Easy Apple Strudel With Phyllo

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Homemade apple filling rolled in layers of paper-thin pate feuillete makes a light-weight, flaky, and additional tender apple pastry. This simple apple pastry with pate feuillete dough is that the excellent course for atiny low crowd. Trust me, you’ll be the hero of the party!


These days, busy bakers typically replace home-baked dough with boughten puff pastry once creating apple pastry. except for this apple pastry, I’ve set to use pate feuillete dough.

This is a fun Mediterranean twist, taking inspiration from everyone’s favorite: pastry. Layers of low-cal, paper-thin pate feuillete sheets–lightly brushed with a combination of additional virgin oil and juice from the apple filling–made a light-weight, flaky, and additional tender apple pastry. Love the crunch!


For the filling, I used a mixture of eating apple and Gala apples; i favor the balance between tart and sweet. historically apple pastry filling isn't hard-boiled before the pastry is baked. however I’ve found, a brilliant fast sear helps the apples unharness a bit juice whereas taking all told the flavour goodness from a bit sugar, cinnamon, nutmeg and cardamom (yup, I contend with spices a little!) Raisins and walnuts complete the filling.

To assemble our apple pastry, once the pate feuillete sheets area unit superimposed, and fondly brushed with our EVOO mixture, you merely pile the filling on prime and fold within the edges then roll to the opposite facet (jellyroll style).




INGREDIENTS


  • 2 tsp ghee (clarified butter)
  • 2 tbsp Private Reserve Greek extra virgin olive oil, more if needed later
  • 3 apples, peeled, cored, thinly sliced (1 Granny Smith and 2 Gala apples worked well)
  • 1/4 cup organic brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cardamom
  • 2 tbsp orange juice
  • 1/2 cup chopped walnut hearts
  • 1/3 cup raisins
  • 10 thawed phyllo dough sheets
  • Confectioner’s sugar for garnish, optional

INSTRUCTIONS


  1. Preheat oven to 375 degrees F.
  2. Make the filling. In a large skillet heat ghee and extra virgin olive oil. Add the sliced apples, brown sugar, cinnamon, nutmeg, cardamom and orange juice. Cook over medium heat, stirring as needed, for about 2 minutes or so (you are not looking to cook the apples all the way, just a little bit to allow some juice to release.) Stir in walnuts and raisins. Remove from heat and set aside briefly.
  3. Prepare a large baking sheet lined with parchment paper. Pour the juices from the apple filling in a small bowl and mix with a little more extra virgin olive oil (you’ll use this mixture to brush the phyllo sheets).
  4. Lay 10 to 12 sheets of phyllo flat on a clean surface (you can cover with a clean towel to keep the phyllo from drying, although this should be a quick process.)
  5. Take 1 phyllo sheet and lay it in the prepared baking sheet. Brush with the mixture you prepared (apple filling juice and olive oil). Sprinkle a little brown sugar on top. Repeat the process with the remaining phyllo sheets.
  6. Now, with the baking sheet placed horizontally (one long edge of phyllo facing you), spoon apple filling somewhat towards the middle leaving about a 2-inch boarder of phyllo all around. Fold short edges of phyllo to cover 2 -inches of apple mixture on each end. Brush ends with extra virgin olive oil. Starting at long edge closest to you, fold phyllo over apple filling and roll towards the other end (jellyroll fashion, but do not roll phyllo too tightly). Keep the seam on the bottom.
  7. Brush strudel with extra virgin olive oil. Bake in 375 degrees F for 35 minutes or until phyllo turns a nice golden brown.
  8. Remove from oven and let cool in sheet pan. To garnish, sprinkle apple strudel with confectioner’s sugar, add any walnuts or raisins remaining. Slice and serve.

Recipe From : The Mediterranean Dish



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