Preheat the oven to 350°F. Cover a large, flat work surface with 2 large sheets of parchment paper. Line two baking sheets with silicone baking mats or spray with nonstick cooking spray. Peel, core, and dice the apples into 1⁄4-inch cubes. Set aside.
In a large sauté pan, melt 1 tablespoon of the butter over medium heat. Add the apples, brown sugar, salt and cinnamon, and stir to combine. Saute for a few minutes until the sugar has melted. Add the water or apple juice, cover, and cook until the apples have just softened, about 5 minutes. Remove the lid and let the apples continue to cook until most of the liquid has reduced, about 3 more minutes. Using a slotted spoon, transfer the apples to a shallow dish and discard the excess liquid. Let cool to room temperature. Add the almond butter, and almond and vanilla extract, and stir until combined. Set aside until ready to use.
Place the stack of phyllo sheets on one of the sheets of parchment on your work surface and cover with plastic wrap to prevent the phyllo dough from drying out. Melt the remaining 7 tablespoons of butter over low heat or in the microwave.
Place 1 sheet of phyllo on the second sheet of parchment, with the long side of the sheet parallel to the edge of the work surface. Lightly brush the entire surface area of the phyllo with melted butter, starting from the center of the sheet and working outward to prevent wrinkles and tears. Lightly sprinkle the entire sheet of phyllo evenly with a few pinches of granulated sugar and top with another sheet of phyllo, taking care to line up the corners of each layer. If you have sheets with large tears, be sure to rotate the sheets between layers to reinforce any tears as you assemble the strudel. Brush the second layer of phyllo with melted butter, sprinkle with granulated sugar, and repeat with 3 more sheets of phyllo to create a stack with 5 layers of phyllo, butter, and sugar.
Using a pizza wheel, and the straight edge of a ruler as a guide, cut the buttered and sugared phyllo stack into three strips widthwise. Place about a ¼ cup the apple-almond filling at the base of each strip, fold the edge of the phyllo to cover the filling, and continue to fold until you have a small rectangle-shaped pastry. Gently press the top of the pastry to flatten, cut two small slits in the top layer of dough over the apple filling, and arrange on the baking sheets.
Lightly brush the entire exterior surface of the strudel with melted butter and sprinkle the tops of the strudel generously with coarse sugar, if desired. Repeat the assembly process three more times to make a total of 12 strudel. Bake until golden brown, 35 to 40 minutes. Serve warm or let cool to room temperature then store in the refrigerator for up to 3 days. Reheat the refrigerated strudel in the oven before serving.
Sift the confectioners’ sugar into a large bowl. Add milk, almond and vanilla extracts, and salt. Whisk until smooth. Slowly add the melted butter and mix until fully combined and smooth. Cover and set aside at room temperature until ready to use.
Use a small spoon to drizzle the almond glaze over each cooled strudel, as lightly or as generously as desired.
Recipe by Pastry Chef Jenny McCoy.
Preheat the oven to 177°C. Cover a large, flat work surface with 2 large sheets of parchment paper. Line two baking sheets with silicone baking mats or spray with nonstick cooking spray. Peel, core, and dice the apples into small cubes. Set Aside
In a large sauté pan, melt 1 tablespoon of the butter over medium heat. Add the apples, brown sugar, salt and cinnamon, and stir to combine. Saute for a few minutes until the sugar has melted. Add the water or apple juice, cover, and cook until the apples have just softened, about 5 minutes. Remove the lid and let the apples continue to cook until most of the liquid has reduced, about 3 more minutes. Using a slotted spoon, transfer the apples to a shallow dish and discard the excess liquid. Let cool to room temperature. Add the almond butter, and almond and vanilla extract, and stir until combined. Set aside until ready to use.
Place the stack of phyllo sheets on one of the sheets of parchment on your work surface and cover with plastic wrap to prevent the phyllo dough from drying out. Melt the remaining 7 tablespoons of butter over low heat or in the microwave.
Place 1 sheet of phyllo on the second sheet of parchment, with the long side of the sheet parallel to the edge of the work surface. Lightly brush the entire surface area of the phyllo with melted butter, starting from the center of the sheet and working outward to prevent wrinkles and tears. Lightly sprinkle the entire sheet of phyllo evenly with a few pinches of granulated sugar and top with another sheet of phyllo, taking care to line up the corners of each layer. If you have sheets with large tears, be sure to rotate the sheets between layers to reinforce any tears as you assemble the strudel. Brush the second layer of phyllo with melted butter, sprinkle with granulated sugar, and repeat with 3 more sheets of phyllo to create a stack with 5 layers of phyllo, butter, and sugar.
Using a pizza wheel, and the straight edge of a ruler as a guide, cut the buttered and sugared phyllo stack into three strips widthwise. Place about a ¼ cup the apple-almond filling at the base of each strip, fold the edge of the phyllo to cover the filling, and continue to fold until you have a small rectangle-shaped pastry. Gently press the top of the pastry to flatten, cut two small slits in the top layer of dough over the apple filling, and arrange on the baking sheets.
Lightly brush the entire exterior surface of the strudel with melted butter and sprinkle the tops of the strudel generously with coarse sugar, if desired. Repeat the assembly process three more times to make a total of 12 strudel. Bake until golden brown, 35 to 40 minutes. Serve warm or let cool to room temperature then store in the refrigerator for up to 3 days. Reheat the refrigerated strudel in the oven before serving.
Sift the confectioners’ sugar into a large bowl. Add milk, almond and vanilla extracts, and salt. Whisk until smooth. Slowly add the melted butter and mix until fully combined and smooth. Cover and set aside at room temperature until ready to use.
Use a small spoon to drizzle the almond glaze over each cooled strudel, as lightly or as generously as desired
Recipe by Pastry Chef Jenny McCoy.
Pure Almond Extract
Madagascar Bourbon Pure Vanilla Extract
