Apple Strudel

By á-3646

Ingredients

• 1/2 cup plus 1 tbsp sugar
• 1 1/4 tsp cinnamon
• 1/2 tsp salt
• 3 granny smith apples
• 1 tbsp fresh lemon juice
• 1/2 chopped dried apricots
• 1/2 cup dried fine breadcrumbs
• 6 sheets phyllo dough, thawed if frozen (roughly 13x16 inches)
• 1 stick unsalted butter, melted
• lightly sweetened whipped cream, for serving

Preparation

Step 1

Preheat oven to 375*.

Combine sugar, cinnamon and salt in a large bowl; set aside 3 tbsp mixture.

Peel and core apples; cut into quarters, then cut crosswise into 1/4 inch pieces. Toss with lemon juice; stir into sugar mixture with apricots and breadcrumbs.

Brush 1 sheet phyllo with butter, and sprinkle with 1 tsp reserved sugar mixture. Top with remaining 5 sheets phyllo, layering with butter and sugar mixture. Scatter filling on phyllo, leaving a 1/2 inch border.

Starting with a 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, 45-50 minutes. Let cool on wire rack 10 minutes. Cut into slices; serve warm with whipped cream.