A simple recipe for apple strudel using filo dough.
Preheat the oven to 350° and have ready 2 baking sheets lined with parchment paper.
Set out the filo dough package on the counter for about 15-20 minutes before you begin.
Add the thinly sliced apples, brown sugar, granulated sugar, cinnamon and sea salt to a large mixing bowl. Toss to combine, and set aside.
Remove the filo dough from the package and cover with damp paper towels. This will prevent the dough from becoming brittle.
Brush parchment paper with a light coating of melted butter, and gently place 1 sheet of filo dough on top of the parchment paper. Lightly brush that sheet of filo dough with butter, and add another sheet of filo on top. Do this until you have 8 sheets of filo dough total, buttered and stacked.
Add half of the apple filling (leaving behind any juices) down the center of the filo dough, allowing for 2-3" of blank space along the borders.
Gently fold over the ends, brush with butter, then fold over one side, brush with butter, and carefully roll the strudel over onto its seam. Brush the top of the strudel lightly with butter, and sprinkle with a pinch of granulated sugar and cinnamon, if desired. Repeat this entire process once more, using up the remaining apples.
Bake for 28 minutes, or until the strudel is golden. Allow to cool slightly, and serve.
Recipe makes 2 Apple Strudels.
The Anthony Kitchen