Mamo's Apple Strudel

Name: Mamo's Apple Strudel
Prep time: 9 h 55 min
Cook time: 9 h 55 min
Total time: 9 h 55 min
Yield: 3
Cuisine: Global
Ingredients: 1 large Mixture of freshly ground cinnamon stick, 1/3 cup sugar and 1 cup plain breadcrumbs; 10 Granny Smith apples, peeled, cored and cut into thin strips; 1 Juice of lemon; 118 milliliters finely chopped nuts; 454 grams package phyllo dough; 1 large can pineapple, drained and diced; 1 pinch Pinch salt; 177 milliliters sugar; 2 sticks unsalted butter; 59 milliliters vegetable oil

Mamo's Apple Strudel might be just the dessert you are searching for. One portion of this dish contains around 17g of protein, 102g of fat, and a total of 1806 calories. This recipe serves 3. This recipe covers 32% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up phyllo dough, vegetable oil, pineapple, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 9 hours and 55 minutes.

Instructions

Watch how to make this recipe.

As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.

Ingredients you will need

Lemon Juice

Apple

Water

Place the apples into a large pot on the stove over medium-high heat.

Ingredients you will need

Apple

Equipment you will use

Stove

Pot

Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.

Ingredients you will need

Pineapple

Preserves

Fruit

Sugar

Water

Nuts

Salt

Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.

Ingredients you will need

Apple

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Pot

On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough.

Ingredients you will need

Filo Pastry

Butter

Dough

Cooking Oil

Equipment you will use

Pastry Brush

Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.

Ingredients you will need

Filo Pastry

Breadcrumbs

Roll

Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.

Ingredients you will need

Apple

Dough

Roll

Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.

Ingredients you will need

Butter

Dough

Roll

Cooking Oil

Equipment you will use

Baking Pan

Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.

Ingredients you will need