Apple Strudel

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.

• Prep time: 25 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 374
• Protein: 4 g
• Carbs: 47 g
• Fat: 18 g

Ingredients

• 3.3 piece Phyllo dough ( whole sheets )
• 2.7 piece Malus domestica Borkhausen Gala ( thinly sliced )
• 66.7 g Minimum butter sweet ( melted )
• 40 g Brown sugar
• 33.3 g Raisin
• 1.3 tsp Cinnamon powder
• 26.7 g Breadcrumbs ( toasted in butter )
• 20 g Hazelnut ( crushed )
• 0.3 piece Citrus limon (L.) Burm. f. ( juiced )

Instructions

1. Preparing the apples

   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. Mixing the filling

   In a large bowl, mix the apples with brown sugar, cinnamon, raisins, and crushed hazelnuts. Let it rest so the flavors meld together.

3. Toasting the breadcrumbs

   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. Assembling the strudel

   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. Rolling and finishing

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days at room temperature under a cloth. Reheat for 5 minutes in a hot oven to restore crispiness.