apple strudel

I made this a while ago and never got the chance to post it. This along with a Sponge Cake with Crispy Layers, which I will post later, were made in an effort to use up my phyllo dough. The frozen phyllo came in a two pack with enough layers to make plenty of these.

The original recipe called for dried mixed fruits, but I didn't want to buy any and decided that if the filling was just apples, it would taste more like a small crispy apple pie. Be sure to use only apples good for baking, such as tart Granny Smiths or Fujis (which I used). The crispy texture will hold up well while baking.

The results remind me a bit of the individual apple pies from McDonald's, only with a crispier, flakier, less buttery crust. It provides enough cinnamon-y sweet flavor without the guilt of a butter laden pie crust.

Apple Strudel adapted from Williams Sonoma

makes 8 servings

14 sheets phyllo dough, thawed
1/2 cup unsalted butter, melted and cooled
8 tsp granulated sugar
2 large Fuji apples, peeled, cored, and diced
1/2 cup firmly packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Preheat oven to 375. Line baking sheet with parchment paper.

Working with one phyllo sheet at a time, place the first sheet on the parchment paper. Brush well with some of the melted butter. Lay a second sheet on top and brush again with butter. Sprinkle with 1 tsp of granulated sugar. Repeat, brushing every sheet with butter and sprinkling every other sheet with 1 tsp of sugar.

Toss together the apples, brown sugar, cinnamon, and nutmeg. Arrange the apple 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 roll up the phyllo into a log with the seam side down. Brush the log with butter and sprinkle the remaining 1 tsp sugar.

Bake until the phyllo is golden and the apples are tender when pierced with the tip of a knife, 45-55 minutes. Cool on pan on wire rack for 30 minutes.