Flaky apple strudel

By Mary Berg
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  • 5 sheets phyllo dough, thawed
  • 1/4 cup (60 grams) unsalted butter, melted
  • 1/4 cup (60 grams) brown sugar
  • 3 Granny Smith apples, peeled, cored and thinly sliced
  • 1/4 cup (50 grams) chopped walnuts
  • 1/4 cup (50 grams) golden raisins, chopped
  • 1/2 lemon, zested and juiced
  • 1/2 cup (60 grams) granulated sugar
  • 1 teaspoon (4 grams) cinnamon
  • 1/3 cup (50 grams) breadcrumbs
  • 1/4 teaspoon (1 gram) salt
  • 1 tablespoon (15 grams) icing sugar
  • 2 cups (236 milliliters) whipped cream (about 1 cup unwhipped)


  1. Heat oven to 350°F (176°C).
  2. Lay a piece of parchment paper that is slightly bigger than the phyllo sheets out on a clean work surface. Lay one sheet of phyllo down onto the parchment paper and brush with melted butter. Lay a second sheet of phyllo on top, offset from the first sheet by eight centimeters from one edge to create a 30x38 centimeter rectangle. Continue buttering and layering, offsetting back and forth with each new sheet to use up all the phyllo sheets.
  3. Sprinkle brown sugar down short side of phyllo, 2 1/2 centimeters from edges to create a 15x25 centimeter strip. Top with apples and scatter with walnuts and raisins. Drizzle with lemon juice.
  4. Combine lemon zest, granulated sugar, cinnamon, breadcrumbs and salt in a small bowl. Sprinkle mixture over apples.
  5. Starting at long edge of apple filling and using parchment to assist, roll strudel and position, and seam side down on a rimmed baking sheet. Brush with remaining melted butter and score the top with a knife to allow steam to escape.
  6. Bake until golden and crisp, about 45 minutes. Cool for 30 minutes before dusting with icing sugar and slicing. Serve dolloped with whipped cream.


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