Apple Strudel (Austria/Germany)

Apple Strudel (Austria/Germany)

Apple Strudel, or Apfelstrudel, is a beloved pastry originating in Austria and popular throughout Central Europe. Made with thin, flaky layers of dough wrapped around a filling of spiced apples, raisins, and sometimes nuts, this dessert is known for its deliciously tender apples, fragrant spices, and crisp, golden crust.

While traditional strudel dough can be tricky to master, this recipe simplifies the process using pre-made phyllo or puff pastry, making it accessible without compromising on flavor.

Apple Strudel is typically served warm, dusted with powdered sugar, and often accompanied by whipped cream, vanilla sauce, or a scoop of vanilla ice cream. Here’s how you can make this comforting dessert at home.

Ingredients

For the Apple Filling

• 4-5 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) brown sugar
• 1/2 cup (75g) raisins
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup (30g) chopped walnuts or almonds (optional)
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 1 tablespoon melted butter (for tossing the filling)
• For the Dough
• 8-10 sheets of phyllo dough, thawed (or 1 sheet of puff pastry as an alternative)
• 1/4 cup (50g) melted butter (for brushing the dough)

For Topping

• Powdered sugar (for dusting, optional)
• Vanilla ice cream or whipped cream (for serving, optional)

How to Make Apple Strudel

Step 1: Prepare the Apple Filling

Slice and Toss Apples: Place the thinly sliced apples in a large mixing bowl. Add the granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and lemon zest. Toss the apples until well-coated.

Add Raisins and Nuts: Stir in the raisins and nuts (if using), and then drizzle the melted butter over the mixture. Toss everything until the apples, raisins, and nuts are evenly coated with sugar and spices. Set the filling aside to allow the flavors to meld as you prepare the dough.

Step 2: Prepare the Dough

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare the Phyllo Sheets: Lay a damp kitchen towel on your work surface, then place a sheet of parchment paper on top of the towel. This will help prevent the phyllo from drying out.

Layer the Phyllo Dough: Place the first sheet of phyllo dough on the parchment paper, and brush it lightly with melted butter. Place another sheet of phyllo on top and brush with butter again. Repeat until you’ve layered 8-10 sheets, brushing each with butter. If using puff pastry, roll it out slightly on a floured surface.

Step 3: Assemble the Strudel

Add the Filling: Spoon the apple filling along one long edge of the layered phyllo sheets, leaving a 1-2 inch border on the sides. Be careful not to overfill, as this may make the strudel difficult to roll and seal.

Fold and Roll: Fold the side edges over the filling, then carefully roll the dough up from the long side, enclosing the filling. The damp towel can help lift the dough as you roll. Place the strudel seam-side down on the prepared baking sheet.

Brush with Butter: Brush the top and sides of the rolled strudel with more melted butter to help it achieve a golden, crispy crust.

Step 4: Bake the Strudel

Bake: Place the strudel in the preheated oven and bake for 30-35 minutes or until the pastry is golden brown and crisp.

Cool Slightly: Remove the strudel from the oven and allow it to cool for at least 10-15 minutes before slicing. This cooling period helps the filling set and makes it easier to cut.

Step 5: Serve

Dust with Powdered Sugar: Just before serving, dust the apple strudel with powdered sugar for a classic look.

Serve with Accompaniments: Slice the strudel into pieces and serve warm with a scoop of vanilla ice cream, whipped cream, or vanilla sauce, if desired.

Chef’s Note

Selecting Apples: Granny Smith apples are often recommended because they’re firm and tart, balancing the sweetness of the filling. However, Honeycrisp or Pink Lady apples work well too, providing a sweeter flavor.

Working with Phyllo Dough: Phyllo can dry out quickly, so cover unused sheets with a damp towel. Work gently and brush each layer with butter to keep it flaky and golden.

Using Puff Pastry: While not traditional, puff pastry is a good alternative for a simpler approach. It provides a slightly different texture, but the rich, buttery layers work beautifully with the apple filling.

Adding a Splash of Flavor: For added depth, consider adding a splash of apple brandy or rum to the filling, or add a pinch of cloves for extra warmth. This creates a richer, more aromatic strudel.

Storing Leftovers: Apple strudel is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for a day or refrigerated for up to 3 days. To reheat, warm it in the oven at a low temperature to preserve its crispness.

Nutrition Information (Per Serving, based on 8 servings)

• Calories: 270 kcal
• Carbohydrates: 38g
• Protein: 3g
• Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 80mg
• Fiber: 3g
• Sugar: 25g

Note: Nutritional values can vary based on ingredient brands and specific measurements used.

Conclusion

Apple Strudel is a true comfort dessert with a history that spans centuries. It combines the warm, spiced sweetness of apples with a light, flaky pastry crust that’s perfect for any occasion.

Whether enjoyed as a warm, inviting treat on a chilly day or a satisfying conclusion to a festive meal, this Apple Strudel recipe brings the flavors of Central Europe straight to your table. With its tender apples, hint of spice, and crisp pastry, each bite is sure to transport you to the cozy cafés of Vienna.

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