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1
As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.
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2
Place the apples into a large pot on the stove over medium-high heat.
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3
Add the pineapple, sugar, 1 cup water and salt.
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4
Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes.
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5
Stir often to prevent burning on the bottom.
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6
Cool, then stir in nuts.
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7
Refrigerate the apple filling at least overnight.
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8
Filling will last in the refrigerator for up to a week in an airtight container.
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9
Preheat the oven to 350 degrees F.
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10
In a pot, melt the butter over very low heat.
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11
A white foam will form as the top layer.
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12
Skim off the foam with a spoon.
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13
Once the foam is removed, add the oil.
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14
Stir and remove from the heat.
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15
On a sheet of waxed paper, lay out the first layer of phyllo dough.
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16
(Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.)
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17
Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough.
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18
Sprinkle with the breadcrumb mixture over the entire surface.
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19
Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.
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20
Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough.
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21
Do not overstuff or the strudel will burst when baking.
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22
Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style.
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23
As you roll, fold the sides inwards to form sealed edges as you continue to the end.
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24
End with the seam-side down.
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25
Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down.
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26
Then brush the roll all over with the butter/oil mixture.
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27
Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each.
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28
Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.
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29
Bake until golden brown, 40 to 45 minutes, depending on your oven.
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30
During baking, baste 4 to 5 times with the butter/oil mixture.
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31
Cut into pieces while still hot so the crust won't break.
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32
Cook's Note: Unbaked rolls can be frozen.
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33
Just thaw and bake when ready.
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34
Baked strudel rolls can also be frozen but need some time in the oven to heat and to crisp them up.
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35
Again, cut while hot.
