Desserts > Austrian Desserts > Strudels

Velvet Apple Strudel Recipe

Ingredients with Measurements:
- 6 medium-sized apples, peeled and thinly sliced
- 1/2 cup brown sugar
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 8 sheets of phyllo dough
- 1/4 cup breadcrumbs
- Powdered sugar for dusting

Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush
- Food processor

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a large bowl, mix together the sliced apples, brown sugar, raisins, chopped walnuts, ground cinnamon, ground nutmeg, and salt.

3. Melt the unsalted butter in a small saucepan over low heat.

4. Lay out one sheet of phyllo dough on a clean surface and brush it with melted butter. Sprinkle some breadcrumbs on top.

5. Repeat the process with the remaining phyllo sheets, stacking them on top of each other.

6. Spoon the apple mixture onto the phyllo stack, leaving a 2-inch border on all sides.

7. Fold the short sides of the phyllo stack over the apple mixture, then fold the long sides over to enclose the filling.

8. Carefully transfer the strudel to the prepared baking sheet, seam side down.

9. Brush the top of the strudel with the remaining melted butter.

10. Bake for 35-40 minutes, or until the phyllo is golden brown and crispy.

11. Let the strudel cool for 10 minutes before slicing.

12. Dust with powdered sugar before serving.


Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings

Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 48g
Protein: 4g
Sodium: 150mg
Sugar: 30g
Fiber: 4g

Substitutions for ingredients:
- You can use any type of apple you prefer.
- You can substitute the raisins with dried cranberries or chopped dates.
- You can use pecans or almonds instead of walnuts.

Variations:
- Add a tablespoon of lemon juice to the apple mixture for a tangy flavor.
- Add a teaspoon of vanilla extract to the melted butter for a richer taste.
- Add a tablespoon of rum or brandy to the apple mixture for a boozy twist.

Tips and tricks:
- Make sure to brush each phyllo sheet with melted butter to prevent them from drying out.
- If the phyllo sheets tear, don't worry, just patch them up with some melted butter.
- Don't overfill the strudel, or it will be difficult to roll.

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) and bake for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the strudel on a platter and dust with powdered sugar. You can also garnish with some fresh mint leaves.

Garnishes:
Fresh mint leaves

Pairings:
Serve the strudel with a scoop of vanilla ice cream or whipped cream.

Suggested side dishes:
A green salad or roasted vegetables would make a great side dish.

Troubleshooting advice:
- If the phyllo sheets are too dry, cover them with a damp towel while you work.
- If the strudel is too soggy, sprinkle some breadcrumbs on the bottom of the phyllo stack before adding the apple mixture.

Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients. Store the strudel in the refrigerator to prevent bacterial growth.

Food history:
Strudel is a traditional pastry from Austria and Hungary. It is typically made with phyllo dough and filled with sweet or savory ingredients.

Flavor profiles:
The Velvet Apple Strudel is sweet, nutty, and spiced with cinnamon and nutmeg.

Serving suggestions:
Serve the strudel warm with a cup of coffee or tea.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Austrian

Taste: Sweet, Buttery, Fruity, Flaky, Cinnamon, Cinnamon-Spiced