Apple Strudel

Yield: 6-8 servings

5 medium tart dry apples (I used Gala), peeled and cored
5 sheets phyllo dough
1/4 cup butter, melted
2/3 cup + 2 tsp sugar
1/2 cup ground almonds
1/2 cup breadcrumbs
2 tsp cinnamon
juice and rind of half a lemon

  1. Preheat oven to 375F.
  2. Cut apples into wedges, then slice crosswise into 1/4-inch pieces. Add lemon juice and rind to keep apples from browning.
  3. In a separate bowl, combine 2/3 cup sugar, ground almonds, breadcrumbs, and cinnamon. Mix with apples.
  4. Place a sheet of parchment paper slightly larger than the phyllo sheet on the work surface, long edge facing you.
  5. Place one sheet of phyllo on the parchment paper. Using a pastry brush, brush the sheet with melted butter and sprinkle 1/2 tsp of sugar over the butter.
  6. Place the second sheet of phyllo over the first and repeat previous step until all five sheets have been used.
  7. Leaving a 2-inch border along the edge, place the apple mixture length-wise along the bottom third of the dough.
  8. Use the parchment paper to help roll the strudel up over the filling.
  9. Place the rolled strudel onto a baking sheet lined with parchment paper. It can be curved into a horseshoe shape to fit onto the baking sheet.
  10. Brush the top of the strudel with melted butter and sprinkle lightly with cinnamon and sugar.
  11. Cover loosely with foil and bake for 15 minutes.
  12. Uncover and bake for another 15 minutes or until golden.
  13. Slice on a diagonal with a serrated knife.
  14. Best served warm on the day it is made.