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Monday, January 28, 2013

Get in my belly | Apple Strudel

This may be my new favorite easy, go-to recipe for a quick dessert! So delish. Rich, tangy, cinnamon-y goodness.

This is from the February issue of Martha Stewart magazine. I made it twice this weekend.


1/2 cup plus 1 tablespoon sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon coarse salt
3 Granny Smith apples
1 tablespoon fresh lemon juice
1/2 cup finely chopped dried apricots
1/2 cup dried fine breadcrumbs
6 sheets phyllo dough (roughly 13 by 16 inches), thawed if frozen
1 stick unsalted butter, melted
MS \ Chris Court
Lightly sweetened whipped cream, for serving


Preheat oven to 375 degrees. Combine sugar, cinnamon, and salt in a large bowl; set aside 3 tablespoons mixture. Peel and core apples; cut into quarters, then cut crosswise into 1/4-inch pieces. Toss with lemon juice; stir into sugar mixture with apricots and breadcrumbs.

Brush 1 sheet phyllo with butter, and sprinkle with 1 teaspoon reserved sugar mixture. Top with remaining 5 sheets phyllo, layering with butter and sugar mixture. Scatter filling on phyllo, leaving a 1/2-inch border. Starting with a long end, roll up to enclose filling; place strudel, seam side down, on a parchment-lined baking sheet. Brush top with remaining butter; sprinkle with remaining sugar. Bake until golden brown and cooked through, 45 to 50 minutes. Let cool on a wire rack 10 minutes. Cut into slices; serve warm with whipped cream.

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