Here you have it folks, another variation of the old apple pie with a strong European twist. Personally I like it better than your normal apple pie but then again, European pastries simply rock. The recipe is not a big deal if you buy the phyllo dough, but if you want to follow the traditional way of making it then you will be busy for a while. Anyway, this is the fast and easy version because I usually like to enjoy the things I cook the very same day not a week after. lol
Now with the filling… pretty easy actually. Shred/slice apples and sprinkle with a bit of lemon juice so they don’t get brownish and ugly. To cook it, you’ll need a large pot to which you add the apples, pineapple, sugar, water and salt and cook over medium to high heat for 30 to 35 minutes. If you don’t like too sweet you can cut the sugar in half or whatever, use common sense. Refrigerate mixture over night.
On your work surface lay a phyllo sheet and gently brush it with butter. Sprinkle with some sugar/cinnamon/breadcrumb mixture over the entire surface. You’re supposed to repeat this with 5 sheets. So now we have 5 or 4 sheets of phyllo stacked on top of each other, swimming in butter and breadcrumb mixture. Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking.
Use some wax paper underneath the phyllo to help with rolling. Roll them up jellyroll style, roll fold the sides inward to form sealed edges. Easier said than done actually but I got it eventually. Place rolls on a buttered baking pan and brush them with butter.
Bake the strudels for about 40 to 45 minutes and enjoy.
- 10 to 12 Granny Smith apples, peeled, cored and cut into thin strips
- juice of 1 lemon
- 1 large can pineapple, drained and diced
- ¾ cup sugar
- pinch salt
- ½ cup finely chopped walnut
- 2 sticks unsalted butter
- 1 pound package phyllo dough
- Mixture of 1 large freshly ground cinnamon stick, ⅓ cup sugar and 1 cup plain breadcrumbs
- As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.
- Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in walnuts.
- Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.
- Preheat the oven to 350° F / 175° C.
- Melt the butter in the microwave.
- On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush butter onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.
- Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.
- Coat a baking pan with butter and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.
- Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.
- Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with butter.
- Cut into pieces while still hot so the crust won't break.