Quick Apple Strudel - Cooks Illustrated

Published September 1, 2003.

Classic apple strudel is an all-day affair. Could we get full apple flavor and a crisp, flaky crust in less than an hour?

The Problem

Dry, bready fillings overpowered by the flavor of the spices and leathery, bland crusts that separate from the filling as soon as a fork comes near.

The Goal

Filling and pastry that come together as a unified whole. A crust that's crisp and flaky yet still holds its shape. A filling that's moist but not wet and that lets the flavor of the apples shine through.

The Solution

Sprinkle butter and sugar between layers of phyllo for a crisp, cohesive crust. For the filling, use a combination of MacIntosh and Golden Delicious apples for maximum flavor and pleasing texture, and brown the bread crumbs in butter to prevent an overtly bready flavor. Bake the strudel in a very hot oven for just 15 minutes to avoid drying out the phyllo.

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