Description
Sweet Austrian kitchens come alive with classic apple strudel, a delicate pastry dancing with cinnamon-spiced fruit and flaky layers. Crisp apples nestled in gossamer dough create a delightful dessert you’ll savor with pure culinary pleasure.
Ingredients
Scale
Fruits and Filling:
- 1.5 pounds (680 grams) tart apples, quartered, cored, peeled, and sliced
- 3/4 cup (120 grams) golden raisins
- Grated zest and juice of 1 lemon
- 3 tablespoons light brown sugar
Dry Ingredients and Nuts:
- 4 sheets filo dough (10 x 18 inches)
- 1/2 cup (60 grams) fresh white bread crumbs
- 1/2 cup (60 grams) blanched almonds, roughly chopped
- 3 tablespoons sliced almonds
- 1/2 teaspoon ground pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Other Ingredients:
- 4 tablespoons butter, melted
- Confectioners sugar for dusting
Instructions
- Prepare filling ingredients and allow them to macerate at room temperature for 5-10 minutes, releasing natural juices and enhancing flavor complexity.
- Carefully unfurl delicate filo pastry sheets, creating translucent layers using gentle butter application between each sheet.
- Distribute toasted breadcrumbs evenly down the center of the prepared pastry, creating a moisture-absorbing foundation.
- Gently spread the fruit mixture atop the breadcrumb base, ensuring uniform distribution and maintaining structural integrity.
- Meticulously fold pastry edges, rolling the strudel with precise, tight movements to encase the filling completely.
- Shape the rolled pastry into a graceful horseshoe configuration on a lined baking sheet, ensuring seamless edges.
- Generously brush exterior with melted butter and sprinkle sliced almonds across the surface for textural contrast.
- Position in preheated oven at 190°C (375°F), baking for 40-45 minutes until achieving a rich, golden-brown exterior.
- Remove from oven and allow brief cooling period, then delicately dust with powdered sugar before serving.
Notes
- Enhance flavor by toasting breadcrumbs in butter before adding to strudel for a richer, nuttier taste.
- Replace traditional filo with gluten-free pastry sheets to make the recipe suitable for gluten-sensitive individuals.
- Prevent soggy bottom by patting apple mixture dry and using fresh, firm apples for optimal texture.
- Ensure crispy exterior by brushing generously with melted butter and keeping pastry edges sealed during baking.
- Prep Time: 15 mins
- Cook Time: 40-45 mins
- Category: Desserts
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 8
- Calories: 198 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2.5 g
- Protein: 3.5 g
- Cholesterol: 15 mg