‘Moosewood’ Apple Strudel

By Molly Katzen December 18, 2014

Photograph by Alix Wall

This delicious and straightforward apple strudel can be made several days in advance and stored, unbaked, in the refrigerator (tightly wrapped.) Baked strudel also keeps very well in the refrigerator or freezer if wrapped airtight. If you freeze it, defrost completely before reheating it, uncover in a 350˚ F oven for about 10 minutes, until crispened.

30 minutes to prepare; 35 minutes to bake
Yield: 8 to 10 servings

Note: To make fine bread crumbs, cut several thick slices of whole wheat or white bread, and let them dry out for a few hours. Then toast the slices lightly, and grind them to a fine meal in a blender or food processor.

6 tablespoons vegetable oil — or ½ cup melted butter — or oil spray
1 ½ pounds tart apples (about 8 medium ones), peeled and chopped
¼ cup sugar
A pinch of salt
1 teaspoon cinnamon
3 tablespoons fresh lemon juice
1 tablespoon grated lemon rind
½ cup minced walnuts, lightly toasted
¼ cup raisins (optional)
1 cup grated cheddar cheese (optional)
1 pound package filo pastry

1) Preheat oven to 375˚ F. Brush a baking tray with a little of the oil or melted butter, or spray it with oil spray. (Save most of the oil or butter for the filo.)

2) Place all the ingredients except the filo in a large bowl, and toss gently until everything is evenly distributed.

3) Place a sheet of filo on a clean, dry surface, and brush it lightly all over with oil or melted butter — or spray it with oil spray. Lay another sheet on top, oil or butter it all over and continue until you have a pile of 6. Distribute 1/3 of the apple mixture at one end, fold over the sides and roll it up.

4) Oil or butter the top of the roll, then transfer it to the prepared tray. Repeat with the remaining ingredients to make 2 more rolls.

5) Bake for about 35 minutes, or until lightly browned and exquisitely crisp. Serve warm or at room temperature.

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