PHYLLO DOUGH APPLE STRUDEL RECIPES

Steps:

• In a large bowl, combine cinnamon, breadcrumbs, lemon zest, sugar, and diced apple.
• Divide package of phyllo into half (each half makes one strudel).
• Brush each sheet of pastry with melted butter.
• Top with another sheet of pastry and repeat until half of phyllo is used.
• Sprinkle lightly with additional breadcrumbs.
• Divide apple filling in half and spread along length of layered phyllo.
• Roll phyllo loosely over filling to create a roll and place on parchment lined baking sheet.
• Brush generously with butter.
• Repeat with remaining phyllo and apple filling.
• Bake@ 400 for 20 minutes, reduce to 350 and bake for an additional 10 minutes Dust cooled strudels with icing sugar.

Steps:

• Thaw 1 (1-pound) package phyllo dough overnight in the refrigerator if needed.
• Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, place 1/3 cup raisins and 2 tablespoons dark rum or water in a small microwave-safe bowl. Microwave for 20 seconds, then set aside to allow them to plump and soften.
• Melt 8 tablespoons (1 stick) unsalted butter in a medium skillet over medium heat. Transfer 6 tablespoons to a small bowl and set aside. Add 1/2 cup panko breadcrumbs to the skillet and toast over medium heat, stirring frequently, until golden-brown, 3 to 5 minutes. Remove from the heat and let cool.
• Peel and core 1 1/2 pounds apples (about 3 medium). Cut each apple into quarters. Cut each quarter crosswise into 1/4-inch thick pieces. Place in a large bowl. Drain the raisins, then add the raisins to the bowl. Add 3 tablespoons of the granulated sugar, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Toss to combine.
• Stack 6 phyllo dough sheets on a large baking sheet. Cover with plastic wrap, wax paper, or a damp kitchen towel and leave at room temperature. Reroll the remaining phyllo dough sheets, place in a gallon-size zip-top freezer bag, and refreeze for another use.
• Place a sheet of parchment paper large enough to lay the phyllo dough on onto a flat work surface. Lay 1 sheet of phyllo dough with a long side closer to you on the parchment paper. (Keep the remaining phyllo covered.) Brush the sheet with 1 teaspoon of the butter and sprinkle with 1 teaspoon of the granulated sugar. Repeat with layering, buttering, and sugaring the remaining sheets of phyllo dough, but do not brush the final sheet with butter or sprinkle with sugar.
• Sprinkle the toasted breadcrumbs in a 3-inch wide strip 2 inches from the bottom and sides of the phyllo dough. Use a slotted spoon to spoon the apple filling evenly on top of the breadcrumbs. Discard any liquid remaining in the bowl.
• Fold both sides of phyllo dough over the filling. Fold the bottom end up and over the filling, then carefully continuing rolling up and away from you to enclose the filling. Place the strudel seam-side down on the parchment paper you assembled it on, then slide the whole thing onto the now-empty baking sheet. Brush the top of the strudel with the remaining melted butter and sprinkle with the remaining granulated sugar.
• Bake, rotating the baking sheet halfway through, until deep golden-brown, 45 to 55 minutes total.
• Transfer the baking sheet to a wire rack and let cool for 10 minutes. Transfer the strudel to a cutting board and cut crosswise into 8 slices with a serrated knife. Dust the tops of the slices with powdered sugar and serve warm with whipped cream or vanilla ice cream.