Cooking World

Apple strudel is a classic Austrian dessert which consists of nuts and spiced apples rolled into pastry. Strudel can show the baker’s talents, as the dough needs special handling: it is stretched so thin that you can read the newspaper through it. But you can easily substitute homemade strudel dough with Phyllo dough.
Start assembling of the strudel on thin parchment paper for baking. For a crisp, airy crust, splash fresh sugared breadcrumbs between the layers of butter-brushed phyllo. Put in the apple filling. To roll up the strudel, use one hand to lift gently the edge of the paper, and the other hand to carefully roll the strudel up like a jelly roll, gradually lifting the paper up higher as you roll the strudel into a neat log. Put the edge of the dough underneath the roll, and use the paper like a sling to lift the strudel onto the baking sheet. Bake the strudel on the parchment-lined baking sheet until the crust becomes golden brown.