![]() Mix one tablespoon of sugar with a quarter teaspoon of cinnamon and sprinkle the mixture on top. It browns better with egg wash, but butter is a great egg-free option. Brush the pastry with melted butter or an egg wash, whichever you prefer, to help brown in the oven. With a sharp knife, cut slits across the top of the parcel about one inch apart. My preference is actually to add it to the longer side of the rectangle. Note: As you can see in the photo above, I added my filling to the shorter side of the rectangle. Transfer the strudel parcel to your baking tray, seam side down. Using the towel underneath the pastry, carefully roll from left to right to envelop the apple and cinnamon filling, and keep rolling until you have a closed parcel. ![]() Top the apple filling layer with three tablespoons of brown sugar and one teaspoon of cinnamon (photo 5). ![]() Next, brush a quarter cup of apricot jam across the bottom four inches of your phyllo dough, (photo 3).Īfter that, stack your apple slices neatly in rows across the bottom of the phyllo dough, on top of the jam layer (photo 4). Note: I have tried making this recipe with more than 6 sheets on multiple occasion and it becomes too thick for it to cook all the way through evenly. R epeat this process six times so that you have a stack of six phyllo dough sheets, each layered with melted butter, including the top. Place another sheet of phyllo dough over your buttered first sheet, and likewise brush melted butter over that sheet. Take one sheet of your phyllo dough, lay it out on the towel, and brush the dough evenly all over with the melted butter. This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Cover your unused phyllo dough with a damp towel in between uses so it doesn't dry out. Note: Prepare your working surface by laying a clean towel over it. Next, melt the stick of butter, and set the oven to 350F. Next, toss the apple slices in a bowl with the juice of half a lemon until all the slices are lightly coated to prevent them from browning (photo 2). Peel, core, and slice the apples into similar sized slices (photo 1). The first step is to prepare your apples. Similarly if you use butter instead of egg wash. You can leave it out and the pastry will still be delicious, but not golden. This recipe is delicious with puff pastry, too.Įgg - used as a wash on top of the pastry to get that wonderful golden brown color. Phyllo dough - thin sheets of pastry that you can find in the freezer section next to puff pastry. My grandma uses Granny-Smith apples only, but I've made this recipe with everything from honeycrisp to Asian pears with success. Ingredients & SubstitutionsĪpples - you can easily make this a different kind of fruit strudel by subbing out apples for cherries or peaches. And it produces the perfect texture every time. This recipe is a winner is because it uses pre-made phyllo dough, which is easy to find and easy to work with to create a great pastry dessert. Cinnamon, sugar, and apples were meant to be together. Simple ingredients come together to make a quick and easy pastry that will always be a hit. This pastry combines flaky layers of rich buttered pastry with sweet jam and apples coated with a cinnamon sugar topping. Nothing beats the crisp and crackle of pastry with the perfectly baked apples inside. 6 Easy Apple Strudel Why this Recipe Works
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