Soo the story behind phyllo dough and apple strudels (not really a story but I'll tell it anyways) is that the first time I tried making apple strudels, it was with my grandmother. She used to make them for my dad from scratch and it was a crazy Austrian recipe she had perfected over the years. When we tried making the ridiculously thin layers of strudel goodness, the flour kept ripping apart on us (apparently we didn't have the right brand of flour). Anyways, it still ended up being delicious but ever since then I've been terrified of making strudels.
Somewhere in the back of my mind, I always thought I should just use phyllo dough but for some reason I could never find it in the grocery store (of course I've probably only tried looking for it twice in my life). Since I finally bought a box over break and was on a crazy baking spree, I decided to make apple strudels on my last day at home. I had also just seen Inglorious Bastard probably for the third time in three days and wanted to make a strudel so I could dollop a big spoonful of cream on top. (Turns out we didn't actually have any cream, but the greek yogurt worked nicely :).
|I'm actually very particular about my apples. The only kind I like to eat and cook with are Figi apples. The reason for this is that they never get uncrispy. Mushy apples are gross. Seriously. (5 medium apples used here).|
|We're also very big on using mortar and pestles for some reason.|
|Mix apples, previous spices, 1/2 cup of brown sugar and 1/2 cup of white sugar.|
|I want to say I used 5 sheets of phyllo here but you really can't go wrong. Brush a thin layer of butter in between each layer and pour apples on the top layer. Fold the sides in and roll to form a log. Brush more layer over the whole thing.|
|Bake at 350 degrees for 20 minutes or until golden brown. Let cool for 15 minutes before cutting. (or not).|
|Garnish with powdered sugar and cream (or yogurt in my case).|
|Random aside: Wegman's has really really delicious thick Greek Yogurt.|