Ingredients with Measurements:
- 6 Otaheite apples, peeled and sliced
- 1/2 cup brown sugar
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 8 sheets phyllo dough
- Powdered sugar for dusting
Special equipment needed:
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the sliced Otaheite apples, brown sugar, raisins, chopped walnuts, cinnamon, nutmeg, and salt.
3. Brush a baking sheet with melted butter and line it with parchment paper.
4. Lay out one sheet of phyllo dough on a clean surface and brush it with melted butter.
5. Repeat with the remaining sheets of phyllo dough, layering them on top of each other and brushing each layer with melted butter.
6. Spoon the apple mixture onto the center of 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 corners to create a neat package.
8. Brush the top of the strudel with melted butter.
9. Bake the strudel for 30-35 minutes, or until the phyllo dough is golden brown and crispy.
10. Let the strudel cool for 10 minutes before slicing it into portions.
11. Dust the top of the strudel with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 8g
Cholesterol: 30mg
Sodium: 200mg
Total carbohydrates: 40g
Dietary fiber: 3g
Sugars: 25g
Protein: 4g
Substitutions for ingredients:
- Granny Smith apples can be used instead of Otaheite apples.
- Pecans or almonds can be used instead of walnuts.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add a tablespoon of lemon juice to the apple mixture for a tangy flavor.
- Sprinkle a tablespoon of brown sugar on top of the strudel before baking for a caramelized crust.
- Serve the strudel with a scoop of vanilla ice cream or whipped cream.
Tips and tricks:
- Be sure to brush each layer of phyllo dough with melted butter to ensure a crispy crust.
- Use a sharp knife to slice the strudel into portions to prevent the phyllo dough from tearing.
- Leftover strudel can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftover strudel can be stored 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) and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the strudel on a platter and dust with powdered sugar before serving.
Garnishes:
Sprinkle chopped walnuts or cinnamon on top of the strudel before serving.
Pairings:
The strudel pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Serve the strudel with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the phyllo dough tears, patch it up with a small piece of dough and brush with melted butter to secure.
- If the strudel is too dry, brush the top with melted butter before serving.
Food safety advice:
Be sure to wash your hands and all utensils before handling food. Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Strudel is a traditional pastry from Austria and is typically filled with fruit or cheese.
Flavor profiles:
The Otaheite apple strudel is sweet and nutty with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the strudel warm with a scoop of vanilla ice cream or whipped cream.
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Taste: Sweet, Buttery, Cinnamon, Fruity, Cinnamon-Spiced