Italian-Style Apple Strudel

Ingredients

• 3 Granny Smith apples (Peeled, cored, and thinly sliced)
• 3 Honeycrisp, Fuji, or Gala apples (Peeled, cored, and thinly sliced; choose a variety that holds its shape during baking)
• 0.5 cup Golden raisins
• 0.75 cup Granulated sugar (Divided; plus more for sprinkling the phyllo)
• 1 tbsp Lemon zest (Finely grated)
• 1 tbsp Orange zest (Finely grated)
• 1 tsp Ground cinnamon
• 0.25 tsp Fine sea salt
• 8 tbsp Unsalted butter (Melted, for brushing the phyllo)
• 24 sheets Phyllo dough (About 9-by-14 inches each; if using 13-by-18-inch sheets, halve the fully thawed stack crosswise)
• 0.5 cup Pine nuts (Lightly toasted, optional but traditional)
• 2 tbsp Powdered sugar (For finishing)
• Vanilla ice cream or gelato (For serving, optional)

Steps

1. 1

   Thaw the phyllo dough completely according to the package instructions, keeping it wrapped until fully thawed. Do not try to unroll partially frozen phyllo, since the sheets will crack. Heat the oven to 375°F (190°C) and line a large rimmed baking sheet with parchment.

2. 2

   In a large bowl, combine the sliced Granny Smith and sweet apples, golden raisins, sugar, lemon zest, orange zest, cinnamon, and salt. Toss thoroughly and let the mixture stand for about 15 minutes so the apples release some of their juices.

3. 3

   Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until lightly golden and fragrant. Transfer them to a plate to cool.

4. 4

   Set the apple mixture in a fine-mesh strainer over the bowl and allow the juices to drain back into the bowl. Gently press or stir the fruit, but do not squeeze it completely dry. This draining step is important because excessively wet apples can soak through the phyllo.

5. 5

   Place one phyllo sheet on a clean work surface and brush it lightly with melted butter. Sprinkle it with a small amount of sugar. Add another sheet, rotate it slightly if desired, and repeat the buttering and sugaring. Continue until you have a stack of about six buttered and sugared sheets.

6. 6

   Repeat the layering process with another six phyllo sheets to form a second stack. Keep the unused phyllo covered with plastic wrap and a barely damp kitchen towel while working so it does not dry out.

7. 7

   Place half of the drained apple filling along one long edge of the first phyllo stack, leaving a border of about 1½ inches on the sides. Sprinkle half of the toasted pine nuts over the apples.

8. 8

   Fold the short sides of the phyllo over the filling. Fold the long edge over the apples, then roll the stack into a compact cylinder. Place the strudel seam side down on one side of the prepared baking sheet.

9. 9

   Repeat the filling and rolling process with the second phyllo stack, using the remaining apples and pine nuts. Place the second strudel seam side down beside the first, leaving space between them for air circulation.

10. 10

    Brush the tops and sides of both strudels with the remaining melted butter. Using a sharp knife, cut several shallow slits across the top of each strudel to allow steam to escape.

11. 11

    Bake at 375°F (190°C) for 35 to 40 minutes, rotating the baking sheet halfway through, until the phyllo is deeply golden brown and crisp and the filling is tender. If the tops brown too quickly, loosely cover them with foil.

12. 12

    Let the strudels cool on the baking sheet for at least 20 minutes before slicing. Dust with powdered sugar and serve warm or at room temperature, optionally with vanilla ice cream or gelato.

Notes

The source describes two 12-by-4-inch strudels and approximately 24 phyllo sheets. Phyllo sold in 13-by-18-inch sheets should be halved crosswise after fully thawing; 9-by-14-inch sheets can be used as packaged. Unsliced leftovers can be refrigerated for up to one day, then reheated on a parchment-lined baking sheet at 350°F (175°C) for 15 to 20 minutes. The ingredient quantities and method were reconstructed because the provided page excerpt indicates that the full recipe is membership-restricted.

Nutrition per serving

• dessert
• baked
• Italian
• Northern Italian
• apple dessert
• vegetarian
• make-ahead
• holiday