WebLay apple mixture along length of sheet, leaving at least 2 inches from sides and edges. Fold the sides and edges over. Gently roll mixture up to resemble a Swiss roll. Brush …
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S trudel dough: While this dough is certainly the classic way to make this apple strudel, you can also use phyllo dough if you’re short on time. These tips will help you be successful in making this German apple strudel. Strudel dough: the dough needs to be on the sticky side!
Directions. 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. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices.
Using a your hands (or a very soft pastry brush, although I find that my hands work best), gently spread ¼ cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs.