If a pastry explodes in the oven, does it make a sound? More importantly, does it still taste good?

I researched how to make traditional strudel pastry but it sounds like a nightmare so, not today. I trawled the entire grocery store looking for phyllo pastry and discovered it’s kept near the frozen berries. This is my first strudel and I’m pleased with the results, however next time I’ll add raisins and reduce the lemon juice.

Shout-out to Boyfriend for being my camera man.

Time required: 1.5 hours

Yields: 6 pieces

Total cost if you have none of the ingredients: $24

Cost per piece: $4

Kitchen implements I used:

• large baking sheet
• parchment paper

Ingredients:

• 3 apples
• 3 TBSP golden brown sugar
• 2 TBSP water
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 2 TBSP powdered corn starch
• ¼ C lemon juice
• 4 sheets of phyllo pastry
• 2 TBSP melted butter
• 3 tsp finely ground bread crumbs

Instructions:

1. Pre-heat oven to 350°F / 176°C. Line baking sheet with parchment paper and dust with flour.

2. Peel, core, and mince the apples. Toss them in a sauce pan with the water, brown sugar, cinnamon, and nutmeg. Bring to a simmer and cook on Med-Low for 10 min, stirring often.

3. Combine corn starch and lemon juice, whisk until smooth, then add to cooked apple mixture and simmer for 1 more minute before removing from heat.

We do not want juicy strudel.

4. Place one piece of phyllo on the baking tray. Brush with butter, and sprinkle one teaspoon of breadcrumbs. Don’t stress about making this even, doesn’t really matter.

Do this two more times, then add fourth and final layer (do not add butter or crumbs to top layer).

5. Spoon the filling down one side vertically, leaving room at the edges.

Give camera man 2 thumbs up.

6. Use the parchment paper to support the pastry as you lift it, you’re trying to tuck it over and under the apple filling, and then carefully roll it over like so. Once you’ve got the first turn, peel the parchment paper back towards you.

Keep turning it, and between turns try to smooth it with your hands to an even shape.

This was a little nerve-wracking, worried about tearing it.

Roll it up 3-4 times until it’s at the edge.

7. Brush butter inside the open edge then flip it so the seam is on the bottom. Tuck the ends in.

8. Dust with a cinnamon sugar mix.

9. Bake 20-25 min until golden brown.

10. Cool on rack at least 5 min before serving. Mein gott! What is this?

Verdict:

You want to get judged harshly? Tell people in advance you are using phyllo instead of making the pastry yourself. 

Response from best friend: “0_0 That is really shocking.”

This was fairly simple to make. Aside from the explosion, it turned out great. I may have had a tantrum when I saw that, but I cut it in thirds first, and got 4 nicely sliced pieces, and 2 messy pieces. Cutting through the strudel after it’s baked it harder than I anticipated.

Playlist: Eric Carmen – Hungry Eyes