This deceptively simple Apple Strudel is made flaky phyllo brushed with clarified butter and confectioners' sugar and a sweet-tart apple-sour cream filling studded with currants, raisins, and walnuts.
- Yield:makes 6 servings
- Active time: 45 minutes
- Total time:1 hour
- 3/4 cup sour cream
- 1 tablespoon dark rum
- 4 large apples, preferably Granny Smith—peeled, cored, halved, and thinly sliced
- 1/2 cup granulated sugar
- 3/4 cup coarse dry bread crumbs, such as panko
- 1/2 cup dark or golden raisins
- 1/4 cup dried currants
- 1/2 cup finely chopped walnuts
- 5 frozen phyllo sheets, thawed
- 6 tablespoons clarified unsalted butter
- Confectioners’ sugar, for dusting
- Sweet Bread Crumbs
- 4 tablespoons unsalted butter
- 1/4 cup sugar
- 1 1/2 cups coarse dry bread crumbs, such as panko
Make the sweet bread crumbs: In a small saucepan, melt the butter over medium heat. Add the sugar and cook, stirring occasionally, until it dissolves, 2 to 3 minutes. Add the bread crumbs and cook, whisking constantly, until they are nicely coated and there are no clumps, 2 to 3 minutes. Remove the pan from the heat and spread the crumbs in a thin layer on a baking sheet to cool.
Heat the oven to 450°F. Line a baking sheet with parchment paper.
In a large bowl, using a rubber spatula, stir the sour cream with the rum. Fold in the apples. Fold in the granulated sugar, sweet bread crumbs, dry bread crumbs, raisins, currants, and walnuts.
Spread 1 phyllo sheet on a work surface with a long side in front of you. Brush it lightly with clarified butter and dust with confectioners’ sugar. Top with the remaining 4 sheets, brushing each with butter and dusting with confectioners’ sugar.
Mound the apple filling across the lower third of the phyllo stack, leaving about 3 inches of space at the bottom. Roll up the strudel tightly, tucking in the ends. Brush with clarified butter and transfer to the prepared baking sheet, seam side down. Dust with confectioners’ sugar.
Bake the strudel in the center of the oven until golden brown, 15 to 20 minutes. Remove the baking sheet from the oven and let the strudel cool for 5 to 7 minutes.
Dust the strudel with confectioners’ sugar, slice, and serve warm.