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Lucy Waverman's apple strudel

Fred Lum/The Globe and Mail

Choose several different kinds of apples such as Pink Lady, McIntosh and Mutsu to give varying textures in the strudel. Use other nuts if hazelnuts are not your favourite.

Servings: 8

Ready time: 1 hour

Wine pairings:

For the strudel, try a Loire Valley dessert wine or a late-harvest gewurztraminer, such as Carmel Shaal from Israel.  – Beppi Crosariol


4 cups peeled and chopped mixed apples

2 tablespoon lemon juice

 1 cup granulated sugar

 ½ cup ground hazelnuts

 ½ cup raisins

 2 tablespoon breadcrumbs

 1 teaspoon cinnamon

 1 teaspoon ground cardamom

 6 sheets phyllo

 ¼ cup vegetable oil

 3 tablespoon granulated sugar


Preheat oven to 375 F (190 C).

Combine apples, lemon juice, sugar, cinnamon and cardamom in a skillet. Cook over medium heat for 3 minutes or until apples just begin to soften. Remove from heat and steep for 5 minutes to prevent discoloration.

Mix apple mixture with hazelnuts, breadcrumbs and raisins.

Lay one sheet of phyllo on counter. Brush with oil and sprinkle with sugar. Repeat for other 5 layers. Place apples lengthwise on top. Roll lengthwise tucking short sides in. Brush with oil.

Bake for 20 to 25 minutes or until pastry is puffed and golden. Serve dusted with icing sugar.

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