Apple Strudel WildSnow Girl Style


Post by WildSnow.com blogger | May 11, 2012      

His Blogness misses our Austrian friends, the Alps, and I suspect, the pastries. So while he’s in the garage modifying who knows what backcountry skiing gear, I put on my apron. An apple strudel will cheer him up. And with this easy recipe, you can whip one up too.

Essential ingredients

The essential ingredients. WildSnow cheater Girl uses phyllo dough for the crust. That's the secret to this quick and easy recipe.

Dough

The German way of rating strudel crust is if they can read the morning paper through it. Phyllo passes the test.

Apple slicer

This tool is more important than Lou's boot fitter. It makes peeling, slicing and coring a snap.

Apple Strudel
2 tablespoons rum
1/4 cup raisins
2 cups apples, peeled, cored, and sliced (2 large Pippin)
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 cup sugar
1/4 cup breadcrumbs
10 sheets phyllo dough
1/4 cup melted butter

Preheat oven to 350. Put raisins in bowl with rum and microwave for 1 minute. Mix apples, lemon juice, cinnamon, sugar, and raisins. Add breadcrumbs if mix is juicy. Brush each phyllo sheet with melted butter, layering them on top of each other. Lay the apple mix in a row lengthwise on the sheets and roll. Brush with butter and sprinkle with sugar. Place on greased cookie sheet and bake for 45 minutes. Cool. Top with whipped cream. Then go backcountry skiing to work off the calories.

His Blogness is happy.

His Blogness is happy, and not only the cooks around here wear aprons.


 


Comments

9 Responses to “Apple Strudel WildSnow Girl Style”

  1. Halsted Morris May 11th, 2012 9:45 am

    YES!!! Looks VERY Yummmie….

    We don’t need any more Dynafit modification postings.

  2. Kelly May 11th, 2012 10:24 am

    Lisa – Strudel looks awesome! Can you let us know which peeler/slicer you are using?

  3. Lisa May 11th, 2012 5:18 pm

    Kelly,
    It’s a ‘Back to Basics Apple and Potato peeler.’ We added a link where you can get one for about $20. I’ve had mine for 20 years and use it often for apple fritters (our favorite breakfast) and apple pies. It’s one of my favorite kitchen tools and apples in the oven sure make the house smell good.
    Happy baking,
    Lisa

  4. jim knight May 11th, 2012 5:30 pm

    Two forks up. Now I’m ready for Pie n’ Beer Day!

  5. Glenn Sliva May 12th, 2012 9:11 am

    I don’t see the glass of Myer’s Rum outside of the frame shot? Apple Strudel is great after eating Wiener Schnitzel for a few weeks. Yum. This one’s going in my recipe book. Lisa, check out:

    http://rouxbe.com/cooking-school I have a lifetime membership. I’m still learning.

    Cathy sent me to cooking school when we first got married. She also said to iron my own shirts. It’s not to late to send Lou to cooking school. It’s just chemistry…..

    Glenn

  6. Lisa May 12th, 2012 3:37 pm

    Glenn, Cathy is a clever girl. Lou made me boiled onions for dinner when we were first married, then I took over. However I must admit that he rules when it comes to campfire cooking.

    Thanks for the link to the online cooking school. Very cool!!

  7. Lou May 12th, 2012 4:08 pm

    Hey, wait just a minute! Who made the eggs the other morning?

  8. Lisa May 12th, 2012 7:35 pm

    Oops, make that:
    “…he rules when it comes to campfire cooking and eggs.”

  9. CC Dawson May 14th, 2012 4:01 pm

    We have one of those peelers—works wonders on the apples!!!!

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