Apple Strudel Recipe
A flavorful dessert from Executive Pastry Chef Michael Gabriel of The Sea Grill in New York City that is perfect for New Year's, but also wonderful served all winter long. Serve with cranberry ice cream and orange blossom caramel.
- 6–8 apples, preferably Fuji, Red Delicious, Granny Smith, or Honeycrisp, peeled, cored, cut in half vertically, then cut into ¼-inch slices
- 1 cup sugar
- 4 tablespoons cinnamon
- 4 tablespoons corn starch
- ¼ teaspoon nutmeg
- Zest of 1 orange
- 1 box strudel leaves or fillo dough
- 1 cup butter, melted
Toss the cut apples in a bowl with the sugar, cinnamon, corn starch, nutmeg, and orange zest. Set aside.
Place a sheet of parchment paper down on a table and place the strudel leaves on top. Layer two pieces on top of each other and brush the top piece with the melted butter. Then place two more sheets on top and brush the top with butter. Then repeat for a third time to create six layers.
Strain any accumulated juice from the apples, and spoon them in a log shape three inches in from one of the long edges. Take the top layer of dough and fold it over the apples to secure them, then wrap the apples, and the dough, into a log.
Brush the top and sides with more melted butter, then place in the refrigerator for one hour.
Preheat an oven to 350 degrees.