Martha Stewart's recipe for apple strudel involves making a filling with apples, dried apricots, sugar, cinnamon and breadcrumbs. The recipe also requires rolling the filling up with phyllo dough. The recipe takes about an hour and a half to prepare and makes eight servings.
Preheat an oven to 375 degrees F. In a large bowl, mix together 1/2 cup plus 1 tablespoon of sugar, 1 1/4 teaspoons of ground cinnamon and 1/2 teaspoon of coarse salt. Peel, core and quarter 3 Granny Smith apples, and cut them into 1/4-inch pieces. Combine the apples with 1 tablespoon of fresh lemon juice, all but 3 tablespoons of the cinnamon sugar and 1/2 cup each of chopped dried apricots and dried fine breadcrumbs. Reserve the 3 tablespoons of cinnamon sugar for the next step.
Thaw 6 13 x 16-inch sheets of phyllo dough, and lay them on a working surface. Melt 1 stick of unsalted butter. Brush 1 sheet of the phyllo with butter, and apply 1 teaspoon of cinnamon sugar. Repeat this step with the remaining 5 sheets of phyllo. Spread the apple filling evenly atop the final phyllo dough sheet, leaving a 1/2-inch border.
Roll the dough up from the long end to enclose the filling. Set the rolled strudel seam-side down on a parchment-paper-lined baking sheet. Apply the remaining butter and cinnamon sugar to the top of the strudel. Bake for about 45 to 50 minutes until golden brown, then rest the strudel on a wire rack for 10 minutes before cutting it into slices.
Pepperidge Farm offers a recipe for apple strudel on PuffPastry.com. The recipe calls for egg, sugar, flour, cinnamon, Granny Smith apples and raisins. The strudel filling is rolled in puff pastry sheets and baked for about 35 minutes at 375 degrees Fahrenheit.
Preheat an oven to 375 degrees Fahrenheit. In a small bowl, beat an egg with 1 tablespoon of water. In a separate medium bowl, mix together 2 tablespoons of granulated sugar, 1 tablespoon of all-purpose flour and 1/4 teaspoon of cinnamon. Peel, core and thinly slice 2 Granny Smith apples and add to the sugar mixture with 2 tablespoons of raisins, tossing to coat.
Lay out 1/2 of a 17.3-ounce package of thawed puff pastry sheets on a lightly floured work surface. Unfold the pastry sheet and roll it into a 16 x 12-inch rectangle. Spoon the strudel filling on the bottom half of the pastry sheet leaving a 1-inch edge gap. Roll the strudel up and transfer to a baking sheet, setting it seam-side down. Tuck the ends under to seal the strudel, apply the egg and water mixture to the pastry surface and cut three vents into the top.
Set the strudel in the preheated oven and bake for 35 minutes until it appears golden brown. Transfer to a wire rack to cool for 20 minutes before cutting and serving.