Ingredients
- 300 g strudel or phyllo dough
- 1 kg tart apples, peeled and sliced
- 120 ml Québec maple syrup
- 80 g fresh breadcrumbs
- 60 g melted unsalted butter
- 75 g raisins
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 pinch salt
Method
- Toss the apples with maple syrup, raisins, cinnamon, lemon juice, and salt; rest for 15 minutes, then drain lightly.
- Toast the breadcrumbs in 20 g butter until golden.
- Stretch or layer the dough, brush with the remaining butter, and scatter over the breadcrumbs and apples.
- Roll tightly, seal the edges, brush with butter, and bake at 175 °C for 40–45 minutes.
- Rest for 15 minutes before slicing.
Conversion and rationale
Original sweetener (classic version): 120 g granulated sugar in the apple filling
Conversion used: Replace 120 g sugar with 120 ml maple syrup; drain excess apple-maple juice before filling so the dough stays crisp; bake at 175 °C instead of 190 °C.
Why Quebec maple syrup: Maple deepens the apples' acidity with caramel and wood notes while helping the filling remain juicy. The drained syrupy juices can be spooned over each slice instead of discarded.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →