Dessert
Apfelstrudel (Germany)
- Preparation time
- 1 h
- Servings
- serves 8
Ingredients
- Apple — to buy6
- Raisins — to buy50 g
- Sugar — to buy80 g
- Cinnamon — to buy1 c. à c.
- Lemon — to buy1
- Chapelure — to buy3 c. à s.
- Phyllo dough — to buy200 g
- Butter — to buy100 g
- Sucre glace — to buypour saupoudrer
Preparation
Peel, core and thinly slice the apples (2-3 mm). Put them in a bowl with the raisins, sugar, cinnamon and lemon juice, mix and let sit for 10 minutes so the apples release a little juice.
Melt the butter. Lay a clean tea towel on the counter, place a sheet of phyllo on it, brush it with melted butter, then repeat with 5 more sheets, buttering each layer: this layering is what gives the strudel its crispness.
Sprinkle the last sheet with breadcrumbs: they will soak up the apple juice while baking and stop the pastry going soggy.
Drain the apples and spread them in a thick line over a third of the pastry closest to you, leaving a 3-4 cm margin on the sides.
Fold the side edges over the filling, then, using the tea towel, roll the pastry tightly onto itself to form a firm log.
Place the roll, seam-side down, on a baking sheet lined with parchment paper, and brush it with the remaining melted butter.
Bake for 35-40 minutes at 190°C (preheated oven), until nicely golden and crisp.
Let it cool for 15 minutes before slicing, then dust generously with icing sugar before serving.