Apple Strudel
by Editorial Staff
Apple strudel is a dish from childhood, but relevant at any age. I propose a wonderful recipe for apple strudel – you will lick your fingers!
Ingredients
- Green apples (peeled and cut into 0.5 cm thick slices) – 2 pcs.
- Red apple (peeled and cut into 0.5 cm thick slices) – 1 pc.
- Frozen (thawed) dough – 10 sheets
- Golden raisins – 1/2 cup
- Apple cider vinegar – 2 tbsp
- Fresh white bread crumbs – 1/4 cup
- Butter (melted, warm) – 8 tbsp
- Walnuts (roasted and chopped) – 1/3 cup (optional)
- White sugar – 1/4 cup + 2 tbsp
- Fresh lemon juice – 1 teaspoon.
- Ground cinnamon – 1/4 teaspoon
- Salt – 1/8 teaspoon.
- Powdered sugar for serving
For the sauce (optional)
- Sour cream – 1/2 cup
- Whipping cream – 1/2 cup
- Sugar – 2 teaspoon
- Vanilla extract – 1/8 teaspoon
- Salt – 1/8 teaspoon.
How to make apple strudel
Directions
- Place the wire rack in the middle position in the oven, and turn on the oven itself to preheat to 235 degrees. Cover the baking sheet with parchment. In a small saucepan over medium heat, bring the vinegar to a boil, pour the raisins into it, cover and remove the saucepan from the stove.
- Heat 1 tablespoon butter in a skillet over medium heat, add bread crumbs and fry, stirring occasionally, for about 2 minutes. Transfer crumbs to a large bowl.
- Drain the raisins and add to a bowl with bread crumbs. Add apples, nuts, 1/4 cup sugar, lemon juice, cinnamon and salt to the raisins, mix well.
- Spread a sheet of parchment measuring 50×40 centimetermetres on the work surface with the long side facing you.
- Put one sheet of filo dough on the parchment on the left hand with the short side facing you. Brush a loaf with melted butter and sprinkle with 1/2 teaspoon of sugar. Put another sheet of dough a little to the right, overlapping with the first sheet, 2.5 centimetermetres. Grease this sheet with butter and sprinkle with the same amount of sugar. Lay the third sheet on the first, overlap with the second, etc. Thus, lay all the sheets on top of each other, greasing with oil and sprinkling with sugar.
- Put the apple filling on the dough, stepping back 8 centimetermetres from the bottom edge and 5 centimetermetres from the sides.
- First, wrap up the empty sides, then the bottom edge, and then roll the product into a roll.
- Gently transfer the apple strudel to the prepared baking sheet, with the overlapping side down. Brush the strudel with the remaining butter and sprinkle with sugar.
- Make cuts on the surface of the strudel with a knife at a distance of 2.5 centimetermetres from each other so that the dough does not swell when baking.
- Place the baking sheet in a preheated oven and bake the strudel for about 15 minutes, until golden brown. Remove the finished apple strudel from the oven and let cool on a baking sheet for about 40 minutes. Sprinkle the cooled apple strudel with icing sugar and serve immediately.
- While the strudel is baking, you can prepare the sauce (optional). Whip the sour cream and cream, leave at room temperature for about 1.5 hours. Add sugar, vanilla and salt to the sauce before serving.
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