This German Apple Strudel aka Apfelstrudel is layered upon layers of paper thin buttery pastry and filled with juicy apple filling. Top it with a scoop of vanilla ice-cream for the perfect dessert!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4 Servings
INGREDIENTS:
- 1 Strudel Dough or Filo Pastry
- 1 kg Apples
- 1 Lemon Juice
- 80-100g Sugar, as required
- Raisins (soaked in rum if you like)
- Cinnamon
- 150g Melted Butter
- For the Nutty Breadcrumbs
- 100g Breadcrumbs
- 3 tbsp Butter
- 3 tbsp Grated Hazelnuts
- * Icing Sugar for Dusting
DIRECTIONS
- Have the strudel dough/ filo pastry sheets read.
- To prepare the nutty breadcrumbs, heat the butter in a pan until it bubbles up. Add the breadcrumbs and fry slowly over a moderate heat until golden brown. Towards the end, stir in the grated nuts, cook through quickly and remove from the heat.
- Peel the apples, cut into slices and quickly sprinkle with lemon juice. Then, depending on the acidity of the apples, add a suitable amount of sugar and mix in a generous pinch of cinnamon.
- Pre-heat the oven to 180C and grease a suitable baking tin with butter.
- Brush the strudel pastry/ filo pastry sheets with butter and lay them in a double layer on baking paper.
- Distribute nutty breadcrumbs over around half of the dough. Scatter the apples and raisins over it. Coat the remaining surface of the dough generously with melted butter, fold in the edges at the sides and roll up the strudel. Seal the ends well and lift the strudel into the baking tin using the baking paper.
- Coat with melted butter and bake for 30-40 minutes until golden brown.
- Remove the finished strudel, leave to cool down and sprinkle with icing sugar.
- Serve cool or cold with home-made vanilla Chantilly or vanilla sauce.