You’ve never had an apple strudel this intense! Beautifully crisp and decadent. Hans Landa recommends you try it out… but wait for the cream.
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3 Granny Smith apples
Juice of half a lemon
1/2 cup Brown Sugar
1 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup dried fine breadcrumbs
1/2 cup raisins
6 sheets phyllo dough thawed if frozen
1 stick unsalted butter, melted
¼ cup of raw sugar
Vanilla Greek Yogurt, for serving
Preheat oven to 375 degrees. Start by peeling and coring your apples, then cut them into quarters and slice them lengthwise. Place all you apples in a bowl and squeeze over the lemon juice. Combine brown sugar, cinnamon, salt and bread crumbs in a small bowl and mix. Sprinkle dry mixture over the apples along with the raisins and stir gently to evenly coat the apples.
Brush 1 sheet phyllo with butter and sprinkle over a small amount of the raw sugar. Layer over a second sheet of phyllo and once again brush with butter then move on to the 3rd sheet. Repeat this process each time until you have 6 sheets of phyllo stacked. Carefully pour out the filling on one end of the phyllo, leaving a 1/2-inch border. Starting with the sides fold them up and then roll the top over like a big burrito. Butter the seam to seal. Place strudel, seam side down, on a parchment-lined baking sheet. Brush top with remaining butter; sprinkle with more of that raw sugar. Bake until golden brown and cooked through, 45 to 50 minutes. Let cool on a wire rack 10 minutes. Cut into slices; serve warm with vanilla yogurt.