Thisbe’s Bacon-Apple-Walnut Strudel (BAWS Breakfast) Recipe

 

3 slices applewood smoked bacon, chopped

3-4 baking apples, peeled and thinly sliced (about 300 grams)

50 grams dark brown sugar (1/4 cup, packed) + extra for sprinkling

2 teaspoons ground cinnamon

½ teaspoons freshly grated nutmeg

¼ teaspoons ground cardamom

2 tablespoons orange juice OR apple cider

65 grams coarsely chopped, toasted walnuts (1/2 cup)

50 grams raisins (optional, about 1/3 cup)

2 tablespoons melted butter

10 (9x14 inch) phyllo dough sheets, thawed

 

Preheat oven to 375 degrees F/190 C

 

  1. Cook the bacon in a large skillet over medium heat until crispy. Drain the bacon pieces on a paper towel-lined plate and return the bacon grease to the skillet.
  2. Make the filling: Toss the apple slices with the brown sugar, spices, and fruit juice and then pour into the bacon grease in your skillet. Cook over medium heat for 2-3 minutes. Stir in your bacon pieces, walnuts, and raisins and set aside.
  3. Line a large baking sheet with parchment paper.
  4. Drain the juices from the apple mixture into a small bowl, combine with the melted butter, and set aside.
  5. Take 1 phyllo sheet and lay it on the parchment paper. Brush with some of the juice & butter mixture. Sprinkle a little brown sugar over the sheet. Continue layering sheets of phyllo dough on top, brushing with juice & butter between each layer.
  6. With the long edge of the phyllo dough facing you, spoon the prepared bacon-apple-walnut filling horizontally across the middle, leaving about two inches of phyllo as a border all around. Fold the short edges of the dough to cover two inches of apple filling on each end.
  7. Brush the ends with melted butter. Starting at the long end closest to you, roll the strudel up towards the top of the sheet like a jellyroll. Be careful not to roll too tightly. End with the seam on the bottom of the pastry.
  8. Brush the top of the strudel with melted butter. Bake at 375 F for 35 minutes, or until the pastry is deep golden brown.
  9. Remove from oven and let cool on sheet pan.
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