I love baking and I really enjoy baking in the fall! Pumpkin, Apple, spices… just can’t get enough! I was sent some Kontos fillo dough to play with and made the follow recipe with it. It was delish!
Caramel Apple Strudel Recipe
4 tbsp of butter for simmering apples
4 cups of Fuji, Pink Lady or other favorite baking apple
2/3 cup of brown sugar
1 tsp cinnamon
1/4 tsp allspice
Pinch of ground cloves
1/3 cup chopped pecans (optional)
1 stick of melted butter for brushing fillo dough
8 sheets thawed Kontos fillo dough
Jar of caramel topping, warmed
French vanilla ice cream
Preheat oven to 350 degrees.
Peel apples and slice them about 1/8-inch thick.
Gently melt 4 tablespoons of butter in a pan with lid. Add the apples and saute, covered, for about 10 minutes until the apples soften.
Combine the softened apples with brown sugar, cinnamon, allspice, cloves and optional nuts.
Using a pastry brush, brush each of the 8 fillo sheets with the melted butter, placing one on top of the other.
When you have all your buttered fillo neatly stacked, spoon apple mixture along the long edge of the stack, leaving a 2-3 inch border at each end.
Fold the fillo over the ends first, then roll up long-ways like a jellyroll.
Place the rolled strudel on a sprayed cookie sheet (with folded part underneath), brush with melted butter.
With a sharp knife, cut diagonal slits in the fillo.
Bake at 350 degrees for about 25 minutes, or until golden brown
Tip: When working with fillo dough, keep a clean, damp dishtowel handy to place over unused sheets and prevent them from drying out.
I found the fillo really simple to work with! I have always loved the crunch of the dough and my whole family was really impressed with this recipe!
“Many home cooks think fillo is only for experienced chefs, and are a little afraid to work with it. The trick when making desserts such as strudel, or savory dishes such as spinach spanakopita, is to handle the fillo carefully, keep it moist and be sure to baste it with butter or olive oil to create the perfect crunch and golden appearance,” said Steve Kontos, vice president of Kontos Foods. “When you pull your dish out of the oven, you will see that fillo is a feast for the senses, with its gorgeous appearance, mouth-watering aroma and perfect flaky texture. Your family and friends will be impressed!”