SERVES 6 TO 8
Phyllo dough is also available in larger 18 by 14-inch sheets; if using, cut them in half to make 14 by 9-inch sheets. Do not thaw the phyllo dough in the microwave; let it sit in the refrigerator overnight or on the counter for 4 to 5 hours. If the phyllo sheets have small cuts or tears in the same location, flip the alternating sheets of phyllo when assembling the strudel in step 4, so that the cuts will not line up and cause a weak spot in the crust. To make fresh bread crumbs, pulse one slice of white sandwich bread (with crust) in a food processor to fine crumbs, about six pulses; you will have 1 cup fresh bread crumbs. Serve the strudel warm with Tangy Whipped Cream or Whipped Cream. See the sidebar that follows the recipe.
½ |
cup golden raisins |
2 |
tablespoons Calvados or apple cider |
¼ |
cup fresh white bread crumbs |
8 |
tablespoons unsalted butter, melted and cooled |
1 |
pound Golden Delicious apples, peeled, cored, and sliced ¼ inch thick |
1 |
McIntosh apple, peeled, cored, and sliced ¼ inch thick |
⅓ |
cup walnuts, toasted and chopped fine (optional) |
6 |
tablespoons (2⅔ ounces) granulated sugar |
1 |
teaspoon lemon juice |
¼ |
teaspoon ground cinnamon |
⅛ |
teaspoon salt |
10 |
(14 by 9-inch) phyllo sheets, thawed |
1½ |
teaspoons confectioners’ sugar |
1. Adjust oven rack to lower-middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Combine raisins and Calvados in small bowl, cover, and microwave until simmering, about 1 minute. Let sit, covered, until needed.
2. Toast bread crumbs with 1 tablespoon melted butter in 8-inch skillet over medium heat, stirring often, until golden brown, about 2 minutes; transfer to large bowl.
3. Drain raisins, discarding liquid. Add raisins, apples, walnuts, if using, ¼ cup granulated sugar, lemon juice, cinnamon, and salt to bowl with bread crumbs and toss to combine.
4. Place large sheet of parchment on counter with long side facing you. Lay 1 phyllo sheet on left side of sheet of parchment, then brush with melted butter and sprinkle with ½ teaspoon granulated sugar. Place second phyllo sheet on right side of parchment, overlapping sheets by 1 inch, then brush with butter and sprinkle with ½ teaspoon granulated sugar. Repeat with remaining 8 phyllo sheets, brushing each layer with butter and sprinkling with granulated sugar. Mound filling along bottom edge of phyllo, leaving 2½-inch border on bottom and 2-inch border on sides. Fold dough on sides over apples. Fold dough on bottom over apples and continue to roll dough around filling to form strudel.
5. Gently transfer strudel, seam side down, to prepared baking sheet; brush with remaining butter and sprinkle with remaining 1 teaspoon granulated sugar. Cut four 1½-inch vents on diagonal across top of strudel and bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking. Transfer strudel with baking sheet to wire rack and let cool until warm, about 40 minutes.
6. Dust with confectioners’ sugar before serving; slice with serrated knife and serve warm or at room temperature.