Method

In a small bowl, create a slurry by combining 1/4 cup of the apple juice with 2 tablespoons of cornstarch; mix until smooth and set aside.

In a large saucepan over medium heat, cook the apples with the remaining apple juice, and the raisins, sugar, and cinnamon until the apples are tender, 8 to 10 minutes.  Stir the cornstarch slurry (it may have settled) and add to the apple mixture, stirring constantly until smooth and lump free.  Simmer 1 more minute, stirring constantly.  Remove from the heat and cool.  Stir in the pecans, cover, and chill.

Preheat the oven to 450°F.  Line a baking sheet with parchment paper.

Lay out one phyllo sheet on a clean, flat, lightly floured surface.  Brush with melted butter and sprinkle with 1 tablespoon of dry bread crumbs.  Repeat this procedure with two more layers of phyllo, butter, and crumbs.  Top with the fourth sheet of phyllo.  Spread the apple filling evenly onto phyllo surface, leaving a 1/2 inch clean edge on all sides.  roll into a log, folding edges at each end beneath the log, and brush with melted butter.  Carefully place the strudel on the prepared baking sheet, seam side down.  Bake the strudel for 15 to 18 minutes, or until golden brown.  Remove from the oven and cool for 15 minutes before cutting into 2-inch slices and sprinkling with confectioners' sugar just before serving.  Serve plain or with ice cream.

Note: We substitute dried cake crumbs for bread crumbs, using what is saved after leveling the tops of baked cakes before frosting.

Serves: 6 - 8

Reprinted with permission from © Carlyn A. Berghoff and Janice C. Berghoff, The Berghoff Family Cookbook, published by Andrews McMeel Publishing
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Strudel Secret "People always tell us our Apple Strudel tasted so much better than others they have tried.  We do have one little secret.  Before frosting our cakes, Berghoff's pastry chef leveled the tops of the baked layers by slicing them off evenly with a large knife.  He then dried these extra pieces and made cake crumbs in a food processor.  He used cake crumbs instead of dried bread crumbs in the strudel recipe."   Carlyn & Jan Berghoff

 

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