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Chef’s Recipe

From the Kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Apple Strudel in

Phyllo for Two

Amount Measure Ingredient/Prep Method
1 ½ tbsp sugar
¼ tsp grated lemon zest
1 tsp lemon juice
1 dash ground cinnamon

1 dash ground ginger
1 ½ tbsp raisins
2 ¼ tsp panko bread crumbs
3 tbsp butter, melted for phyllo dough
Salt
Phyllo sheets (7 layers 14 x 9 sheets)
2 Golden Delicious apples, peeled, and cut into 1/2” pieces
Powder sugar; Butter to sauté apples

Preheat oven to 375 F
Toss apples, granulated sugar, lemon zest and juice, cinnamon, ginger, and pinch salt together and sauté on medium heat with a
little butter for 30 seconds in a large frying pan.
Take of the heat, cover and let apples stand for 5 minutes. Transfer apples to colander and let drain, reserving liquid. Return apples
to bowl; stir in raisins and panko.
Stir pinch salt into melted butter.
To make the strudel, put the first sheet of the phyllo dough on parchment paper and brush phyllo sheet with melted butter and dust
sparingly with powder sugar. Repeat with 6 more phyllo sheets, melted butter, and powder sugar, stacking sheets one on top of other.
Arrange apple mixture on top of phyllo dough. Leave a 2 “space on bottom and sides. Using parchment, fold sides of phyllo over
filling, then fold bottom edge of phyllo over filling. Brush folded portions of phyllo with reserved apple liquid. Fold top edge over
filling, making sure top and bottom edges overlap by about 1 inch. Press firmly to seal. Using thin metal spatula, trans-fer strudel to
prepared sheet. Lightly brush top and sides of strudel with remaining apple liq-uid.

Bake until golden brown, 20 to 25 minutes, rotating sheet halfway through baking. Let cool for 3 minutes. Slice strudel into quarters
and serve warm or at room temperature, dusting with extra confectioners’ sugar before serving.

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