Alstede Fresh Apple Strudel
6 medium apples or enough to equal 6-6 1/2 cups
5 T butter
1/2 cup brown sugar
2 T flour or 1 T corn starch
1 3/4 teaspoons cinnamon
2 teaspoons lemon juice
1/4 cup of raisins (optional)
Peel and core the apples and cut into a medium dice. We used Cortland and Jonagold or Jonaprince. Melt the butter in a large skillet and add the apples and stir to coat with butter. Mix in the brown sugar and allow the mixture to cook until the apples start to soften. Stir in the cinnamon and cook a few minutes longer. Sprinkle with the flour/corn starch and mix it into the apples. Drizzle with the lemon juice. Continue to cook a few more minutes, allowing the mixture to thicken, stirring as needed. Add the raisins if using. Remove the pan from the heat and pour the filling onto a large plate or rimmed baking pan in a single layer to allow the filling to cool quickly. Filling should be cool be-fore it is used to prepare the strudel. This can be done a day in advance, refrigerate.
To Prepare the strudel:
1/2 package phyllo frozen pastry, defrosted and at room temperature
3/4 – 1 c melted unsalted butter (or more as needed)
1/2-3/4 cup of unseasoned fresh breadcrumbs
Phyllo should be defrosted in the refrigerator. Do not unwrap until you are ready to use. You will need: 2 slightly damp towels (will keep the pastry from drying out), a pastry brush, a rimmed baking sheet lined with parchment.
Melt the butter in a small pan or in the microwave. Unwrap the phyllo and place a damp towel over the dough. Place the second damp towel down on the counter.
Remove a single sheet of phyllo onto the towel on the counter. Brush with butter. Do not allow butter to pool and be sure to concentrate on the edges. Sprinkle with breadcrumbs. Repeat with 8 -9 more sheets of pastry. Do not butter or put breadcrumbs on the final sheet.
Pour over half of the apples, leave a border of 1 1/2 – 2” of pastry around the apples. Using the towel to help lift the long end and start to roll. Tuck in the short edges as you are rolling the strudel. Butter the parchment paper. Brush the outside of the pastry with butter and lift onto the baking sheet, placing seam side down. Cut slits every 2” across the pastry. Place the pan in the freezer. Repeat to prepare a second strudel using the remaining ingredients. Add to the pan in the freezer and allow the strudel to chill for half an hour.
Preheat the oven to 425. Bake in the middle of the oven for 10 minutes. Lower the heat to 375 and bake for an additional 20-25 minutes. Strudel should be golden brown. If browning starts too early tent the strudel with a little aluminum foil. Allow pastry to cool before cut-ting. Sprinkle with powdered sugar. Serve with Alstede Farms Vanilla Ice Cream. Best served the day it is made.
Recipe & Photo provided by Jenn Borealo
Culinary & Education Specialist at Alstede Farms
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