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.Continue Reading
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.Learn more about Desserts