This classic apple strudel (Apfelstrudel) is a well-known dessert all around the world, especially in Europe. Apple strudel is a Germen-Austrian dessert that is made of sweet apple-cinnamon mixture, covered with crispy phyllo dough layers.
For the dough:
- Phyllo dough, 8 sheets
- 3-4 tablespoons Melted butter, for brushing
For the filling:
- 3 Apples, peeled and diced
- 1/3 cup (50g) Raisins
- 1/4 cup (40g) Walnuts , chopped
- 1/2 cup (60g) Breadcrumbs
- 3 tablespoons (45g) Butter
- 1/2 teaspoon Cinnamon
- 1/3 cup (67g) Sugar
- 1/8 teaspoon Salt
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- Powdered sugar
- Preheat oven to 350F (180C). Soak the raisins in warn water or in rum for 20 minutes.
- Make the filling: in a medium size pan, melt the butter over low-medium heat. Add the breadcrumbs and toast for 2-3 minutes. Remove and set aside.
- In a large bowl, mix diced apples, lemon juice, lemon zest, sugar, cinnamon, salt, drained raisins, chopped walnuts.
- Lay a thin kitchen towel on the counter. Place 1 sheet of phyllo dough on the towel. Brush the phyllo with melted butter, then Layer with 7 additional phyllo sheets, brushing each layer with some of the butter mixture.
- Brush the last layer with melted butter and sprinkle the breadcrumb mixture, spread the apples over the breadcrumbs on the long side, leaving 2-inches (5cm) on the edges.
- Fold the short edges over the filling, then, roll the strudel. Gently transfer to a baking tray. Brush the top of the strudel with melted butter.
- Bake for about 40-45 minutes, or until golden brown.
- Allow to cool slightly. Dust with powdered sugar before serving.