Phyllo Dough Apple Strudel
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| Super delicious apple strudel, without the burden of making your own dough! :) |
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| Defrost one roll (10 sheets) of phyllo dough. Preheat the oven to 475 degrees. Process one slice of bread in a food processor for 6 pulses, to make coarse crumbs. |
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| Melt one tablespoon butter in a small saucepan. |
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| Saute the breadcrumbs for about 2 minutes, until they are golden brown. |
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| Set aside in large bowl. |
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| Peel, core, and cut apples into 1/4" slices. |
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| Place in bowl with bread crumbs. Add 1/4 cup sugar, lemon juice, cinnamon and salt. Mix well. |
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| Spread out a piece of parchment paper that is 16" by 20". Place the wide edge of the parchment towards you. Spread out one piece of phyllo dough on the left side of the parchment paper, the short side facing you. Spread the melted butter onto the dough, then sprinkle with 1/2 teaspoon sugar. |
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| Spread out a second piece of phyllo dough onto the right side of the parchment paper, with a 1" overlap with the other piece. Also spread with butter and 1/2 teaspoon sugar. |
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| Repeat the placement of phyllo dough pieces until you have reached 10 pieces. |
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| Spread the filling onto the bottom edge of the dough, leaving a 2" border on the sides, and a 2 1/2" border on the bottom of the dough. |
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| Roll up the bottom, then the sides, over the dough, and roll the dough. |
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| Fold the dough over the seam, then pick up with hands and place on a pan lines with parchment paper. Spread with remaining butter and remaining sugar. Bake for 15 minutes in the oven, rotating it half-way through baking. |
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| Beautiful! Easy! Done! :) |
Prep time: 4o minutes
Total time: 55 minutes
Servings: 5 (1/5 of strudel)
Nutrition info per serving (1/5 of strudel):
Calories: 472 calories
Fat: 27 g
Sodium: 441 mg
Carbs: 57 g
Fiber: 4 g
Protein: 3 g
Ingredients:
1 slice of whole-wheat bread (I used Wellsley Farm's Soft Wheat)
1 tablespoon butter
3 apples (any kind-- I used Red Delicious)
1/4 cup sugar
1 teaspoon lemon juice (fresh or bottled--I used bottled)
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 package phyllo dough, defrosted (10 sheets needed)
11 tablespoons melted butter
1/2 cup sugar
Directions:
1. Defrost the phyllo dough, overnight or on the counter. Preheat the oven to 475 degrees.
2. Pulse the piece of bread in a food processor about 6 times, until it resembles coarse crumbs. Place in a large bowl.
3. Peel, core, and cut up the apples into 1/4" slices. Place in bowl.
4. Add the 1/4 cup sugar, lemon juice, cinnamon, and salt to the bowl and mix all together.
5. Spread out a piece of parchment paper that is 16" by 20". Place the long side facing towards you on the counter top.
6. Brush the 1st piece of phyllo dough with some melted butter, then sprinkle with 1/2 teaspoon sugar.
7. Place the 2nd sheet down next to the first, but on the right this time-- overlapping them by 1". Also brush with butter and sprinkle with 1/2 teaspoon sugar. Repeat until you have placed 10 pieces of phyllo dough.
8. Place the filling on the bottom of the dough, leaving a 2" border on the edges of the dough, and also leaving a 2 1/2" border on the bottom of the dough.
9. Fold the bottom of the dough over the filling, then fold in the sides. Roll up the dough, seam-side down, then carefully move with hands on to a pan lined with parchment paper.
10. Bake for 15 minutes, rotating half-way through baking.
**Adapted from The America's Test Kitchen Family Bakery Book's Easy Apple Strudel recipe **
Enjoy! :)
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