter in a large skillet. Add the apple mixture and cook over medium-high heat until the sugar is dissolved and the apples begin to simmer. Lower the heat, gently mix in the cornstarch, and cover. Cook for about five to seven minutes until the apples have released most of their juices. They should still retain a slight crispness. Place a strainer over a large bowl, and drain the apples, stirring gently.
Drain the cooked apples.
Set aside both the apples and the juices.
(Optional extra caramelization.) Heat the same skillet over medium heat. Pour in the remaining 1⁄4 cup of sugar, plus 1 tablespoon of water.
Caramelize the sugar.
Stir just until the mixture comes to a boil. Then swirl the pan until you get a deep amber-colored caramel.
The caramel.
Pour the juices from the bowl back into the skillet with the caramelized sugar, averting your face to avoid burns. Continue cooking over medium heat, whisking the juices until they thicken and are fully caramelized. With the heat off, combine the apple mixture and the caramelized juices, and let cool to room temperature.
Preheat the oven to 400°, and line a large baking sheet with parchment paper.
Unroll the thawed phyllo dough according to the package instructions, being certain to keep the dough covered with a damp towel so that it won’t dry out.
Melt the remaining two tablespoons of butter. Place one sheet of phyllo on a large lightly floured cloth. (I use a pillowcase.) Don’t worry if some of the phyllo sheets tear a bit. Brush with the melted butter, and sprinkle with the browned bread crumbs or panko crumbs.
Spread breadcrumbs on the phyllo.
Place a second sheet of phyllo on top of the first sheet and brush with butter. Sprinkle more bread crumbs on top.
This recipe will make either two or three Strudels, depending on the size of your phyllo sheets. Sprinkle either 1⁄3 or 1⁄2 of the ground almonds on a three-inch-wide strip along the long side of the phyllo nearest you.
Spread a strip of ground almonds.
Then spread 1⁄3 or 1⁄2 of the filling over the almonds in a log shape.
Spread a strip of apples.
Using both hands, lift the cloth and begin rolling the the dough around the filling, jelly-roll fashion.
Roll the phyllo.
Brush the the top of the roll with melted butter.
Butter the strudel.
Carefully place the Caramelized Apple Strudel roll on your parchment-lined baking sheet, seam-side down.
Proceed to make either one or two more Apple Strudels with two more sheets of phyllo for each. Butter and place the remaining roll or rolls on your baking sheet.
Bake in the center of the oven for about 25-30 minutes, or until golden brown.
Bake the strudel.
When cool sift confectioners’ sugar over the tops of each Caramelized Apple Strudel. Slice into serving pieces with a serrated knife.
Leftover Caramelized Apple Strudel can be recrisped in a 350° oven for about five minutes.
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