A Late October Fest

Apple Strudel is an easy version of apple pie. It is lighter and more refreshing and takes no time to make. I made this for our weekly Sunday dinner, served with some fresh whipped cream, and got rave reviews. Feel free to mix up with you put in with the apples. The raisins and walnuts are a tradition approach, but you could always try cranberries, currents or maybe hazelnuts or almonds. I like to slice the apples really thin so that they bake faster.

Apple Strudel

1/2 cup (1 stick) unsalted butter, meted
3 Granny Smith apples, peeled, cored and sliced
Juice of ½ a lemon
1/2 cup plus 2 table spoons sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup raisins
1 cup walnuts, toasted and finely chopped
8 (17×13-inch) sheets phyllo pastry, thawed if frozen

In a large bowl, mix apples, lemon juice, sugar, salt, cinnamon, raisins and walnuts. Set aside.

Line a rimmed baking sheet with a silpat mat. Transfer 1 large phyllo sheet to baking sheet. Brush lightly with melted butter. Repeat process with all 8 sheets of phyllo.

Fill the phyllo with the apple mixture, longwise. Fold over each of the short edges and then roll the apples into a log. Position the strudel on the baking sheet, seam side down. Brush the outside with butter and sprinkle with the remaining 2 tablespoons of sugar.

Cut the strudel into even slices, but not cutting all the way down to the baking sheet. This will make it easier to cut after the strudel is cooked.

Preheat oven to 375°F. Bake strudel until golden brown, about 60 minutes. Cool 15 minutes. Cut using a serrated knife.

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