Desserts made with filo are best eaten right away because they are meant to be crispy and flaky. If you try to store leftovers they become soft - they still taste pretty darn good but the texture will not be the same! It doesn't really matter anyway because this recipe is so delicious you will probably eat the whole thing in one night! I think I will be filming a tutorial for this recipe but here it is if you want to make it right away...get some good quality vanilla ice cream or freshly whipped cream to go along with this wonderful dessert...
Granny smith apples
1 Pound, thinly sliced
1⁄3 Cup (5.33 tbs)
Filo dough sheets
1⁄2 Cup (8 tbs), melted
1. Preheat oven to 400 degrees F.
2. In a small bowl combine the sugar with cinnamon and set it aside.
3. In a mixing bowl, add the apples and 1/3 cup of the sugar-cinnamon mixture. Mix until well combined. Set it aside.
4. On a tea towel, place one sheet of filo and brush with butter, add the second of filo over the first one and brush it butter. Repeat this until 5 sheets are prepared.
5. Once done, layer the apple filling on one side of the of the prepared filo sheets and sprinkle it with the remaining sugar-cinnamon mixture.
6. With the help of the tea towel, roll the filo dough over the apple mixture, rolling it until the edge. Roll it as tightly as possible around apples.
7. Take a baking sheet lined with parchment paper and place the rolled dough on it with seam side down. Brush the top with remaining butter. Add a little more of the sugar-cinnamon mixture on top of the roll.
8. Bake this in the oven at 400 degrees F for 30 minutes or until golden brown.
9. Serve the apple strudel in desired slices.
If you are very wary when it comes to working with dough, for a classic strudel, this recipe is meant for you. This recipe won’t have you slaving in the kitchen for hours yet tastes like you did. Using purchased filo pastry sheets saves a lot of back breaking work. This is perfect for the holiday table!