The Homemade Apple Strudel Recipe is a Viennese speciality, this is delicious served warm or cold.
4 tbsp unsalted butter, melted,
plus extra for greasing
2 1⁄4lb (1kg) crisp apples, such as Gala or Braeburn
finely grated zest of ½ lemon
3 tbsp rum
¼ cup raisins
½ cup sugar
few drops of pure vanilla extract
1⁄3 cup blanched almonds, chopped
4 sheets filo pastry 10 x 18in (25 x 45cm),
thawed if frozen
½–2⁄3 cup fresh bread crumbs
confectioner’s sugar, for dusting
1 Preheat the oven to 350°F (180°C).
2 Grease a baking sheet. To make the filling, peel, core, and cut the apples into pieces. Place in a bowl and mix with the lemon zest, rum, raisins, sugar, vanilla extract, and almonds.
3 Place a sheet of filo on a clean work surface and brush with melted butter. Lay another sheet on top and brush with butter. Repeat with the remaining pastry sheets.
4 Sprinkle the breadcrumbs over the pastry, leaving a 3⁄4in (2cm) border.
5 Spoon the filling over the bread crumbs and fold the edges of the short sides over the filling. Roll the pastry, starting from one of the longer sides, and press the ends together tightly.
6 Transfer the strudel to the baking sheet and brush with a little melted butter.
7 Bake in the oven for 30–40 minutes, brushing the strudel with the remaining melted butter after the first 20 minutes.
8 Remove the strudel from the oven and allow to cool on the baking sheet. Sprinkle with confectioner’s sugar and serve warm or cold.
The uncooked strudel can be stored in the refrigerator a few hours before baking. The cooked strudel can be warmed in the oven 1 day later.
|Homemade Apple Strudel|