Ingredients with Measurements:
- 6 medium-sized apples, peeled, cored, and thinly sliced
- 1/2 cup Bettelmatt cheese, grated
- 1/2 cup raisins
- 1/2 cup walnuts, chopped
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 10 sheets phyllo dough
- Powdered sugar for dusting
Special equipment needed:
- Parchment paper
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced apples, Bettelmatt cheese, raisins, walnuts, brown sugar, cinnamon, nutmeg, and salt. Mix well.
3. Lay out a sheet of parchment paper on a flat surface. Place one sheet of phyllo dough on top of the parchment paper. Brush the sheet with melted butter.
4. Place another sheet of phyllo dough on top of the first sheet. Brush with melted butter.
5. Repeat the process until all 10 sheets of phyllo dough are stacked on top of each other, with melted butter brushed on each sheet.
6. Spoon the apple mixture onto the phyllo dough, leaving a 2-inch border around the edges.
7. Fold the edges of the phyllo dough over the apple mixture, tucking in the sides to create a neat package.
8. Brush the top of the strudel with melted butter.
9. Bake the strudel in the preheated oven for 35-40 minutes, or until the phyllo dough is golden brown and crispy.
10. Remove the strudel from the oven and let it cool for 10 minutes.
11. Dust the top of the strudel with powdered sugar.
12. Slice the strudel into 8 pieces and serve warm.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 17g
- Saturated fat: 7g
- Cholesterol: 30mg
- Sodium: 170mg
- Total carbohydrates: 41g
- Dietary fiber: 3g
- Sugars: 25g
- Protein: 5g
Substitutions for ingredients:
- Instead of Bettelmatt cheese, you can use any other semi-hard cheese, such as Gouda or Cheddar.
- Instead of raisins, you can use dried cranberries or chopped dates.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- You can add a tablespoon of lemon juice to the apple mixture for a tangy flavor.
- You can add a tablespoon of rum or brandy to the apple mixture for a boozy flavor.
- You can add a teaspoon of vanilla extract to the apple mixture for a sweet flavor.
Tips and tricks:
- Make sure to brush each sheet of phyllo dough with melted butter to prevent it from drying out and cracking.
- Use a sharp knife to slice the strudel to prevent the phyllo dough from crumbling.
- Serve the strudel warm with a scoop of vanilla ice cream for a delicious dessert.
Storage instructions:
- Store the leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the strudel, preheat the oven to 350°F (175°C). Place the strudel on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the strudel on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
- Fresh mint leaves
- Whipped cream
- Caramel sauce
Pairings:
- Serve the strudel with a cup of hot coffee or tea.
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Mixed green salad with vinaigrette dressing
Troubleshooting advice:
- If the phyllo dough cracks while you're working with it, don't worry. Simply patch it up with a little melted butter and continue working.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the strudel in the refrigerator to prevent bacterial growth.
Food history:
- Bettelmatt cheese is a semi-hard cheese that originated in the Swiss Alps. It is made from the milk of cows that graze on the high-altitude pastures of the region.
Flavor profiles:
- The Bettelmatt Apple Strudel is a sweet and savory dessert that combines the flavors of tart apples, nutty cheese, and warm spices.
Serving suggestions:
- Serve the strudel as a dessert after a hearty meal.
Related Categories
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Region: German
Taste: Sweet, Tart, Buttery, Cinnamon, Nutty, Cinnamon-Spiced