Italian-Style Apple Strudel

Many associate strudel only with Austria, but it also is common in northern Italy’s Trentino-Alto Adige region. For this version, we were inspired by the ingredients traditionally used there: golden raisins, citrus zest, pine nuts and, of course, apples. We found that overlapping, buttering and sugaring sheets of store-bought phyllo made a beautifully crisp shell for the tender, fruity filling. But handling delicate phyllo to fill and form a single large strudel can be tricky, so instead we make two smaller ones and bake them side by side on the same baking sheet. The combination of tart Granny Smith apples and a sweet-crisp variety that doesn’t disintegrate during baking is best. Honeycrisp, Fuji and Gala all work wonderfully. Phyllo in the U.S. typically is packaged as 9-by-14-inch sheets or larger 13-by-18-inch sheets. The former can be used as is, but the latter need to be halved crosswise (use a chef’s knife to simply cut through the stack after unrolling it). You will need a total of about 24 phyllo sheets; a one-pound box contains more than enough. The strudel is delicious warm or at room temperature, and vanilla ice cream or gelato is an excellent embellishment. Unsliced leftovers, refrigerated for a day, reheat surprisingly well. Place on a parchment-lined baking sheet and bake at 350°F for 15 to 20 minutes.