This recipe marks the first time I’ve ever worked with phyllo dough. I was really nervous going in because I’ve heard so many people talk about how finicky it is. You know what? They’re full of it! Sure, you have to be very careful, but it’s not difficult and the results are fantastic. I chose to divide the filling for this recipe into two smaller strudels since I was taking it to school and wanted to have as many slices as possible. Next time, though, I’ll put all the filling into one roll there the filling to phyllo ratio is greater. This was a hit at school. Actually, several people told me it might be the best treat I’ve ever brought to school. Wow! I’ll definitely be making this again!
Autumn Fruit Strudel adapted fromWilliams-Sonoma Ingredients: 12 sheets phyllo dough, thawed if frozen 8 TBSP (1 stick) unsalted butter, melted and cooled 7 tsp. granulated sugar 1 tart apple, peeled, cored and diced (I used Granny Smith) 1 firm pear, cored and diced (I left the peel on) 1/4 firmly packed brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. freshly grated nutmeg 1/8 tsp. salt
1 c mixed chopped dried fruit (I used 1/3 c. each apricots, cranberries, and golden raisins)
1. Position a rack in the lower third of an oven and preheat to 375°F. Line a baking sheet with parchment paper or Silpat.
2. Working with 1 phyllo sheet at a time and keeping the others covered with a barely damp kitchen towel to prevent them from drying out, place the first sheet on the parchment paper. Using a pastry brush, brush well with some of the melted butter. Lay a second phyllo on top of the first and brush again with butter. Sprinkle with 1 tsp. of the granulated sugar. Repeat, brushing every sheet with butter and sprinkling every other sheet with 1 tsp. granulated sugar, until all of the phyllo is used. 3. In a large bowl, toss together the apple, pear, brown sugar, cinnamon, nutmeg, salt, and dried fruit.4. Arrange the filling along one long side of the phyllo stack, positioning it about 1 inch from the edge. Fold the edge of the stack over the filling, then carefully roll up the phyllo into a log with the seam side down. Brush the log with additional melted butter and sprinkle with the remaining 1 tsp. granulated sugar. 5. Bake the strudel until the phyllo is golden and the apples are tender when pierced with the tip of a knife, 45 to 55 minutes. 6. Transfer the pan to a wire rack and let cool for 30 minutes. Transfer the strudel to a long serving platter, cut crosswise and serve warm.