Fresh Apple Streudel Recipe
A delicious and easy apple streudel recipe using phyllo pastry for a nice a crispy treat.
Phyllo Sheets 10-12 (13x9 sheets)
finely ground almonds
confectioners' sugar (to dust)
1 lb.( 6-7 cups) apples, peeled, cored, and thinly sliced
4-5 Tablespoons lemon juice
1/2 cups granulated sugar, or to taste
2 Tablespoons butter
1 teaspoon cinnamon, ground
few gratings of nutmeg, to taste
pinch of salt
1 Tablespoons cornstarch
Peel apples and slice into thin pieces.
In a saucepan, add the apple slices, lemon juice, sugar, cornstarch, cinnamon, nutmeg and a pinch of salt. Mix to combine.
Cook apple pie filling for about 30 minutes on low. You may need to add a bit more cornstarch to thicken it. If you do this, first make a slurry of a bit of water and cornstarch and then add to the filling. Cook until thickened to your liking.
Preheat oven to 375F.
Using a pastry brush, butter one phyllo sheet well. Sprinkle some finely ground almonds over the entire surface.
Add a second sheet of buttered phyllo dough and sprinkle with finely ground almonds.
Place some of the apple filling in a strip along the long side of the phyllo sheets. Roll up like a jelly roll. Place the strudel unto a baking sheet and butter the top as well.
Bake in preheated oven for 12-15 minutes or until nicely golden brown.
Cool strudel. Using a sharp serrated knife, and cut 2 inch pieces. Sprinkle with confectioners' sugar to serve.