Apple Strudel

Using phyllo pastry, this dessert is quick to construct and very impressive when it comes out of the oven.

SERVES: 6–8

INGREDIENTS:

• Zest and juice of 1/2 lemon
• 4 medium Granny Smith apples
• 1/2 cup finely chopped pecans
• 1/2 cup soft, fresh breadcrumbs
• 2 tsp. ground cinnamon
• 3/4 cup brown sugar
• 4-6 sheets phyllo pastry (12×17-inch)
• 1/4 cup canola oil
• 1/2 cup golden raisins
• Confectioners’ sugar, to finish

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C). Fill a bowl with cold water and add the lemon juice.
2. Peel and slice the apples, placing the slices into the lemon water to prevent browning.
3. In a separate bowl, combine the finely chopped pecans, breadcrumbs, ground cinnamon, and 1/2 cup of brown sugar.
4. Lay the first sheet of phyllo pastry on a clean kitchen towel on your work surface and brush it with canola oil. Sprinkle with one-third of the pecan mixture.
5. Place another sheet of phyllo pastry on top, brush with oil, and sprinkle with another one-third of the pecan mixture. Repeat this process with the third sheet of phyllo, then lay the fourth sheet on top.
6. Drain the sliced apples and pat them dry. In a bowl, mix the apples with the remaining brown sugar, lemon zest, and golden raisins.
7. Lay the apple mixture evenly along the length of the phyllo pastry, but do not go more than halfway across. Leave a 1/2-inch margin around the edges.
8. Brush the edges of the phyllo pastry with a little water. Roll up the dough lengthwise, similar to a jelly roll, using the cloth to help support the dough. Press the strudel together gently.
9. Place the strudel on a silicone sheet or parchment paper on a baking sheet and bake for about 20 minutes or until golden brown.
10. Serve the apple strudel hot or at room temperature. Sprinkle with confectioners’ sugar and accompany with a scoop of nondairy ice cream if desired.
11. The strudel can be made ahead of time and reheated in a hot oven for 10 minutes if desired.

VARIATIONS:

APPLE & CRANBERRY STRUDEL 

• Prepare the basic recipe, using dried cranberries in place of the golden raisins.

APPLE & PEAR STRUDEL 

• Prepare the basic recipe, using 2 apples and 2 pears.

APPLE & PLUM STRUDEL 

• Prepare the basic recipe, using 2 apples and 4 roughly chopped, medium-sized plums. (The plum pieces do not need to wait in the acidulated water.)

PEACH & CARDAMOM STRUDEL 

• Prepare the basic recipe, using 4 large, peeled and pitted, ripe peaches in
  place of the apples (the peach slices do not need to wait in the
  acidulated water). Omit the golden raisins and use 1 teaspoon ground
  cardamom in place of the cinnamon.