as American as …Apfelstrudel

Apple Pie is the picture of Americana. Tarte Tatin is a classic French dessert, basically an upside-down apple tart in which the apples are caramelized in butter and sugar before the tart is baked. And Apple Strudel, a perfect blend of spices and apples enclosed in a delicious flaky pastry is considered to be the national dish of Austria… along with Wiener Schnitzel. The German name is Apfelstrudel. Whatever you call them, apple desserts are true national treasures.

Oh, and by the way, this is my 600th post… how time does fly!

Apple Strudel

Strudel
1/4 cup apple juice
1/4 cup golden raisins
1/4 cup dried cranberries
2 Granny Smith apples, peeled, quartered, cored, and thinly sliced
1 tablespoon minced lemon zest
Juice from 1/2 lemon
1 teaspoon ground cinnamon
1/2 cup brown sugar
1/2 cup crushed purchased shortbread cookies
1/4 cup chopped pecans
2 tablespoons cold unsalted butter, cut into pieces
5 sheets phyllo dough
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
Glaze
2 cups powdered sugar
3 1/2 tablespoons milk
Garnish
Powdered sugar
Ground cinnamon
Strudel: Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.

In a small bowl, pour the apple juice over the raisins and cranberries and microwave on high for 45 seconds.  Let sit for 15 minutes to soften the fruit.

Combine the raisins, cranberries, (and any juice remaining in the bowl) apples, lemon zest, lemon juice, cinnamon, brown sugar, cookie crumbs, pecans, and the two tablespoons of cold butter pieces in a large bowl.

Place the phyllo on a work surface, and cover with a clean dry towel.  Remove 1 sheet of phyllo (cover the rest with the towel) place on the parchment paper-lined baking sheet and brush lightly with melted butter.  Lay another sheet on top and brush with butter. Repeat with the remaining sheets, brushing each with melted butter.

Spread the apple mixture on the nearest third of the phyllo stack, leaving a 2-inch border on the sides.  Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges in. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Center on the baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.  Bake for 30 minutes, until golden brown.

Glaze: While the strudel bakes, make the glaze by mixing the powdered sugar with the milk in a medium bowl until completely combined.

Pour the glaze over the warm strudel and sprinkle with a little powdered sugar and ground cinnamon.

Serves 10