Yield: 1 strudel

Ingredients

3-4 sheets Filo dough*

3 pounds Apples (sweet, but slightly tart, like Pink Lady, Braeburn, or Boskop)

3 oz Fine breadcrumbs or unsalted matzo meal

Raisins (these are optional and can be used to personal taste)

3 oz Walnuts, finely ground

Cinnamon

Sugar or alternative sweetener like honey, agave or maple syrup

8 oz Unsalted butter or neutral oil

Heavy whipping cream (this is optional but highly recommended)

Juice of half a lemon

Powdered Sugar for garnishing

Directions

1. Preheat oven to 390. Prepare the filling. Wash, peel, quarter, and slice apples thinly. Mix in lemon juice, sugar, and raisins to your liking. Add breadcrumbs and ground walnuts. The exact amount will depend on how juicy your apples are and whether you are using honey or agave syrup instead of sugar. The consistency should be a bit sticky, but not too juicy. Add cinnamon to taste.

2. Prep the filo dough. Melt the butter. Spread out one sheet of filo dough on a clean kitchen towel and brush some butter on it. Layer another sheet on it and repeat. Usually, 3 sheets are enough, but a 4th sheet can be used if the others seem brittle or you would like extra crunch. Distribute the filling on the lower third of the filo sheets, leaving a 1” border on each side of the sheet. Brush some butter on the edge opposite of where you place the filling; this will help it stick once it’s rolled. Wrap in the short sides and then roll the strudel with the help of the kitchen towel.

3. Brush a layer of butter on top and bake for 40-45 minutes. It’s done when it’s crispy and browned on top.

4. Make the whipped cream by whipping the cream with a little sugar. Slice and serve with powdered sugar dusted on top and a serving of whipped cream (or vanilla ice cream).

Chef’s notes:

*(Filo Dough comes in different sizes; it should have at least 4 sheets in it – alternatively, Frozen Puff Pastry Dough Sheets)

Ingredients

3-4 sheets Filo dough*

20 oz Cremini mushrooms, sliced thin

2 bunches Swiss chard or 2 bags of baby spinach (12 oz of chopped, frozen spinach works too)

4 oz Amaranth

6-8 oz Feta cheese (also works without cheese)

S&P

Ground mustard seeds (optional)

Olive oil

Directions

1. Preheat the oven to 390. Bring a pot of water to a boil, add salt and boil the washed amaranth for a minute. Reduce the heat to let it simmer for 20-30 mins. In the meantime, wash and chop the swiss chard and blanch it for half a minute in a pot of boiling water. Strain, chill with cold water, and add to a mixing bowl. Clean and slice the cremini mushrooms, fry them in a pan with a bit of olive oil until softened. Once the amaranth is done, strain off the remaining water with a mesh strainer and add it and the mushrooms in a bowl with the spinach. Crumble the feta cheese. Season to taste with salt, pepper, and ground mustard seeds. Mix everything together.

2. Prepare the filo dough in the same way as the apple strudel. Lay out one sheet on a clean kitchen towel. Brush olive oil on it and layer up to 4 sheets in the same manner. Distribute the filling on the lower third of the filo sheets, leaving a 1” border on each side of the sheet. Brush some butter on the edge opposite of where you place the filling; this will help it stick once it’s rolled. Wrap in the short sides and then roll the strudel with the help of the kitchen towel.

Brush a final layer of olive oil on top of everything and bake it in the oven for 30-45 mins until the filo dough is crispy and brown.

Chef’s notes:

*(Filo Dough comes in different sizes; it should have at least 4 sheets in it – alternatively, Frozen Puff Pastry Dough Sheets)