Crispy Apple strudel with Phyllo dough for Rosh Hashanah
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INGREDIENTS
1 package of phyllo dough
2 Tbsp. unsalted butter
2 cups vegetable oil
5 medium apples
1 tsp. lemon zest
1/2 tsp. cinnamon 2 Tbsp. cognac or Rum
1/4 cup sugar
large bowl of cold water with 1 Tbsp. lemon juice
1/4 cup raisins
1/4 cup walnuts
1 egg for brush
TO MAKE
peel of apples, slice apples & place in a bowl with cold water and lemon juice
Melt butter in a pan, add apples & all other ingredients except the vegetable oil, cook about 10 minutes to soften the apples and evaporate all juices, set the apple mixture aside to cool down.
Brush out one phyllo dough with vegetable oil, make sure to brush all over the phyllo dough.
Repeat with 6 phyllo dough and brush each one with oil.
When the apples are cold, transfer to the phyllo dough.
Folld first the two sides of the phyllo dough, then roll like a roulade.
Use two spatulas to lift up the strudel and transfer to a baking pan.
Brush with egg, bake at 375F (190C) until golden brown.
Serve warm & crispy. Optional- sprinkle with powdered sugar.
As always, with love, from my kitchen to yours
Enjoy 💕
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