Apple Strudel (or Apfel Strudel in German) is one of the most popular Central European desserts. It can be made with store bought phyllo pastry sheets or you can make it from scratch, which is much more complicated. I often make my own phyllo dough, but when I’m in a hurry, store bought sheets work as well. This time I decided to share with you a more simple version of this recipe.
Apple Strudel
Servings: 10
Ingredients
- 9 phyllo pastry sheets
- 2 Tbsp bread crumbs
- 1 kg apples peeled and sliced, 2 lb
- Tbs about 6 sugar
- 1 tsp cinnamon
- oil for brushing
- powdered sugar for sprinkling
Instructions
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In a bowl, combine apples with sugar and cinnamon.
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Place 1 phyllo leaf on a kitchen towel and brush lightly with oil. Place a second leaf on top and brush with oil again. Repeat until 3 leaves have been used. Sprinkle ⅓ bread crumbs on the top phyllo leaf. Spoon ⅓ of the apple filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Lift towel, using it to roll leaves over filling, jelly roll fashion. Place the strudel on a baking tray, seam side down. Brush top of the strudel with oil.
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Repeat the entire procedure until you use all pastry and filling. You will get 3 strudels.
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Bake in 350 degrees F (175 degrees C) preheated oven for about 30-45 minutes or until the pastry is golden and crisp.
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Take out of the oven. Allow the strudel to cool for at least 10 minutes. Sprinkle with powdered sugar and serve.
Hi
How do you make your own phyllo pastry. I always watched my mother stretching it out over a table but I don’t know what the ingrediants for the pastry were.
Some day I will post the recipe for homemade phyllo pastry. Until then, I can tell you that I use 400 g (about 3 1/3 cups) flour, about 1 cup (to 1 1/4) lukewarm water, 2 tsp white vinegar and 1 tsp salt. The water should not be too warm, but neither cold. The dough should be soft and you should let it rest (covered) after mixing for at least 2-3 hours on a warm place. Then you stretch at in the same way your mother did.