Ingredients with Measurements:
- 1 lb. phyllo dough
- 1 1/2 cups unsalted butter, melted
- 1/2 cup breadcrumbs
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 3 cups peeled and grated apples
- 1/2 cup apricot jam
- Powdered sugar for dusting
Special equipment needed:
- Large baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, mix together the breadcrumbs, raisins, walnuts, sugar, cinnamon, and nutmeg.
3. Add the grated apples to the mixture and stir until well combined.
4. On a clean surface, lay out a sheet of parchment paper and place a sheet of phyllo dough on top.
5. Brush the phyllo dough with melted butter.
6. Sprinkle a layer of the breadcrumb mixture on top of the phyllo dough.
7. Repeat the process with the remaining phyllo dough sheets, butter, and breadcrumb mixture.
8. Once all the layers are stacked, spread the apricot jam on top of the final layer.
9. Roll the phyllo dough into a log shape, tucking in the ends.
10. Place the strudel on a baking sheet lined with parchment paper.
11. Brush the top of the strudel with melted butter.
12. Bake for 35-40 minutes or until golden brown.
13. Remove from the oven and let cool for 10 minutes.
14. Dust with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 420
Fat: 25g
Carbohydrates: 45g
Protein: 5g
Substitutions for ingredients:
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- Pecans can be substituted for walnuts.
- Brown sugar can be substituted for granulated sugar.
Variations:
- Add chopped dried apricots to the filling mixture.
- Use peach or raspberry jam instead of apricot jam.
Tips and tricks:
- Be sure to brush each layer of phyllo dough with melted butter to prevent it from drying out.
- Use a serrated knife to cut the strudel for a clean cut.
Storage instructions:
Store leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the strudel in the oven at 350°F 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 mint.
Garnishes:
Sprinkle chopped walnuts on top of the strudel before serving.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the phyllo dough tears, patch it with a small piece of another sheet of phyllo dough.
- If the strudel is too dry, brush it with a little melted butter before serving.
Food safety advice:
Be sure to wash your hands and all utensils before handling food.
Food history:
Pannónia Strudel is a traditional Hungarian pastry that originated in the Austro-Hungarian Empire.
Flavor profiles:
The strudel has a sweet and nutty flavor with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the strudel warm with a dollop of whipped cream or a scoop of vanilla ice cream.
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Region: Hungarian