Serves 8
For this recipe, you will need:
Filling
2 pounds (about 6) Granny Smith apples, peeled, cored, cut into 1/2--inch dice
1 tablespoon ground cinnamon
1/2 cup granulated sugar
2 1/2 cups panko bread crumbs, toasted
2 cups golden raisins
2 cups chopped walnut pieces
Strudel Assembly
1 cup granulated sugar
1 tablespoon ground cinnamon
16 phyllo leaves, unrolled, covered with a dry towel, then a damp towel
1 cup unsalted butter, melted
2 cups graham cracker crumbs
Directions:
1) Arrange 2 racks in the top-third and bottom-third of the oven and preheat to 385 degrees F. Line two rimmed baking sheets with parchment paper and set aside.
2) To make the filling: In a large bowl, combine the diced apples, 1 tablespoon cinnamon, 1/2 cup sugar, bread crumbs, raisins, and walnuts. Set aside.
3) To make the cinnamon sugar: In a small bowl, combine 1 cup sugar and 1 tablespoon cinnamon. Set aside.
4) To assemble the strudels: On a clean and dry surface, lay out 2 leaves of phyllo on top of each other. Brush the top with some melted butter and sprinkle with about 2 tablespoons of the cinnamon sugar and 1/4 cup of the graham cracker crumbs. Place 2 more sheets of phyllo on top and repeat brushing with melted butter and sprinkling with cinnamon sugar and graham cracker crumbs.
5) Place 1/4 of the apple mixture in a strip across the short end of the stacked, seasoned phyllo sheets, close to the edge. Roll as tightly as possible into a log and brush with melted butter. Place the strudel seam-side down on one of the prepared baking sheets and set aside.
6) Using the remaining ingredients, repeat steps 4 and 5, placing 2 strudels on each baking sheet.
7) Bake until golden brown and crispy, 15 to 25 minutes. Brush with melted butter every 10 minutes during baking. To promote even browning, after 15 minutes, switch the top pan to the lower rack and the bottom pan to the top rack.
8) Transfer pans to a wire rack and let stand for 5 minutes before serving.
9) Cut each strudel in half crosswise. Place two pieces on each plate and serve with Crème Anglaise (recipe follows) and cinnamon ice cream.
Crème Anglaise
Yield: 2 cups
1 cup milk
1 cup cream
1/2 cup sugar, divided
1/4 vanilla bean, split lengthwise
4 large egg yolks
Directions:
1) In a 4-quart saucepan, combine the milk, cream, and 1/4 cup of the sugar.
2) Scrape the seeds from the vanilla bean into the milk mixture. Bring to a boil over medium heat, stirring constantly. Remove from the heat.
3) In a medium bowl, whisk the egg yolks with the remaining 1/4 cup sugar.
4) Temper the yolks by gradually whisking the hot milk mixture into the yolks, starting with 2 tablespoons of hot liquid.
5) Transfer the tempered yolk mixture back to the saucepan and cook over medium-low heat, stirring constantly until custard thickens and a track remains on the back of a spoon when you drag a finger across the spoon, about 2 minutes. Do not boil.
6) Strain the custard through a medium-mesh sieve into a clean container. Cover and refrigerate.
For this recipe, you will need:
Filling
Strudel Assembly
Directions:
1) Arrange 2 racks in the top-third and bottom-third of the oven and preheat to 385 degrees F. Line two rimmed baking sheets with parchment paper and set aside.
2) To make the filling: In a large bowl, combine the diced apples, 1 tablespoon cinnamon, 1/2 cup sugar, bread crumbs, raisins, and walnuts. Set aside.
3) To make the cinnamon sugar: In a small bowl, combine 1 cup sugar and 1 tablespoon cinnamon. Set aside.
4) To assemble the strudels: On a clean and dry surface, lay out 2 leaves of phyllo on top of each other. Brush the top with some melted butter and sprinkle with about 2 tablespoons of the cinnamon sugar and 1/4 cup of the graham cracker crumbs. Place 2 more sheets of phyllo on top and repeat brushing with melted butter and sprinkling with cinnamon sugar and graham cracker crumbs.
5) Place 1/4 of the apple mixture in a strip across the short end of the stacked, seasoned phyllo sheets, close to the edge. Roll as tightly as possible into a log and brush with melted butter. Place the strudel seam-side down on one of the prepared baking sheets and set aside.
6) Using the remaining ingredients, repeat steps 4 and 5, placing 2 strudels on each baking sheet.
7) Bake until golden brown and crispy, 15 to 25 minutes. Brush with melted butter every 10 minutes during baking. To promote even browning, after 15 minutes, switch the top pan to the lower rack and the bottom pan to the top rack.
8) Transfer pans to a wire rack and let stand for 5 minutes before serving.
9) Cut each strudel in half crosswise. Place two pieces on each plate and serve with Crème Anglaise (recipe follows) and cinnamon ice cream.
Crème Anglaise
Yield: 2 cups
Directions:
1) In a 4-quart saucepan, combine the milk, cream, and 1/4 cup of the sugar.
2) Scrape the seeds from the vanilla bean into the milk mixture. Bring to a boil over medium heat, stirring constantly. Remove from the heat.
3) In a medium bowl, whisk the egg yolks with the remaining 1/4 cup sugar.
4) Temper the yolks by gradually whisking the hot milk mixture into the yolks, starting with 2 tablespoons of hot liquid.
5) Transfer the tempered yolk mixture back to the saucepan and cook over medium-low heat, stirring constantly until custard thickens and a track remains on the back of a spoon when you drag a finger across the spoon, about 2 minutes. Do not boil.
6) Strain the custard through a medium-mesh sieve into a clean container. Cover and refrigerate.
