Counter-clockwise from top: raisins, sugar, lemon juice, cinnamon. Mise en place!
Our filling consisted of apple, cinnamon, a little lemon juice, sugar, and golden raisins that had been plumped by microwaving them in a liquid. The liquid suggested was apple brandy, or apple whiskey, or apple cider, but you could use apple juice or probably even just water - the one tablespoon of liquid gets poured off after performing its moisturizing duties.
Raw strudel - looks promising!
Roll up filling in 5 buttered and sugared pieces of phyllo, cut some venting strips, and bake. Frozen phyllo can be fussy, and there's a whole lot left, even if you end up tearing and throwing out a bunch of sheets. Perhaps frozen puff pastry would be a good substitute. Would that make it not a strudel anymore? What part of the strudel makes it a strudel and not some generic apple-filled pastry?
The finished product, plus burned goo.
The strudel was super fantastic! A little bit of goo leaked out and started burning, so we pulled it out of the oven before the top was golden brown, but Mr. Pots and Pawns pulled out the crème brûlée torch and golden browned the top. Yes, I just verbed golden brown.
Yes, it is as delicious as it looks.
This recipe came from America's Test Kitchen Cooking for Two 2011. Having meals that are sized for two is okay - 1) there are rarely left overs, but delicious left overs are not a bad thing, and 2) when things don't work out it's not nearly as traumatic. However, deserts for two is about the best thing ever, for obvious reasons, including the fact that they tend to be incredibly cute.
What: Quick Apple Strudel
Where: America's Test Kitchen Cooking for Two 2011
Results: Crazy good!
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