Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Music and Dance
Product Reviews

(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Apple Strudel in the Round

Filo dough does the trick here. I also use this method of layer butterered filo in a springform pan for Swan Lake Strudel filling Winterset Strudel. Use the filo method and springform pan but the Swan Lake Filling (apples, cherries, and cranberries). This is one of the easiest, prettiest, most elegant ways to make short work of apples. You can make it up to a day ahead but watch it disappear in minutes (it also slices like a dream)

12 sheets filo dough 
1/2 cup unsalted butter - melted, clarified
2 1/2 lbs. apples (8 to 11 medium) - pared and sliced into 1/4 inch slices
1/3 to 1/2 cup sugar
Juice of half a lemon
1/4 cup plumped yellow raisins (optional)
1 teaspoon cinnamon
2 tablespoons all purpose flour 

Confectioners sugar for dusting

Use a 9 inch pie pan. Preheat oven to 375 F.

Brush pan with melted butter. Lay one sheet of filo on top and press into pan allowing sides to drape over. Brush with butter. Repeat with another 4 sheets. If using bread crumbs, sprinkle half on bottom layer. Toss apples with sugar, lemon, raisins, cinnamon and remaining bread crumbs. If using flour, toss apples with flour at this point. Spoon apples into pie shell pressing firmly. You should have enough apples to mound nicely (slightly over the edge of the pie pan). Fold in overlapped ends of filo onto apples.

Brush one filo leaf with melted butter and lay (buttered side up) on top of apples. Repeat with one more leaf. Fold in overlap on apples. With remaining leaves, cut into three circles the size of the pie plate. Brush each with butter and gently place on top of apples. Top layer should have been brushed with melted butter as well so that top browns. Make small knife marks in pastry through to apples to allow steam to escape.

Reduce oven heat to 350 F. and bake on lowest rack of oven until pastry puffs and apples begin to produce juice (40 to 50 minutes). Cool well. Just before serving, sift lightly with icing sugar.

Serves 6-8.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
Printer-Friendly VersionRecommend This Page