Apple Strudel
Ingredients
- 3.3 pcPhyllo dough (whole sheets)
- 2.7 pcMalus domestica Borkhausen Gala (thinly sliced)
- 66.7 gUnsalted butter (melted)
- 40 gBrown sugar
- 33.3 gRaisin
- 1.3 tspCinnamon powder
- 26.7 gBreadcrumbs (toasted in butter)
- 20 gHazelnut (crushed)
- 0.3 pcCitrus limon (L.) Burm. f. (juiced)
Method
Paper-thin pastry that cracks with every bite, revealing a tender, tangy apple center. The scent of cinnamon and browned butter fills the kitchen as soon as it leaves the oven.
- 1
Peel the gala apples, core them, and slice into very thin layers. Drizzle with lemon juice to prevent browning. The slices should be almost translucent.
- 2
In a large bowl, mix the apples with brown sugar, cinnamon, raisins, and crushed hazelnuts. Let it rest so the flavors meld together.
- 3
Melt 30g of butter in a pan. Toss in the breadcrumbs and stir until golden brown and smelling of toasted bread. This will soak up the fruit juices.
- 4
Lay a sheet of phyllo pastry on a clean towel. Brush with melted butter. Layer 4 more sheets, buttering each layer. The pastry should be very pliable.
- 5
Spread the breadcrumbs over one-third of the pastry, then top with the fruit. Roll tightly using the towel for support. Tuck in the edges to seal the filling.
- 6
Place the roll on a baking sheet, seam-side down. Brush with butter. Bake at 180°C for 40 minutes until the crust is deep golden and crispy.
Frequently asked questions
How do you get this dish right?
- Don't skimp on the butter between the pastry layers; it's the secret to the flakiness.
- Wait 15 minutes before slicing, otherwise the filling will spill out.
- If the apples are too juicy, slightly increase the amount of breadcrumbs.
How long does this dish keep?
Keeps for 2 days at room temperature under a cloth. Reheat for 5 minutes in a hot oven to restore crispiness.
