I did that with the apple strudel I made last night. The recipe in the Joy of Cooking instructs me to make my own strudel dough, so I cheated somewhat and used phyllo dough instead. But the filling in the Joy versus the one on the phyllo dough packaging were very different, so I don't think I will actually say it is adapted from either source, because I think this is actually my very own recipe for apple strudel.
Yield: 6-8 servings
5 medium tart dry apples (I used Gala), peeled and cored
5 sheets phyllo dough
1/4 cup butter, melted
2/3 cup + 2 tsp sugar
1/2 cup ground almonds
1/2 cup breadcrumbs
2 tsp cinnamon
juice and rind of half a lemon
- Preheat oven to 375F.
- Cut apples into wedges, then slice crosswise into 1/4-inch pieces. Add lemon juice and rind to keep apples from browning.
- In a separate bowl, combine 2/3 cup sugar, ground almonds, breadcrumbs, and cinnamon. Mix with apples.
- Place a sheet of parchment paper slightly larger than the phyllo sheet on the work surface, long edge facing you.
- Place one sheet of phyllo on the parchment paper. Using a pastry brush, brush the sheet with melted butter and sprinkle 1/2 tsp of sugar over the butter.
- Place the second sheet of phyllo over the first and repeat previous step until all five sheets have been used.
- Leaving a 2-inch border along the edge, place the apple mixture length-wise along the bottom third of the dough.
- Use the parchment paper to help roll the strudel up over the filling.
- Place the rolled strudel onto a baking sheet lined with parchment paper. It can be curved into a horseshoe shape to fit onto the baking sheet.
- Brush the top of the strudel with melted butter and sprinkle lightly with cinnamon and sugar.
- Cover loosely with foil and bake for 15 minutes.
- Uncover and bake for another 15 minutes or until golden.
- Slice on a diagonal with a serrated knife.
- Best served warm on the day it is made.