As with most things that I cook, I cheat.
To do the whole thing from scratch, you would have
to make the dough and I’m too lazy for that because I
know I can buy it ready made and frozen at a nearby
grocery store. Of course, I could also buy the Strudel
already made but then I wouldn’t be able to say I
made it…………………with my all my silly ideas.
Also, I’m a big Beethoven and Mozart fan and in
Vienna they tell me that both of the composers liked
1. One package of Fillo (or Phyllo) Dough
2. 1 can, Butter flavored Cooking Spray
3. 3 Cooking Apples and 1 Pear…….or 4 Apples
4. 2 Lemons
5. 2 tablespoons Cinnamon Sugar
6. ¼ cup Brown Sugar
7. ½ cup Sugar
8. ¾ cup Raisins
9. ½ cup Coñac……..or Dark Rum
10. 1 cup Walnuts
11. 4 or 5 Chocolate Chip Cookies
12. ½ cup Powdered Sugar
13. 1 Egg
14. Vanilla Ice Cream
15. 1 Can of Whipped Cream Topping
16. Caramel or Butterscotch Topping or Syrup
17. 1 Cup Apple Juice
18. ½ cup Butter or Margarine
19. A small package of Nut
Topping………..anything but peanuts……..no
Scratch around and gather a nice pile of the things
that you might expect to find in Apple Strudel and
see how they look.
Put the raisins in a bowel and cover them with the
Coñac or Rum.
this little mess for about a minuet or
two……….removes the alcohol and flavors the
Scrap the Zest (peel) off the Lemons with whatever
kind of Zest scraper you have.
Juice out of the Lemons.
with the Zest.
And pour it in
Core the Apples and
the Pear. Pears are a little sweeter than Apples and
that's why I like to add them.
up into little chunks and dump them in with the
Walnuts. In this case, I found some that were toasted
and Sugar coated. In Vienna, sometimes Hazel Nuts
are used…………I had Walnuts.
Crumble in the
Cookies. You could use other kinds of sweet Cookies
if you don’t have Chocolate Chip. I have Chocolate
Add the Brown
Cinnamon and White Sugar. I know this seems like a lot of
sugar. I once decided to make a Pumpkin Pie from a
Halloween Pumpkin. I thought the recipe called for
too much Sugar so cut it in half. The Pie tasted like a
Gourd and was inedible.
About now, I
use a metal spatula or whatever I can find that has a
flat end, and I jab and poke and mix and cut and poke
and jab some more to make all the pieces smaller and
mix it all up real good.
Add the Margarine or
Butter. Once in a while I like a little real Butter but
most of the time, I consider Cholesterol caution.
all for two or three minuets or until the Margarine is
all melted and the whole thing feels hot and
soft……...a little mushy.
I’ve seen this
done by much better methods than mine by
professional bakers in Germany, who do it all day,
but this is my method and it’s ok for once in a while
bakers like me.
Lay out a towel and then a sheet of wax paper on top
of the towel.
In this box
of dough, the sheets are rolled between sheets of wax
paper. Thaw the Fillo Dough in the fridge overnight,
take it out and let it reach room temperature. Unroll
a sheet of the Fillo Dough on the wax paper. The
dough is very delicate so you have to bite you lip a
little bit and tilt one foot up on its toes a little and be
very, very nervous and careful.
Then you get
the Butter Flavored Cooking Spray out.
cover the sheet of dough.
I think there were about 5 or 6 sheets of dough to a
Lay out the
next sheet of Dough, as close to exactly as you can,
directly over (lined up with) the first sheet.
the Butter Flavored Spray again.
Do the same with
this until you have used all the sheets in a roll, or
about 5 or 6, and all are thoroughly covered with the
You may or
may not have to do this. You don’t want the filling to
goo-up the dough so that it will break when you roll
it, so if you notice liquid in the filling (opps! I have
put a little too much Apple Juice and Coñac in the
Raisins), strain it off. If you want, you can latter
dribble the liquid on the finished product just before
you squirt the Whipped Cream………or just drink it.
Pour a line of
filling long ways down the middle of the Dough.
If the filling
still seems too wet, you could crumble a few more
Cookies on it to soak up the liquid.
of the Dough over the Filling.
other side in the opposite direction.
Fold one side
Now fold the
have a nice consistent roll, fold the ends over to seal
in the filling.
Just as you
did with the dough, fold one side of the wax paper
over the roll.
under the roll and continue to roll.
And tuck it
And again, as
with the dough, fold the wax paper over one end to
Fold over the
other end and secure both ends with rubber bands.
What I do at
this point is start piling them in the freezer. It’s
much too much trouble to go to, just make one, so I
make at least four or five. You still have enough
filling and dough to make some more so just keep
going until you run out of stuff.
By this time,
your nosy neighbors have begun to smell what you’re
up to and they begin pushing and stumbling in the
front door. The only way to get rid of them is to bake
a couple Strudels and sneak around the house from
the back door and put them in the front yard. Then
when your neighbors follow the smell out the door,
you slam it on them and lock it up.
To bake: Spray some of the Butter Spray on a baking
wax paper, put the Strudels in the pan and spray them
with some more Butter Spray.
Beat the Egg.
Pour it on the
Sprinkle on some
Sprinkle on the
Put the strudels in the
oven, set it to °350, and peek in ever so often.
Bake until all is
Cut the strudel into
slice of Pie sized servings and generously top them
with Whipping Cream.
Add a nice
big glop of Vanilla Ice Cream to each piece.
And decorate each
piece with some Caramel or Butterscotch topping.
Now this is about as decadent as anything in the Holy
Roman Empire and I think Mozart might have
ordered more than one slice.