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Submitted by Chanie Paskes
I am a personal chef. My season is Pesach. I cook in private homes and sell delicious one-of-a-kind Pesach cakes… This apple strudel I remember my aunt making when I was growing up. I never got her recipe,,,, kind of had an inspiration to figure it out and the results were amazing…..if there is anything I would like to send over for any occasion this apple strudel is the most requested !!!
15–20 Cortland apples
sugar added to your taste for apples
cinnamon
1 box brown sugar
same amount white sugar as brown sugar
1 container corn flake crumbs
1 container plain bread crumbs
2 T vanilla sugar
cinnamon for crumb mixture
oil
1 package fillo dough (defrost overnight in fridge)
Peel and grate apples in food processor. Put into separate bowl add sugar, as sweet as you like. Add cinnamon. Squeeze out excess liquid.
In a separate bowl mix both crumbs, brown sugar, regular sugar, and shake of cinnamon and vanilla sugar
Spread some apple mixture in the middle and carefully roll up the dough. Place on a lined cookie sheet. You can put up to 3 in a pan. Brush the outside of the roll with oil and crumbs. At this point I freeze them raw and take them out as needed and bake fresh. It freezes amazing for months …..
Defrost for an hour or two. Bake uncovered for 1 and 1/2 hours on 350F. Cool and slice. Can be served warm or room temperature.
Remove five fillo sheets, working quickly so as not to dry out the dough. Brush each sheet with a thin layer of oil and sprinkle crumb mixture and top with second sheet. Repeat with all five sheets.
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