One definition for strudel is layered pastry with a sweet filling. Apple Strudel has been popular for years, especially in Germany. This pretty version places the layers of pastry in a mini cup for a very showy spring shower treat! Watch Becky Low make this recipe on Studio 5
Yields: 4-5 Servings (15 mini cups)
1 package (1.9 oz) mini phyllo cups
6 ounces Brie cheese
2 granny smith apples, or other flavorful apples*
1 tablespoon butter
4 tablespoons brown sugar
½ teaspoon cinnamon
½ teaspoon lemon juice
Blueberries, mint leaves, lemon curls, etc; garnish
Thaw Phyllo according to package directions. Preheat oven to 350 degrees.
Core and chop apples into small pieces. Melt butter in skillet over medium heat; add apples, brown sugar, cinnamon and lemon juice; cook until apples are tender (about 5 minutes), cover pan, as needed to help steam apples. Remove from heat and set aside.
Cut cheese into ½-inch cubes. Arrange phyllo cups on baking sheet; place one cheese cube in bottom of each cup; bake 5-10 minutes or until cheese is melted.
Spoon cooked apples over melted cheese, garnish with blueberries, mint leaves etc*.
*Alternate Filling Ingredients:
Replace apples with peach or orange preserves. Garnish with chopped strawberries and a mint leaf.
Phyllo cups are the sheets of phyllo pastry pre-cut and pre-baked. Find them in the freezer section of your grocery store. Because they are pre-cooked it takes very little time to prepare - and eliminates the brushing and tearing of regular phyllo pastry that may intimidate some novice cooks and frustrate some experienced cooks.
Want a traditional Apple Strudel?:
Here's an alternate recipe for a quick more traditional apple strudel:
Use phyllo sheets, thawed according to package directions. (Optional: Combine 2-tablespoons dry fine bread crumbs with 1 ½ -teaspoons sugar and ½ -teaspoon cinnamon.) Use 5 sheets phyllo dough. To keep phyllo from drying out, cover sheets with plastic wrap and a damp dish towel. Place one phyllo sheet on dry counter (I like to use parchment paper); brush with melted butter, sprinkle with optional seasoned bread crumbs. Place second sheet phyllo on top and repeat process. Continue creating stack with remaining sheets of phyllo. If filling* is juice, drain excess juice and place along one end, leaving 1-inch border. Begin rolling filling in phyllo dough, fold sides in 1-inch over filling to seal in apples, and continue to roll burrito fashion. Place roll, seam side down, on baking sheet lined with parchment paper (for easy clean up). Brush top and sides with melted butter; cut 3 small slits on top. Bake at 350 degrees for 30-40 minutes or until golden and flakey. Sprinkle with powdered sugar, slice and serve with ice cream.