Apple Strudel

HISTORY
Apple strudel came into being in 17th century during the Habsburg Monarchy. It was influenced by the Turkish baklava. The earliest known recipe for strudel dates back to 1696 which is currently located in the Wienbibliothek in Rathaus.

Strudel Filling 1 Tbsp. rum 1/2 cup sour cream 2 apples 2 tsp. Stevia 1/2 cup bread crumbs 1/3 cup raisins 1/4 cup dried currants 1/3 cup walnuts 2 Tbsp. melted butter Pastry 1/2 lb. butter 5 sheets phyllo QS powdered sugar

PROCEDURE: Clarified butter
In a small heavy bottom pot place the butter inside turn on medium high heat. Bring this to a simmer for approximately 10 minutes and remove from heat. Skim off the foam at the top. Pour into another container being sure to discard the milk solids at the bottom. Set aside for later use.

PROCEDURE: Filling

With a rubber spatula, mix together the sour cream and the rum and set aside. Peel, core, and thinly slice the apples and place in a large bowl. Mix in the sour cream into the apples. Add all of the dry ingredients to and mix well.

ASSEMBLY

Place one sheet of phyllo on the work surface and brush with the clarified butter then dust this with powdered sugar. Repeat this with a total of 6 sheets. Place the strudel filling in a small mound lengthwise 3 inches from the bottom. Roll the phyllo around the filling and make sure it is very tight. Place on a parchment lined cookie sheet and dust with powdered sugar. Place in a preheated 425^oF oven for approximately 15 minutes. Let cool and enjoy!

Recipe by Matthew Lodes, A Taste of New York