There are hundreds of strudel versions; we like the traditional taste of phyllo dough.
For the filling:
2 to 3 Granny Smith apples (about 1 pound), peeled and shredded
Juice of 1/2 lemon
1 teaspoon cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed graham crackers
2 tablespoons canola oil
6 sheets phyllo dough
2 tablespoons oil for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
2 cups confectioners’ sugar
3 tablespoons water
1 tablespoon oil
Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Combine the apples, lemon juice, cinnamon, brown sugar, cookie crumbs, and oil in a large bowl.
Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with oil. Place another sheet of phyllo on top of the previous sheet, brushing with more oil. Repeat with the remaining sheets, brushing each with oil, stacking all 6 sheets.
Save the rest of the dough for another use.
Place the apple mixture on the lower third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Tuck in open ends to keep filling from falling out. Transfer to the prepared baking sheet. Brush the top with oil and sprinkle with granulated sugar.
Bake for 30 minutes, until golden brown.
Thoroughly mix glaze ingredients. When you have removed strudel from oven, allow it to cool 10 minutes and drizzle glaze over strudel.
A simplified version of a classic French dessert:
Mini Apple Charlottes
4 cups Golden Delicious apples, about 3, peeled and thinly sliced
3/4 cup sugar
1/2 teaspoon ground cloves
1/4 teaspoon grated lemon peel
1/2 cup orange juice
2 tablespoons orange liqueur
1/3 cup canola oil
3 cups challah crumbs
Preheat oven to 350° F. Lightly grease 8 ramekins.
Mix the apples with the sugar, cloves, lemon peel, orange juice and liqueur. Set aside. Toss the breadcrumbs with the oil.
Fill ramekins with 5 alternating layers of apples and crumbs, starting and ending with breadcrumbs. Press down on the layers as you fill the ramekin.
Cover and bake for 20 minutes. Uncover and bake for 10 more minutes or until the crumbs are browned and the apples are tender. Serve warm.
This dish can be assembled and frozen raw for convenient baking on Yom Tov.
Apple Cranberry Crisp
For the filling:
9–10 apples (I use a mix of Granny Smith and Golden Delicious)
2–3 teaspoons lemon juice to add tartness if the fruit is overly sweet
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup cranberries (fresh or frozen)
1 12-ounce can cherry pie filling
For the topping:
1 cup flour
1 cup brown sugar
2 cups rolled oats
1 stick margarine
Preheat oven to 350° F. Peel and slice apples thinly. Toss fruit slices with lemon juice, cinnamon and nutmeg. Layer and pack tightly in a 9” x 13” deep casserole dish. Avoid disposable pans when making crisps because they cannot be turned out for serving. They will fall apart, resulting in a sodden mess. Add cranberries and stir in cherry pie filling.
In a bowl, stir together flour and brown sugar until no lumps remain. Add the oats and combine. Cut up the margarine and work it into the dry ingredients using a pastry blender or your fingertips. There should be no visible margarine remaining. Crumble the mixture evenly over the fruit, completely enclosing it. Bake 50–60 minutes or until the fruit is bubbly and the crumb topping has darkened.
You can also prepare this dish in individual ramekins for ease of serving. It will yield 12 portions.
Serve hot or at room temperature — with or without ice cream.