Apple Strudel

  • Brian Emmett of Itasca makes his own pastry for his apple strudel.

      Brian Emmett of Itasca makes his own pastry for his apple strudel. Scott Sanders | Staff Photographer


1 stick butter, divided

5 Granny Smith apples peeled and diced

1/3 cup sugar

1/3 brown sugar

1 tablespoon apple cider vinegar

Ground cinnamon and nutmeg, to taste

Pinch of salt

1 teaspoon vanilla extract

1 sheet puff pastry or phyllo, homemade or store bought

Heat oven to 350 degrees. Line a cookie sheet with parchment paper.

Melt 4 tablespoons butter in large saute pan over medium heat; stir in diced apples. Add remaining ingredients and cook apples until caramelized, about 20 minutes. Set aside to cool.

Melt the remaining butter.

Brush melted butter on the puff pastry (if using phyllo dough you need to brush all layers, roughly 10 layers or desired thickness). Place cooked apples with some of the juices (save some of the apples to serve with strudel) on bottom third of dough and start to roll until you form a log. Brush with butter and sprinkle cinnamon and sugar over dough. Place on prepared cookie sheet and bake about 30 minutes or until golden brown.

Serve with additional cooked apples, fresh whipped cream or vanilla ice cream.

Serves six.

Article Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.