Cuisine

APPLE STRUDEL WITH LIMOR LANIADO TIROSH

“This is how I keep my loved ones close. In a simple way—colors, tastes, smells—I show them how much they mean to me. How much I love them.”

Limor Laniado Tirosh is an Israeli chef, concentrating on local kitchens and authentic food in her home country and around the world. She studied at LeCordon Bleu in Paris, Leiths School of Food and Wine in London, and the Migros Club School in Zurich, to name a few.

She shares her passion through her Local Kitchen blog, her newspaper column, the cookbooks Salad and Main Dish, and more. She also hosts workshops and classes in her beautiful kitchen. Learn more at limortiroche. com or find her on Instagram.

“This is the most delicious strudel I know,” says Limor. “The use of a mixture of bread crumbs and ground almonds between the sheets of dough creates a crackling and crunchy crust of rare quality. You can use Granny Smith apples for a more sour stuffing, or Golden Delicious for a sweet stuffing. You can prepare the strudel in advance, bake immediately, and keep in the refrigerator until the meal. Before serving, reheat it well.”

Ingredients (Makes 2–3 strudel rolls)

1 package of phyllo sheets 1 stick butter, melted (sometimes you need a little more)

For the apple filling: 3/4 cup small black raisins 1 1/2 tbsp. lemon juice 1 1/2 tbsp. white wine 8 apples, preferably Granny Smith 4 tbsp. butter 1/3 cup dark brown sugar, packed 1 1/2 tsp. ground cinnamon Zest of 2 lemons 3/4 cup walnuts or pistachios, lightly toasted and roughly chopped

For crumbs: 1/2 cup bread crumbs 1/2 cup ground, blanched almonds (almond flour), sifted 1/4 cup white sugar 1 tsp. ground cinnamon

Powdered sugar, for serving Preparation For the filling Soak raisins in lemon juice and white wine for 15 minutes or more, stirring occasionally.

Meanwhile, peel the apples, cut into quarters, core, cut into eighths, and chop into medium cubes.

Melt butter in a large pan, flat pot (soutage), or wok, increase the heat, add the apples, and sauté for three minutes. Add brown sugar, cinnamon, and lemon zest and sauté for 5–7 minutes. The apples need to be shiny, slightly browned, and moderately cooked. Beware of overcooking. Turn off heat, add raisins and nuts, and mix. Cool well. Transfer to a strainer to remove excess liquid.

Heat the oven to 200 degrees Line a sheet pan with parchment paper and grease it with melted butter.

In a medium bowl, mix breadcrumbs, ground almonds, white sugar, and cinnamon.

Remove the phyllo sheets from the package, spread them on the work surface, and cover with a clean towel. Place a bowl with the melted butter and a pastry brush next to you.

Place a sheet of phyllo on the work surface with the wide side nearest you (cover the remaining sheets immediately with a towel) and quickly brush it with a thin layer of butter. Spread some of the breadcrumb mixture so that it covers the surface of the entire sheet

with a thin layer (it should not be uniform or cover completely); cover with another sheet of phyllo. Brush it with butter and spread the same amount of the breadcrumb mixture over it. Repeat the process with a third sheet of phyllo. Cover with a fourth sheet brushed with butter only, without the crumbs. You will have a total of four sheets of phyllo and three layers of crumbs. Reserve remaining crumb mixture for topping.

Place part of the apple filling on the phyllo closest to you (in a sort of high and narrow mound) and leave about 2 inches of phyllo exposed on the sides and the bottom edge, closest to you.

Fold in the sides of the dough over the filling (like a hem) and brush with butter. Fold up the bare edge of phyllo closest to you over them. This way, the filling will remain inside the dough during baking and will not leak out. Starting at the bottom, closest to you, roll up the phyllo over the mound of apples (while tightening the folded edges), until you get a thick and tight roll. It is recommended to brush any exposed edges of phyllo exposed while rolling. Quickly transfer to the parchment-lined baking sheet with the seam side down. Brush the top and sides with butter and sprinkle with 2 tablespoons of the breadcrumb mixture. Prepare the second roll in the same way, and if there is more stuffing, a third as well.

Bake for 30 minutes Serve hot, sprinkled with powdered sugar.

Make ahead: Strudel can be prepared and baked a day or two in advance. After baking, let cool, wrap in aluminum foil, and refrigerate. To serve, reheat in a 180-degree oven for 10–15 minutes. Sprinkle with powdered sugar and serve immediately.