Apple Strudel: Fun to make and very tasty
Made and reviewed by CHARLOTTE ANGELL
For The Advocate

Jon’s Rating: We had this one for Thanksgiving to test it thinking it would be a good December recipe for Christmas. Doesn’t it sound good for Christmas?

I’m pretty sure that our test cook enjoyed making this. It certainly was tasty. But not in an exceptional way but solidly good… so I’m giving this recipe 3 hats on my 4 hats scale. My rating is purely on look, smell and taste. Like I said, the cook enjoyed doing this one and expect her rating would be higher.

Apple Strudel
2018 The Best of America’s
Test Kitchen

1 ¼ lbs. Golden Delicious apples, peeled, cored and cut into ½-inch pieces.
3 Tbsp. granulated sugar
½ tsp. grated lemon zest plus ½ tsp. juice
¼ tsp. each ground cinnamon and ground ginger
3 Tbsp. golden raisins
1 ½ tbsp. panko bread crumbs
7 tbsp. unsalted butter, melted
1 tbsp. confectioners’ sugar, plus extra for serving
14 (14 by 9-inch) phyllo sheets, thawed

Toss apples, granulated sugar, lemon zest and juice, cinnamon, ginger, and 1/8 tsp. salt together in a large bowl. Cover and microwave until apples are warm to touch, about 2 minutes, stirring once halfway through microwaving. Let apples stand covered for 5 minutes.

Transfer apples to colander set in second large bowl and let drain, reserving liquid. Return apples to bowl; stir in raisins and pankpo.

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Spray rimmed baking sheet with vegetable oil spray. Stir 1/8 tsp. salt into melted butter.

Place 16.5-inch by 12-inch sheet of parchment paper on counter with long side parallel to edge of counter. Place 1 phyllo sheet on parchment paper with long side parallel to the edge of counter. Place 1 ½ tsp. confectioners’ sugar in a fine-mesh strainer (rest strainer in bowl to prevent making mess). Lightly brush sheet with melted butter and dust sparingly with confectioners’ sugar.

Repeat with 6 more phyllo sheets, melted butter, and confectioners’ sugar, stacking sheets one on top of the other as you go.

Arrange half of apple mixture in 2.5-inch by 10-inch rectangle 2 inches from bottom of phyllo and about 2 inches from each side.

Using parchment, fold sides of phyllo over filling, then fold bottom edge of phyllo over filling. Brush folded portions of phyllo with reserved apple liquid. Fold top edge over filling, making sure top and bottom edges overlap by about 1 inch. Press firmly to seal.

Using thin metal spatula, transfer strudel to one side of prepared baking sheet, facing seam toward center of sheet. Lightly brush top and sides of strudel with half of remaining apple liquid. Repeat process with remaining phyllo, melted butter, confectioners’ sugar, filling, and apple liquid.

Place second strudel on the other side of prepared sheet, with seam facing center of sheet.

Bake strudels until golden brown, 27 to 35 minutes, rotating sheet halfway through baking. Using thin metal spatula, immediately transfer strudels to cutting board. Let cool for 3 minutes.

Slice each strudel into thirds and let cool for at least 20 minutes. Serve warm or at room temperature, dusting with extra confectioners’ sugar before serving.