Everyone loves apple strudel!
Leave it to Food Network star Ina Garten to come up with an easierthan-it-looks way to make this flaky pastry more tempting. “I love anything rum raisin, so I thought this twist on a classic apple strudel might be fabulous,” says the Barefoot Contessa. “A
1 Heat oven to 375°F. Place raisins and rum in microwave-safe bowl; microwave 30 sec. Set aside. Place walnuts on sheet pan; roast 6– 8 min., until lightly browned, tossing once. Cool. Transfer to food processor fitted with steel blade and process until finely ground. Add breadcrumbs and process just until combined. Set aside in small bowl.
2Line
sheet pan with parchment paper. Peel, core and cut apples into
1⁄4"– 1⁄ 2" pieces as shown. In medium bowl, combine apple chunks, turbinado sugar, flour, lemon zest, lemon juice, cinnamon, 2 Tbs. melted butter and salt. Drain raisins, reserving liquid, and add raisins to apple mixture. Stir until apples are well-coated.
3 Unfold phyllo dough; cover immediately with slightly damp kitchen towel. Working quickly, place 1 sheet of phyllo on dry work surface or clean kitchen towel with long edge facing you; re-cover stack of phyllo with another kitchen towel. Brush sheet of phyllo lightly with melted butter as shown; sprinkle evenly with 1 Tbs. breadcrumb mixture. Place a second sheet of phyllo on top, buttering and sprinkling with breadcrumbs. Repeat until you have 5 layers of phyllo.
4Spoon
half of apple mixture in 4"-thick log, 2" inside long edge facing you and 2" inside side edges of layered phyllo dough. Fold long side near you up and over log of apples, then fold short edges up and over apples as shown, rolling strudel away from you (pressing lightly) until log is enclosed and seam is on bottom. Carefully transfer strudel to one side of prepared sheet pan.
5Repeat steps above to make a second strudel, placing it several inches away from first strudel on sheet pan. Brush both strudels generously with melted butter and make 4 or 5 diagonal slits in each roll for steam to escape. Bake 25–30 min. or until strudels are browned and apple juices are starting to bubble onto parchment paper. Cool 15 min.