Apple strudel is a classic Austrian-German dessert, whose dough should be so thin that you can read a newspaper through it. The filling made of apples, raisins, and cinnamon is wrapped in thin filo pastry or hand-stretched strudel dough. Served warm with vanilla ice cream or whipped cream, apple strudel is the epitome of homemade baking in German-speaking countries.
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Peel the apples, remove the cores, and slice them thinly.
Mix the apples with sugar, cinnamon, raisins, and chopped nuts.
Sauté the breadcrumbs in melted butter until golden.
Lay out the sheets of filo pastry, brushing each with butter.
Sprinkle the dough with toasted breadcrumbs, place the filling on top, and roll it up.
Bake for 30-35 minutes at 180°C. Dust with powdered sugar before serving.
Apple strudel has its roots in the Austro-Hungarian Empire and is considered one of the most important desserts in Austrian cuisine.
Serve the Apfelstrudel warm, preferably on an elegant dessert plate. It tastes great with a scoop of vanilla ice cream or whipped cream. You can decorate the dessert with fresh apples or mint for an extra visual effect.
Store leftover apple strudel in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months. To reheat, bake in the oven at 180°C for about 10-15 minutes until hot.
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Comments (2)
Super! Nawet moje dzieci, które są wybredne, zjadły wszystko!
Używam blenderu zamiast rozdrabniania ręcznego - szybciej i gładziej.
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