Apfelstrudel (Apple Strudel)
Ingredients
- 1 Package phyllo dough, thawed (You could also use puff pastry)
- 3/4 cup Butter, melted
- 2/3 cup Panko breadcrumbs
- 2 lb Apples, peeled, cored, and sliced thinly (Granny smith is good, about 4-5 apples)
- 1/2 cup Golden raisins
- 1 cup Light brown sugar
- 1/2 tbsp Cinnamon
- 1/4 cup Powdered sugar, for dusting
- 1 tbsp Lemon juice
- 2 tbsp Flour
- 1 Egg, for egg wash
The Dough (you could make it by hand, but I recommend store bought phyllo dough)
The filling
Instructions
- Heat oven to 400 degrees.
- Using a clean surface, half the phyllo sheets and then roll out your phyllo dough into two rectangles.
- Using a pastry brush, gently spread 1/4 cup of the melted butter over the dough, being careful to leave about a 1-inch border around the edges.
- Mix the cinnamon and sugar together and set aside.
- Prepare the apples and then mix them with the sugar. Stir and add the flour, 1/4 cup of the butter, and lemon.
- Sprinkle the breadcrumbs evenly over each rectangle. Then place the sugared apples on top of the breadcrumbs. Cover the apples with the raisins.
- Fold the short end of the dough over onto the filling, then fold the sides over as well. this helps keep the filling in. Then, roll the strudel up into a log. You can always use water to help seal edges.
- Carefully transfer the strudels onto a parchment-lined baking sheet, seam side down. Both should fit side by side on the same baking sheet with space between them.
- Brush the top of both strudels with the egg wash. Optional-also add granulated sugar on top.
- Bake for 25-30 minutes or until the dough is golden brown.
- Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing.
- Generously dust with powdered sugar before serving.
German, Apple, Dessert
Read it online:
https://foodandarchaeology.com/recipe/apfelstrudel-apple-strudel/