Ultimate Apple Strudel Recipe
One of the best cold-weather desserts on the menu!
If you, like yours truly, likes to try new desserts out, then this Apple Strudel is ideal. It’s got a wonderful hit of fresh apples that have been slowly stewed with star anise and cinnamon for warmth and then there’s the surprise of dried fruit. Dried cherries (bing or sour work well), and prunes work their magic to make this strudel a thing of beauty. The original recipe calls for a chocolate sauce, but this adaptation requires you do no more than whip some cream with a touch of brandy and vanilla sugar to set off the end of your meal with style. When it’s cold and/or damp outside, you can cozy up with this hot little number- you’ll be ever so happy you did!
Adapted from a recipe found on epicurious.
Spiced Apple Strudel Recipe
Ingredients
Cream
- 1 small container of whipping cream
- 1 tbsp good brandy
- a sprinkling of vanilla sugar
Filling
- 1 cup plus 2 tablespoons apple cider (non alcoholic)
- 1/2 cup dry white wine
- 3 whole star anise*
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise
- 1/3 cup (packed) dried cherries (you can use Bing which are sweeter than the sour cherry variety. If you’d prefer, you can also try using chopped apricots for a different flavour combination.)
- 1/3 cup (packed) pitted prunes, halved
- 1 1/4 pounds Braeburn apples, peeled, cored, cut into 1/2-inch cubes (Note: don’t try this recipe with McIntosh apples whatever you do- they will reduce down to apple sauce! You need a hardy, solid apple to maintain its shape and texture for this recipe.)
- 1/3 cup (packed) brown sugar
- 1 1/2 tablespoons cornstarch
Strudel
- 2/3 cup hazelnuts, toasted, husked (Note: if you prefer, you can replace the hazelnuts with almonds or walnuts- it’s up to you).
- 1/2 cup graham cracker crumbs
- 3 tablespoons sugar
- 9 17x12-inch sheets fresh phyllo pastry or frozen, thawed
- 1/2 cup unsalted butter, melted
Preparation
For cream:
- Whip your cream using a hand mixer until you start to get soft peaks.
- Add the brandy and vanilla sugar and continue whipping the cream until peaks are more firm. Don’t overwork your cream or you’ll end up with clumps.
For filling:
- Combine 1 cup cider, wine, star anise, and cinnamon in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer.
- Remove from heat. Cover; let stand 10 minutes.
- Add cherries (or apricots) and prunes. Cover and simmer until fruit is plump, about 5 minutes.
- Discard star anise, cinnamon, and vanilla bean.
- Mix in apples and sugar; simmer until apples are tender but hold shape and liquid is reduced to 3 tablespoons, stirring occasionally, about 45 minutes.
- Mix cornstarch and 2 tablespoons apple juice. Add to filling; stir over medium-high heat until filling thickens and boils, about 3 minutes. (Can be made 3 days ahead. Cool slightly, cover, and chill.)
For strudel:
- Preheat oven to 375°F.
- Lightly butter heavy large baking sheet. or forego this step if you have a Silpat- place Silpat on backing sheet.
- Blend first 3 ingredients in processor until nuts are finely ground.
- Place dry kitchen towel on work surface. Place 1 phyllo sheet on towel (cover remaining phyllo with plastic wrap and damp towel). Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Sprinkle with scant 3 tablespoons nut mixture.
- Continue with 6 more phyllo sheets, brushing each with butter and sprinkling with scant 3 tablespoons nut mixture. Top with remaining phyllo sheet. Brush with butter. Spoon filling atop phyllo stack in 12x3-inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. Fold short edges over filling.
- Using towel as aid and beginning at edge close to filling, roll up strudel jelly-roll style.
- Place strudel, seam side down, on prepared baking sheet. Brush strudel with butter. (Can be made 4 hours ahead. Chill.)
- Bake strudel uncovered until golden, about 45 minutes. Let cool at least 30 minutes. Cut warm or room-temperature strudel into slices; place on plates. Serve with whipped cream and enjoy!
NOTE: *Brown star-shaped seedpods are sold at most Asian markets and specialty foods stores and in the spice section of most supermarkets.
