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?
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.
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.
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.list of recipes