Apple Strudel

Apples are a fall favorite in many countries and apple strudel is a favorite German dessert.  Strudel is a pastry with a filling rolled up in a very thinly stretched dough. The name "Strudel" means Whirlpool since the dough is rolled and the center of the pastry resembles a whirlpool. After the ship chef's demonstration of Apple Strudel and the delicious dessert at dinner that night, it was something I wanted to try. But I had memories of a long ago Extension lesson with much kneading, rolling and folding. Traditional strudel dough is made with high-gluten flour, water, and oil. Preparing the dough requires intense kneading to develop the gluten, followed by resting for the dough (and the baker!).  The dough becomes elastic enough to be stretched into a very thin sheet that is almost transparent.

Easier recipes, such as the one the ship chef used, substitute the traditional dough with a ready-made phyllo-dough or puff-pastry.  But the chef's demonstration still seemed difficult to follow:
His recipe, spoken with a heavy German accent, is: Apple 1 kg, Sauer cream 200 g, Hazelnut powder 100 g, Raisin 200 g, Cinamoon powder 50 g, Butter 1 pk, Sugar 350 g. It was made with philo dogh layers and baked at 180 C degrees for 20 minut.

But luckily Taste of Home has a similar recipe with American measurements and instructions. The bonus is that it is easier and quicker, as well as lower in calories that the traditional strudel recipes. This recipe uses phyllo dough. I discovered that the original recipe for Strudel was called 'phyllo', which means 'leaf', by the Greeks who first perfected strudel, thus named because it was so thin. So, using phyllo dough for your strudel may be going back to the beginnings of the custom.

APPLE STRUDEL
Ingredients:
1/3 cup raisins
2 tablespoons water
1/4 teaspoon almond extract
3 cups coarsely chopped peeled apples
1/3 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
8 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
2 tablespoons canola oil
Directions:
* In a microwave-safe bowl, combine the raisins, water and almond extract. Microwave, uncovered, on high for 1-1/2 minutes, let stand for 5 minutes. (this smells wonderful) Drain. Add the apples, 1/3 cup sugar, flour and cinnamon; toss to coat. Set aside.
* Place 1 sheet of phyllo dough on a work surface. Combine butter and oil; set aside 2 teaspoons. Lightly brush some of the remaining butter mixture over the phyllo dough. Keep remaining phyllo dough covered with plastic wrap and a damp towel to avoid drying out. Layer with 7 more sheets of phyllo, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 inches of one long side. Fold the short edges over filling. Roll up jelly-roll style, starting from the long side where the apple filling is 2 inches from the edge.
* Place seam side down on a baking sheet coated with cooking spray. With sharp knife, cut diagonal slits into top of strudel. Brush with reserved butter mixture. Sprinkle with remaining (2 teas.) sugar. Bake at 350 degrees for 35-40 minutes or until golden.
If cut into 4 servings, this is only 205 calories per serving, but I thought it was large enough for 6 or 8 servings. That makes the calories so low you could even serve it with ice cream!