Shortcut Apple Strudel

Makes: 8 servings

Time: 45 minutes

Phyllo makes a great ready-made substitute for traditional strudel sough since both are paper-thin and flaky when baked. And what’s not to love about a warm apple filling? Use the best fruit you can find, since its flavor is front and center here; see page 32 for a rundown of the best apple varieties. All sorts of other fruits and fillings work too—see the variations for a few—but whatever you use, take care that it’s not too wet so that the delicate crust doesn’t get soggy.

1. Heat the oven to 400°F and line a baking sheet with parchment paper. While you prepare the filling, keep the phyllo sheets covered with a damp towel to prevent them from drying out.

2. Peel and core the apples, then grate them in a food processor or on the coarse side of a box grater; you should have about 2½ cups. Toss with the sugar, lemon zest and juice, cinnamon, and salt and put everything in a strainer for at least 10 minutes to drain off any excess juices.

3. Put one sheet of phyllo on the prepared baking sheet, leaving the rest covered as you work, and brush it with butter; repeat with the rest of the sheets until you have a stack. If you’re using the raisins and walnuts, stir them into the apples. Pile the mixture in a mound along the long edge of the phyllo, leaving a 1-inch border on either end. Tuck in the sides, roll it into a log, and put seam side down on the prepared baking sheet.

4. Brush the top of the strudel with more butter and use a sharp knife to cut a couple of slits in the top. Bake until golden brown, 30 to 40 minutes. Let rest for a few minutes; serve warm or at room temperature.

PEAR-GINGER STRUDEL Swap pears for the apples and 2 teaspoons grated fresh ginger or ½ teaspoon ground ginger for the cinnamon.

CARAMEL-APPLE STRUDEL Rich, festive, and special: Instead of melted butter, spread a very thin layer of Caramel Sauce over each piece of phyllo (remember to keep that 1-inch border or you’ll have a sticky mess). If the caramel isn’t easily spreadable, warm it gently first. Brush the top of the strudel with melted butter before baking.

BANANA STRUDEL Increase the total butter to 6 tablespoons (3/4 stick). Instead of apples, peel and slice 3 to 4 bananas to make about 2½ cups fruit. Put 2 tablespoons butter in a skillet over medium heat, then add the bananas, cinnamon, and ⅓ cup packed brown sugar in place of the granulated sugar; if you like, add 2 tablespoons dark rum. Omit the lemon juice and zest. Cook, stirring frequently, until the bananas are just softened, about 2 minutes. Swap the raisins for ½ cup shredded unsweetened coconut and add it along with the walnuts. Set aside to cool for a few minutes before filling the phyllo.

CHERRY STRUDEL Following the Banana Strudel variation, substitute 2½ cups pitted and halved cherries (thawed frozen cherries are fine) for the bananas and granulated sugar for the brown sugar. Before you cook the fruit, toss it with the sugar with ¼ teaspoon salt and let drain in a strainer while you prepare the phyllo. Cook the fruit as directed. Instead of nuts and coconut, fold 1 cup ricotta or drained cottage cheese into the cherry mixture, along with kirsch if you’re using booze. Proceed with the recipe.

CHOCOLATE-PECAN STRUDEL Crazy-easy and so rich: For the filling, simply chop 6 ounces chocolate (you should have a little more than 1 cup) and combine with 1½ cups chopped pecans. Add ½ cup shredded unsweetened coconut and use almonds instead of pecans for an Almond Joy–like treat.

Filling a Traditional Strudel

STEP 1
Using the cloth underneath the dough, lift the 6-inch edge that is not covered by bread crumbs and fold it over the next 6 inches of filled dough.

STEP 2
Tuck in the side borders.

STEP 3
Keep using the cloth to roll the dough over itself into a log.

STEP 4
Finish rolling the strudel, and then use the cloth to move it onto the parchment underneath. Lift the parchment to transfer it to a baking sheet.