Apple Strudel with Pine Nuts
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Appears in Cook's Illustrated November/December 2016, America's Test Kitchen TV
Unless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a wet filling is usually a recipe for disaster. We wanted a strudel recipe for the rest of us.
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WHY THIS RECIPE WORKS
Most modern phyllo-based versions of strudel have tough layers of phyllo on the underside, while the sheets on top shatter before you even cut a slice. Meanwhile, fillings collapse and leak everywhere, despite the bread crumbs supposedly ad...
