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Tips for Perfect Apple Dumplings
Use small apples to ensure the fruit is tender when the pastry's done.
Use a melon baller to hollow out the apples, leaving a half inch or so of flesh at the bottom to keep the filling from leaking out the bottom.
Pack the filling into the centers and fold a pastry squares around each apple. Shape any leftover dough scraps into leaves.
Brush the pastry with egg wash, and bake as directed.
As with pie crusts, cover the dumplings with foil if the pastry starts browning too soon.
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Tips for Making Strudel
Strudel shows off the baker's art, as the dough requires special handling: it is stretched so thin you can read the newspaper through it. Phyllo dough makes a fine substitute for homemade strudel dough.
Start assembling the strudel on parchment paper. For a crisp, airy crust, sprinkle fresh sugared breadcrumbs between the layers of butter-brushed phyllo.
Spoon in the apple filling.
To roll up the strudel, use one hand to gently lift the edge of the parchment, and the other hand to carefully roll the strudel up like a jellyroll, gradually lifting the paper up higher as you roll the strudel into a neat log.
Tuck the edge of the dough underneath the roll, and use the paper like a sling to lift the strudel onto the baking sheet.
Bake the strudel on the parchment-lined baking sheet until the crust is golden brown.
