Preheat the oven to 400 degrees. Melt butter in a small saucepan. Lay phyllo sheets out on a cloth-covered work surface, allowing the sheets to overlap by 2 inches, to …
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1. In a large skillet over medium heat, melt the butter and sauté the diced onions for just a minute. Add the diced pear, and continue sautéing for a few more minutes. Sprinkle …
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In a large bowl, combine cinnamon, breadcrumbs, lemon zest, sugar, and diced apple. Divide package of phyllo into half (each half makes one strudel). Brush each sheet of pastry with melted butter. Top with another sheet of pastry and repeat until half of phyllo is used. Sprinkle lightly with additional breadcrumbs.
These days, busy bakers often replace homemade dough with store-bought puff pastry when making apple strudel. But for this apple strudel, I used a few sheets of phyllo dough, which, once baked, turn nice and crispy…the perfect crust for a light and tasty apple strudel.
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Lay 1st sheet of phyllo dough onto the lined baking sheet. Brush with melted butter and top with next layer of phyllo. Continue stacking and brushing with butter until you have completed all 8 sheets. Spoon filling onto the left longside of the phyllo rectangle.
Top strudel dough with poppyseed or apple filling, leaving a 1-inch border. Roll into a log. Brush the edge of the dough with water or milk, then pinch to seal. To bake, preheat the oven to 400 degrees F (200 degrees C). Place strudel, seam-side down, on a greased baking sheet or parchment. Bake until golden brown, 45 minutes to 1 hour.