Sunday, May 6, 2012

Lisa's Inaugural Strudel

As you probably know by now I am the baker of the Cousins. I just love makes me happy.  I recently bought some phyllo dough. (You may also see it spelled filo or fillo, but it comes from the Greek word Phyllo, meaning "leaf." Impressed, aren't ya?) I had never used it before and decided it was high time to give this thin, flaky dough a try. I read the recipe for apple strudel on the back of the package and, of course, I didn’t have all the ingredients…shocker! I made some substitutions. It was pretty good if I do say so myself. Phyllo is a little tough to work with if your not used to it, so don’t get mad—as I almost did—and throw it across the room. Just love the phyllo and it will love you back! —Lisa

You'll Need:
8 tbsp unsalted butter
1 cup plain breadcrumbs
½ cup strawberry preserves
1 tsp lemon juice
2 cups thinly sliced apples
½ cup sugar
½ tsp ground cinnamon
1 tsp vanilla extract
4 sheets phyllo dough, defrosted.

Preheat oven to 350 degrees.

In a small pot melt four tablespoons of the butter and stir in the bread crumbs. Cook a couple of minutes until breadcrumbs are just brown.

In another small pot heat the strawberry preserves over low heat. Add the lemon juice and remove from heat.

In a large bowl combine the apples, sugar, cinnamon, and two tablespoons of melted butter.  Mix well.

Heres the tough part.  On a baking sheet, take one phyllo sheet, brush with melted butter (the remaining two tablespoons), put another sheet on top. Do this with all four sheets. Spread the entire surface with the preserve mixture, then spread the breadcrumb mixture on top. Spoon the apple mixture over everything leaving about ½ border (enough for you to roll up). Starting at the long side, gently shape the dough up forming a roll.  Tuck the sides in and brush the outside layer with more melted butter.  Score the top diagonally and sprinkle some sugar.  Bake for 25 minutes until golden brown. 

If you want to make it look pretty, sprinkle the top some powdered sugar.  How about some vanilla ice cream on the side? Here's to the phyllo! 

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