by Heather Macdonald
- 1 1/4 cups apple cider
- 2 tablespoons cornstarch
- 1 1/2 pounds gala, zestar or honey crisp apples**, peeled, cored and sliced 1/4-inch thick (about 5 cups)
- 1/2 cup dark seedless raisins
- 3 tablespoons turbinado sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup chopped pecans, optional
- 6 sheets phyllo dough
- 1/3 cup (5 1/3 tablespoons) melted butter
- 6 tablespoons graham cracker crumbs
- Confectioners’ sugar, for garnish
- Vanilla ice cream, for serving
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, create a slurry by combining 1/4 cup of the apple cider with the cornstarch. Mix until smooth and set aside.
- In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar, nutmeg and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add it to the apple mixture, stirring constantly until smooth and lump free. Simmer for 1 minute more, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.
- Lay out 1 phyllo sheet on a clean, flat, lightly floured surface. Brush with some melted butter and sprinkle with 1 tablespoon graham cracker crumbs. Repeat this procedure with two more layers of phyllo, butter and breadcrumbs. Top with the sixth sheet of phyllo.
- Spread the apple filling evenly onto the phyllo surface, leaving a 1/2-inch clean edge on all sides. Roll into a log, folding the edges at each end beneath the log and brush with some melted butter. Carefully place the strudel on the prepared baking sheet, seam-side down.
- Bake the strudel until golden brown, 15 to 18 minutes. Cut threee slits in the top of the pastry for ventilation.
- Remove from the oven and cool for 15 minutes before cutting into 2-inch slices. Sprinkle with confectioners’ sugar and cinnamon just before serving. Serve plain or with ice cream.
** Available at Dick’s Market Garden tent