If you are a big fan of apple pies, but you are a little bit bored with American pies, and you want something different, something more European, you should definitely try Apple Strudel with Phyllo Dough. That is my father’s favorite dessert. Every time my mom wanted some favor from him, she would make him apple strudel, and she would get what she wanted. The path to a man’s heart always goes through his stomach.
At the bottom of the post you can see pictures from the absolutely fantastic Ladew Garden, an hour away from Baltimore City. I spent a wonderful time there with my family and I cannot wait until spring to see this place in full bloom.
- 2 1/3 lb apple (about 6 medium apples) Granny Smith apple is the best kind for this strudel
- 1 package of phyllo dough
- 1/3 cup water
- 1/3 cup vegetable oil
- ½ cup walnuts, coarsely chopped
- ½ cup raisins
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 4 tablespoons bread crumbs or Cream of Wheat
- 4 tablespoons sugar
- ¼ cup powdered sugar
- Don’t forget to transfer phyllo dough from the freezer to the fridge for overnight. Also, the dough should be at room temperature for at least one hour.
- In a small saucepan bring to boil vegetable oil and water. Let it cool.
- Peel and grate apples. Do not drain. Add raisins and chopped walnuts, vanilla extract and cinnamon. Put it aside.
- Divide the phyllo dough sheets to get four rolls. Last time each of my rolls had four sheets, but the number may vary.
- Cover phyllo dough with a damp cloth to prevent from drying out which causes cracking.
- Place a parchment paper on the baking pan. Preheat the oven to 430F (220C).
- How to make rolls. Place the sheet of phyllo dough on work counter and brush it with the mixture of oil and water with a pastry brush. Put the next sheet over and repeat brushing. On the forth or the last sheet spread grated apple mixture evenly. And, sprinkle it with a tablespoon of sugar and a tablespoon of bread crumbs or Cream of Wheat. Fold dough up along the long side to enclose the filling.
- When you have all rolls in the pan, cover their top with the rest of water and oil.
- Transfer the pan to the oven. After 10 minutes decrease the oven temperature to 395F (200C). Bake it for an additional 20 – 25 minutes. The strudel should be done when the top is golden brown.
- Serve it always with powdered sugar sprinkled on the top. It looks better and it tastes better.