- 1 ¾ lb. Golden Delicious apples, peeled, cored, and cut into ½-inch pieces
- 3 tablespoons granulated sugar
- ½ teaspoon grated lemon zest plus
- 1 ½ teaspoons juice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 tablespoons golden raisins
- 1 ½ tablespoons panko bread crumbs
- 7 tablespoons unsalted butter, melted
- 1 tablespoon confectioners' sugar, plus extra for serving
- 14 (14 by 9-inch) phyllo sheets, thawed
1. Toss apples, granulated sugar, lemon zest and juice, cinnamon, ginger, and 1/8 teaspoon salt together in large bowl. Cover and microwave until apples are warm to touch, about 2 minutes, stirring once halfway through microwaving. Let apples stand, covered, for 5 minutes. Transfer apples to colander set in second large bowl and let drain, reserving liquid. Return apples to bowl; stir in raisins and panko.
2. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Spray rimmed baking sheet with vegetable oil spray. Stir 1/8 teaspoon salt into melted butter.
3. Place 16 1/2 by 12-inch sheet of parchment paper on counter with long side parallel to edge of counter. Place 1 phyllo sheet on parchment with long side parallel to edge of counter. Place 1 1/2 teaspoons confectioners’ sugar in fine-mesh strainer (rest strainer in bowl to prevent making mess). Lightly brush sheet with melted butter and dust sparingly with confectioners’ sugar. Repeat with 6 more phyllo sheets, melted butter, and confectioners’ sugar, stacking sheets one on top of other as you go.
4. Arrange half of apple mixture in 2 1/2 by 10-inch rectangle 2 inches from bottom of phyllo and about 2 inches from each side. Using parchment, fold sides of phyllo over filling, then fold bottom edge of phyllo over filling. Brush folded portions of phyllo with reserved apple liquid. Fold top edge over filling, making sure top and bottom edges overlap by about 1 inch. (If they do not overlap, unfold, rearrange filling into slightly narrower strip, and refold.) Press firmly to seal. Using thin metal spatula, transfer strudel to 1 side of prepared baking sheet, facing seam toward center of sheet. Lightly brush top and sides of strudel with half of remaining apple liquid. Repeat process with remaining phyllo, melted butter, confectioners’ sugar, filling, and apple liquid. Place second strudel on other side of prepared sheet, with seam facing center of sheet.
5. Bake strudels until golden brown, 27 to 35 minutes, rotating sheet halfway through baking. Using thin metal spatula, immediately transfer strudels to cutting board. Let cool for 3 minutes. Slice each strudel into thirds and let cool for at least 20 minutes. Serve warm or at room temperature, dusting with extra confectioners’ sugar before serving.
Phyllo Without Fear
Delicate phyllo can be difficult to work with. When developing our Apple Strudel recipe , we came up with some tricks.
1. WARM UP SLOWLY: For even thawing, let the phyllo defrost overnight in the refrigerator, and then let it rest on the counter for 30 minutes before opening the package and unrolling the leaves.
2. KEEP COVERED: To keep phyllo from drying out, most recipes recommend covering the stack with a damp towel, but the dough can easily turn sticky. We prefer to cover the stack with plastic wrap and then a damp towel to weigh it down and keep the plastic flush against the phyllo.
3. STAGGER CRACKS: Because phyllo is so fragile, some sheets inevitably crack or even tear while still in the box. Don’t worry—just make sure to adjust the orientation of the sheets as you stack them so that cracks in different sheets don’t line up.
4. TRIM STUCK EDGES: When phyllo sheets emerge from the box fused at their edges, don’t try to separate the sheets. Instead, trim the fused portions and discard them.
Apple Strudel. To import, drag image to your MacGourmet recipe box.