Posted by: marthabernie | February 11, 2015

MARTHA STEWART’s APPLE STRUDEL

I am always trying to find new ways to use up apples once they start to get soft.  This is a quick way to put together a nice dessert and use up the apples at the same time.  Many recipes call for Granny Smith or other tart apples, but sweet apples work just as well also and I actually prefer them in most recipes.  Most strudels call for raisins and/or nuts, this one makes a nice change with the chopped dried apricots.  This recipe came from Martha Stewart Living magazine.

APPLE STRUDEL

1/2 cup plus one tablespoon sugar

1-1/4 teaspoons ground cinnamon

1/2 teaspoon coarse salt

3 Granny Smith apples

1 tablespoon lemon juice

1/2 cup chopped dried apricots

1/2 cup dried fine breadcrumbs

6 sheets phyllo dough, thawed if frozen

1 stick unsalted butter, melted

Lightly sweetened whipped cream for serving

Preheat oven to 375 degrees F.  Combine sugar, cinnamon, and salt in a large bowl.  Set aside 3 tablespoons mixture.  Peel and core apples, cut into quarters, then cut crosswise into 1/4 inch thick pieces.  Toss with lemon juice, stir into sugar mixture with apricots and breadcrumbs.

Brush one sheet of phyllo with butter, and sprinkle with 1 teaspoon reserved sugar mixture.  Top with remaining 5 sheets phyllo, layering with butter and sugar mixture.  Scatter filling on phyllo, leaving 1/2 inch border.  Starting with long end, roll up to enclose filling; place strudel, seam side down, on a parchment lined baking sheet.  Brush top with remaining butter, sprinkle with remaining sugar.  Bake until golden brown and cooked through, 45 to 50 minutes.  Cool on wire rack 10 minutes.  Cut into slices, serve warm with whipped cream.

ENJOY!


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