Wednesday, May 16, 2012
Home Made Phyllo Pastry Apple Strudels
When choosing what type of apple you would like to use for the filling, search for ones that are firm and bake well, like granny smith apples.
Phyllo Pastry Apple Turnovers (makes 8)
-8 sheets of phyllo pastry
-2 granny smith apples
-1/3 cup raisins
-1/8 cup packed brown sugar
-1/4 cup melted butter
-1+1/2 tbsp flour
-1/2 tsp cinnamon
First, peel and cut the apples into small cubes. Then, to create the filling simply toss the apple cubes, raisins, sugar, flour, and cinnamon into a bowl and stir till evenly coated. Then lay out two sheets of phyllo pastry, lightly butter the surface with a brush, and then slice the sheets in half lengthwise. Place two large spoonfuls of filling onto one end of the pastry sheets, and then gently roll the pastry and filling together while tucking in the sides as you go. Place each strudel onto a parchment lined baking sheet and bake at 425 degrees for 15 minutes, and then 375 degrees for 20 minutes. When the strudels have finished baking, place them onto a cooling rack and lightly dust with powdered sugar.
What I really loved about these strudels was the flakiness of the phyllo pastry. Often when you buy apple strudels from the bakery at the grocery store, the pastry is a little soft and possibly even soggy, but these were flaky and buttery and melt in your mouth good.
Also, these are really good served cold the next day for breakfast. : )