Strudel is a filled and rolled treat that features ultracrisp pastry and a fruit or nut filling and it typically takes all day to prepare. We wanted to transform this intricate dessert into an easy bar cookie. We used phyllo dough for the pastry, layering the thin sheets with melted butter and a little sugar. On top of this base, we spread a thick paste made from rich nuts, dried fruits we liked the contrast of sweet apple and tart sour cherries and warm cinnamon. We cooked the fruits with sugar and water and then combined the syrupy mix in the food processor with a generous amount of pecans, one whole egg, and a couple of egg whites to bring it together. The filling was rich and full-flavored, but the pièce de résistance was the topping. We took more phyllo, rolled it up, and cut it into ribbons that baked up supercrisp, providing a crackly contrast to the moist filling. Phyllo dough is also available in larger 18 by 14-inch sheets; if using, cut them in half to make 14 by 9-inch sheets. Don’t thaw the phyllo in the microwave; let it sit in the refrigerator overnight or on the counter for 4 to 5 hours. While working with the phyllo, cover the sheets with plastic wrap and then a damp dish towel to prevent drying. Walnuts can be substituted for the pecans.
Ingredients
- 1 cup dried apple slices
- ¾ cup packed (5¼ ounces) light brown sugar
- ½ cup dried tart cherries or cranberries
- ½ cup water
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups pecans, toasted
- 1 large egg plus 2 large whites
- 7½ tablespoons unsalted butter, melted
- ¼ cup (1¾ ounces) plus 2 teaspoons granulated sugar
- 20 (14 by 9-inch) phyllo sheets, thawed
- Cook apples, brown sugar, cherries, water, cinnamon, and salt in medium saucepan over medium-high heat until syrup has thickened, 6 to 8 minutes. Let cool completely, about 1 hour.
- Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.
- Pulse pecans in food processor until roughly chopped, about 5 pulses. Add apple mixture and egg and whites and process until smooth paste forms, 20 to 30 seconds.
- Set aside 2 tablespoons melted butter in small bowl. Set aside 4 teaspoons granulated sugar in second small bowl. Brush bottom of prepared pan with 1½ teaspoons melted butter. Trim phyllo dough to measure 13 by 9 inches, reserving scraps.
- Lay 1 phyllo sheet in pan bottom, brush with 1½ teaspoons melted butter, and sprinkle evenly with 1 teaspoon granulated sugar. Repeat with 9 more phyllo sheets, smoothing each layer before brushing with 1½ teaspoons melted butter and sprinkling with 1 teaspoon sugar (you should have total of 10 layers of phyllo). Spread filling evenly over phyllo. Roll up remaining phyllo sheets into log and cut into ¼-inch-wide ribbons; repeat with scraps. Toss phyllo ribbons with your fingers in bowl to fluff up and break apart. Layer phyllo ribbons over filling.
- Drizzle reserved melted butter evenly over top, then sprinkle reserved granulated sugar evenly over top. Bake until top is light golden brown, 35 to 40 minutes, rotating pan halfway through baking. Let bars cool completely in pan on wire rack. Using foil sling, remove bars from pan. Cut into 24 pieces before serving.
