EASY APPLE STRUDEL ATK

EASY APPLE STRUDEL ATK image

Number Of Ingredients 13

Ingredients

1/2 cup golden raisins
2 tablespoons Calvados or apple cider
6 tablespoons unsalted butter (3/4 stick)
1/4 cup fresh bread crumbs , plain
10 ounces Golden Delicious apples (about 2 small), peeled, cored, and cut lengthwise into 1/8-inch-thick slices
10 ounces McIntosh apples (about 2 medium), peeled, cored, and cut lengthwise into 1/8-inch-thick slices
1/4 cup granulated sugar , plus 2 tablespoons
1/3 cup chopped walnuts , toasted (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon table salt
1 teaspoon lemon juice
5 sheets phyllo , defrosted (see note)
1 1/2 teaspoons confectioners' sugar

Steps:

1. Adjust oven rack to lower-middle position; heat oven to 475 degrees. Combine raisins and Calvados in small microwave-safe bowl; cover tightly with plastic wrap and microwave on high until simmering, about 1 minute. Let stand, covered, until needed. 2. Melt 1 tablespoon butter in small skillet over medium heat; when foaming subsides, add bread crumbs and cook, stirring frequently, until golden brown, about 2 minutes. Transfer bread crumbs to small bowl and set aside. 3. Drain off and discard any remaining liquid from raisins. Toss apples, raisins, bread crumbs, 1/4 cup granulated sugar, walnuts (if using), cinnamon, salt, and lemon juice in large bowl to combine. 4. Melt remaining 5 tablespoons of butter. Place sheet of parchment paper slightly larger than phyllo on work surface, long side toward you. Place phyllo sheet on parchment. Following illustrations 1 through 6 below, fill and roll strudel. Bake until golden brown, 15 minutes. Cool on baking sheet on wire rack until warm, about 40 minutes. 5. Place confectioners' sugar in metal strainer and dust strudel. Using 2 large metal spatulas, transfer strudel to platter or cutting board, cut into slices with serrated knife, and serve with Lightly Sweetened Crème Fraiche or whipped cream, if desired. Step-by-Step: Assembling Strudel 1. Brush 1 phyllo sheet with butter and sprinkle with 1 teaspoon sugar. Repeat with remaining sheets. 2. Place filling in 3-inch-wide strip about 2 1/2 inches from bottom and 2 inches from sides of phyllo. 3. Fold short ends of phyllo over filling. Fold end closest to you over filling. 4. Roll loosely, using parchment as guide. Don't roll too tight, as this can cause tearing during baking. 5. Place strudel, seam-side down, on baking sheet. Brush with butter and sprinkle with remaining sugar. 6. Cut four 1-inch vents into top of strudel for steam to escape.