There are two ways to go about making that classically Austrian dessert known as the strudel. The first involves getting your hands dirty and diving into an all day pastry-making session. The second comes from Kurt Gutenbrunner's Neue Cuisine and is considerably less labor intensive but just as tasty.
The secret to this incredibly easy Apple Strudel comes from the freezer section in the form of phyllo dough. Brushing the dough with copious quantities of clarified butter and confectioners' sugar makes for a shatteringly flaky crust that's wrapped around a a sweet-tart apple-sour cream filling studded with currants, raisins, and walnuts. Baked in a 450°F oven for a brief 15 minutes, the pastry browns while the apples retain just the right amount of crisp and tart.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of 'Neue Cuisine' to give away.