Here it is: the melt-in-your mouth, here-have-some-more, maybe-just-one-more-piece strudel that delighted friends, neighbors, and visitors throughout my nana’s life. If you want to read more about that, click here, then come back to this post later.
This is not “traditional” strudel with a thick, pie-like crust. This is made from filo dough, an Eastern European staple made of thin sheets that typically get brushed with butter and filled with something sweet or savory. I based these strudel instructions on a batch I made with apples and butternut squash because, ‘tis the season. These can also be made with cherries, cheese, and many other possible fillings. Once you get the hang of it, experiment with your strudel filling and let me know below how it goes!
You will need:
4 apples
Use a crisp apple that’s not overly sweet. I used 2 Gala apples and 2 Granny Smith apples in this recipe, because I like the tartness in the Granny Smith.
Don’t use Golden or Red delicious. They’re too soft.
Filo dough
If you want to make your own, I applaud you. I envy you. Please tell me how you did it and how long it took. Teach me your ways, Obi-Wan.
Look for premade filo dough in the freezer aisle. It could also be spelled “phyllo”. You only need one package. There are a lot of sheets of dough in one package. If you’re having trouble finding filo dough at a typical grocery store, you may have to hit up your local Eastern European grocery store.
1 butternut squash (I only used half of it in this batch. Use the whole one to make more strudel or save half for something else, like soup!)
Butter
I used a whole stick for this batch. If you’re making more, use more!
One of Nana’s hacks is that she also mixed canola oil into the melted butter to make it go further.
Brown sugar
Cinnamon
Nutmeg
Powdered sugar
1 package of instant cream of wheat (I’m so excited to tell you why)
You will also need:
Baking sheet
Cheese grater
Mixing bowls
Plastic wrap
Sifter (or a fine mesh strainer)
Pastry brush (not 100% necessary, but definitely helps)
Let’s Get Started
First, you need to defrost the filo dough. The night before you make strudel, set the package in the fridge and it should be ready to go for the next day.
When you’re ready to make strudel, start by peeling and shredding the apples and butternut squash. For the apples, cut in half and grate into a mixing bowl until just before you hit the core.
Butternut squash is a bit more unwieldy. Cut off the top and bottom, then cut it in half longways, like so:
Scoop out the seeds with a spoon. Then use your knife to carefully cut off the rind from top to bottom, like this:
Then shred one half of the squash into a mixing bowl.
Next, we season the filling. For the butternut squash, add:
1/4c brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Mix it all up.
For the apples, add:
1/2 c brown sugar
1 tsp cinnamon
A note: These measurements don’t have to be exact. This is another recipe without a recipe, like Millie's palačinke. Just keep in mind that a little cinnamon goes a long way. You’ll also see in the photo above that the apples are divided into two different bowls (meaning I divided the seasoning between the bowls as well). That’s because I used two different kinds of apples and I’m a food nerd who wanted to see if I could taste the difference in the final product. There’s no need to turn your food into a palate experiment. Just put the apples in one bowl.
Now preheat your oven to 350 degrees and melt that stick of butter in a glass container in the microwave.
Working with Filo Dough
There are three commandments to working with filo dough:
Thou shalt be gentle. This dough is delicate and is easy to puncture or rip. Be nice to it. There’s no need to rush.
Thou shalt prevent the dough from drying out. This is related to the first commandment. Dry filo dough will rip and crumble. That’s why we have the plastic wrap. Keep it covered.
Thou shalt not be stingy with the butter. You’re making strudel. This is not health food. Your strudel will be brittle and icky if you’re not generously spreading melted butter on it.
Ok, now you’re ready to take the filo dough out of the package. Gently unroll it, and set it off to the side for a moment, covered in plastic to keep it from drying out. Now, cover the surface you’re working on with plastic, too. You can use your counter top. Nana worked off a giant cutting board, which I happen to now have, so I used that.
Uncover the filo and bring two sheets onto your working surface. It’s important to use two layers because the dough is so thin. It needs to be able to hold the filling without falling apart.
Now, brush melted butter all over the top sheet, or drizzle butter with a spoon over the surface and use the back of the spoon to spread it around (think pizza sauce).
Next, spoon out the filling in a line toward the bottom edge of the filo sheet, about a half inch wide. If you do too much, this could also cause your strudel to fall apart.
If you are using the apples, there’s an extra step. Rip open that package of instant cream of wheat and sprinkle it onto the filo sheet before you add the apples. Add more on top when the filling is all laid out. This was nana’s secret to keeping the apple juice from making the dough soggy. It absorbs the excess liquid. The butternut squash isn’t as juicy and shouldn’t need this step, but you can add the cream of wheat to that filling as well if you feel it’s needed.
Rolling it Up
This part is a bit tricky. Take the ends of the plastic wrap closest to you in each hand. Use the plastic to slowly roll up the strudel, like you’re nudging a giant snowball down a hill. You want the roll to be tight enough to hold everything in, but not so tight you rip the dough. Remember the first commandment.
Transfer the strudel to a baking sheet that’s either greased with butter or oil, or lined with parchment paper. I prefer greasing the pan because it makes the strudel sturdier on the bottom, but I used parchment paper this time because my only baking sheet is ugly and I’m ashamed of showing it to people on the internet.
Repeat the process. Two sheets of dough, brush with butter, fill, and roll. Leave just a little space between strudel rolls on your baking sheet. Once it’s full, fold up the ends of each roll and brush again with butter. Pay extra attention to the ends. They need more butter to crisp up properly, and stay in place. Heed the third commandment.
Now the strudel is ready for the oven. Bake for 20 minutes (again, at 350 degrees). The strudel should be golden brown on top and a little bit flaky.
Let the strudel cool for a few minutes, Then cut the rolls into however big you would like your strudel pieces. Transfer to a platter. Sift powdered sugar on top. Now, eat!
Know someone who would love this recipe? Share it with them!
Last Thoughts on Strudel
Roll up the leftover filo dough in plastic and put it back in the fridge. Use it within a week.
If your dough does dry out and break into pieces, grease a baking dish and lay a couple layers of broken pieces on the bottom. Brush them with butter, add filling, and repeat, making a sort of strudel lasanga. On the top layer, brush with extra butter and use a knife to cut some slits in the pastry. Bake the same way you would the roll of strudel. Cut it up like a batch of brownies.
Nana’s cherry strudel was legendary. I didn’t share how to make that filling because cherries aren’t in season, but there is a way to have it year-round. Use canned cherry pie filling. The syrup in the can can also make the dough soggy, but Nana didn’t use cream of wheat to mitigate that problem. She used little bits of sliced white bread. Wild, right?
Making strudel takes some tinkering to get it just right. That’s why I shared the mistakes I made throughout this post. Embrace the mistakes. It will probably still taste delicious.
In Millie’s memory, share this strudel with people you love.