Imagine a dessert so delightful it could transport you straight to the cozy kitchens of Austria, where generations of family recipes are carefully preserved and lovingly shared. This apple strudel isn't just a recipe—it's a culinary journey that captures the essence of traditional Austrian baking, with layers of flaky phyllo pastry embracing sweet, cinnamon-spiced apples that will make your taste buds dance with joy. Get ready to impress your family and friends with a dessert that looks complicated but is surprisingly simple to master!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Austrian
Serves: 8 servings
Ingredients
- 6 apples, peeled and sliced
- 100g sugar
- 1 tsp cinnamon
- 1 packet phyllo pastry
- 100g butter, melted
- 50g breadcrumbs
- 1 egg, beaten
Instructions
- Preheat your oven to 180°C (350°F). This will ensure that your apple strudel bakes evenly and gets a nice golden color.
- Start by preparing the apples. Peel and slice the 6 apples into thin slices. You can use a mix of sweet and tart apples for a more complex flavor.
- In a large mixing bowl, combine the sliced apples with 100g of sugar and 1 tsp of cinnamon. Toss them together until the apples are well coated. Set aside for about 10 minutes to allow the flavors to meld and the apples to release some moisture.
- While the apples are resting, melt 100g of butter in a small saucepan or microwave. This will be used to brush the phyllo pastry layers.
- Prepare your workspace by laying out a clean kitchen towel or a large sheet of parchment paper. Unroll the phyllo pastry and keep it covered with a damp cloth to prevent it from drying out.
- Take one sheet of phyllo pastry and lay it on the prepared surface. Brush the entire sheet lightly with melted butter using a pastry brush. Repeat this process with 4-5 more sheets, layering them on top of each other, brushing each layer with butter.
- Once you have layered enough sheets, sprinkle 50g of breadcrumbs evenly over the top layer. This will help absorb moisture from the apples and keep the strudel crispy.
- Spread the apple mixture evenly over the breadcrumbs, leaving about a 2-inch border along the edges. Make sure to distribute the apples evenly for consistent baking.
- To form the strudel, carefully lift the edge of the phyllo pastry closest to you and start rolling it over the apple filling. Roll tightly but gently, making sure to keep the filling inside. Tuck in the sides as you roll to seal the filling.
- Once rolled, place the strudel seam-side down on a baking sheet lined with parchment paper. Brush the top with the remaining melted butter and make a few slits on top to allow steam to escape during baking.
- Bake in the preheated oven for 30-45 minutes, or until the strudel is golden brown and crispy. Keep an eye on it to avoid burning.
- Once baked, remove the apple strudel from the oven and let it cool slightly. Before serving, dust the top with powdered sugar if desired.
- Slice the strudel into generous portions and serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Tips
- Choose the Right Apples: Use a mix of sweet and tart varieties like Granny Smith and Honeycrisp for a balanced flavor profile.
- Keep Phyllo Pastry Moist: Always cover unused phyllo sheets with a damp cloth to prevent them from drying out and cracking.
- Butter is Your Friend: Be generous but gentle when brushing butter between layers—this creates those signature crispy, flaky textures.
- Don't Overfill: Leave a border around your pastry when adding apple filling to prevent leaks and ensure clean rolling.
- Room Temperature Matters: Let your strudel rest for 10-15 minutes after baking to allow the filling to set and make cutting easier.
- Serve with Flair: A dusting of powdered sugar and a scoop of vanilla ice cream can elevate this dessert from delicious to extraordinary!
Nutrition Facts
Calories: 351kcal
Carbohydrates: 54g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
