Black Forest Apple Strudel

by Suzanne Heron.


-9 sheets of 13”x18” phyllo pastry

-6 (about 2lbs) Granny Smith apples, peeled, cored and sliced

-1/4 cup vegetable oil

-1/2 cup powdered sugar

-1 teaspoon ground cinnamon

-1 teaspoon lemon juice

-1 teaspoon white wine (optional)

-1/2 cup sugar

-1/2 cup breadcrumbs

-1/4 cup dried cranberries

Preheat oven to 350 F

Making the filling: In a large mixing bowl, sprinkle cinnamon, lemon juice, white wine, sugar, breadcrumbs and cranberries evenly over apples. Mix by hand until the ingredients are well dispersed and all the apples are covered. Taste a piece of apple, if bitter, add a bit more sugar.

Rolling the strudel:

On a baking sheet, place one sheet of phyllo pastry. Brush with vegetable oil lightly covering the entire surface, then sprinkle with powdered sugar. Place the next sheet on top and repeat until eight sheets have been oiled and sugared, do not oil or sugar the ninth sheet. Place filling in a long mound, left to right, across the center of the rectangle. Carefully lift the end of the sheets nearest you and fold over the apples, then lift the farthest end over towards you forming a long cylinder, the tighter the roll, the better the final result. Gently roll the cylinder until the seem is at the bottom, stuff back in any apple mixture that may have come out of the ends and then brush the entire strudel with oil. Cook for about 40 minutes. Test the donness of the strudel by sampling the apples that protrude from the ends, if they are tender and the strudel is golden brown, it is ready. Let cool for 10 minutes and slice in 8 to 9 portions. Sprinkle with icing sugar serve warm with whip cream or vanilla ice cream.

Chef Dragica, Black Forest Steak & Schnitzel Haus, 540 Hwy 93/95, Invermere, 250-342-9417, With 25 years in the kitchen, Dragica took 2 years to pass the torch to son-in-law Gaetan LeDuc. The recipes, preparing every ingredient, aging the meat until it’s tender, every little step had to be perfect.