Saturday, September 25, 2010

Lazy Day Apple Strudel

Apparently, Cleo and I are both into fruit this week. Must be the season. While she was picking out peaches in New York, I was having fun selecting all kinds of apples at a farmers' market in Virginia.

But what would I make? It was in the 90's this week, which made baked apples unappealing. Cake and pie didn't lure me, but the light, buttery crispness of filo seemed just right.

When I was growing up, apple strudel was a regular event around our house. It started early in the morning, with the making of the dough, which was eventually rolled and stretched out into a massive sheet.

My mom snagged any family member around to help peel and slice apples. All sorts of things went into it, depending on her whim -- sour cream, walnuts, raisins. I have to admit that I never was a big fan of her whole wheat apple strudels. Some things are best with regular flour. The top of the strudel was crisp and sweet, and my dad loved to steal it off my plate.

Enough with memory lane. I have a book to finish, and I don't have an army of people to consume a gigantic apple strudel. So I opted to make a lazy person's apple strudel. Definitely not the same, but still delicious. I kept my strudel very simple because I wanted to highlight the flavor of those wonderful fresh apples. If you're so inclined, you can add raisins, dried fruit like cherries or cranberries, or toss in a handful of nuts.

Lazy Day Apple Strudel

1/2 stick butter (4 tablespoons)
10 sheets thawed filo dough

4 apples
2 tablespoons lemon juice
1 tablespoon flour
3 tablespoons light brown sugar
1/4 teaspoon cinnamon

Preheat oven to 400.

Peel and slice the apples. I used slices about 1/4 inch thick. Toss the apples with the lemon juice, flour, sugar, and cinnamon and let stand.

Melt the butter (I use the microwave for 30 seconds). Brush each sheet of filo dough with melted butter and stack on the previous sheet. Pour the apple mixture in a line in the middle lengthwise. Adjust the apples, leaving a bit less close to the edges. Bring one half of the filo up over the apples. Brush with butter. Flip the remaining half of the filo up over top and brush with butter.

Bake at 400 for 20 minutes. Reduce the heat to 350, and bake another 25 minutes.

If you have any of Cleo's Ginger Whipped Cream left over, it would be mighty tasty with the apple strudel -- but it's also good with a scoop of vanilla ice cream, or just plain!



  1. These pictures look good enough to eat! And your mom must have been a fabulous cook. I bet y'all were happy to help her with her peeling and coring since you were rewarded with strudel!

  2. This looks so yummy. I'd love to have a piece of your Easy Apple Strudel for breakfast. The wonderful smells in the morning (or anytime) when this is baking must be amazing.

    Thoughts in Progress

  3. Put "lazy day" in front of the words "apple strudel" and I am soooo there!

  4. Thanks, Elizabeth! Food was always a big deal at our house, and my mom was a terrific cook. She still is!

    Mason, I cyber-sent you a piece for breakfast. The baking apples smelled so good I wish we had smell-a-vision!

    Thanks, Katy!

    LOL, Pam! It's definitely the easy way to make it.

    ~ Krista

  5. Looks so easy and yummy. Love the aroma of baked apples!

  6. This looks so quick and easy. I can't wait to try this and then to experiment with it for a long time to come. Thanks!!!

  7. This is a "must keep" recipe. I can smell and taste it!

    That is it, I'm running out to pick up some filo dough.

    Thanks, Krista


  8. Oh, excellent! There are apples, apples everywhere I go in NYC and I expect to make this baby as often as I made your cherry strudel this summer! (Everyone, Krista's cherry strudel is also a must-make recipe. You can get it by CLICKING HERE.) Also just love your memories of your mom and family making the strudel -- and adding walnuts and raisins is a great idea for fall, too. Thanks for another wonderful recipe, Krista, now get back to writing next year's Domestic Diva mytery. (Looking forward to The Diva Cooks a Goose, just a few months to go!)

    ~ Cleo
    Cleo Coyle on Twitter

  9. It's definitely apple season here in Indiana with the Honey Crisp apples just coming in. I'm going to have to make this tomorrow for Sunday dinner...or maybe it will BE Sunday dinner. Who knows how the whim will move me! Nurse Judy Mac

  10. Avery, they smell wonderful, don't they?

    Harbingerdc, there are so many thing you can do with this. It lends itself to all kinds of variations.

    Cynthia, I've been on a filo kick lately. It's slowly becoming a staple around here!

    Thanks, Cleo. Hope you enjoy it. And thanks for plugging The Diva Cooks A Goose!

    LOL, Nurse Judy Mac. You sound like me!

    ~ Krista