Apple strudel with pecans and raisins

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 7

A fragrant, warm strudel with a crisp, flaky shell and a juicy, spicy apple filling is a sophisticated dessert perfect for any occasion, from a family tea party to a small celebration. And it's much easier to bake than you might imagine. This recipe uses sheets of phyllo dough, which can be found in the prepared foods section. All you need to do is prepare the apple filling by simmering the apples with raisins, pecans, and spices, while cornstarch thickens the filling to the perfect consistency. Serve the strudel in thick slices with a scoop of vanilla ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 cups apple juice
2 tablespoons cornstarch
0.7 kg apples, peeled, cored and sliced 0.5 cm thick (about 5 cups)
0.5 cups dark seedless raisins
3 tbsp. granulated sugar
1 teaspoon ground cinnamon
1/3 cup chopped pecans
4 sheets of phyllo dough
1/3 cup (5 1/3 tablespoons) melted butter
3 tbsp small breadcrumbs
Powdered sugar, for dusting
Vanilla ice cream, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: apples, filo dough, apple juice, pecans, raisin, cinnamon, starch

Cooking the dish according to the recipe:

Preheat oven to 220°C. Line a baking sheet with parchment paper.
In a small bowl, make a paste by mixing 1/4 cup apple juice with cornstarch. Stir until smooth and set aside.

In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar, and cinnamon until the apples are tender, 8 to 10 minutes. Stir in the cornstarch slurry (it may have settled) and add it to the apple filling, stirring constantly, until smooth and free of lumps. Simmer, stirring constantly, for another minute. Remove from heat and let cool. Stir in the pecans, cover, and refrigerate.
Place 1 sheet of phyllo dough on a clean, flat, lightly floured surface. Brush with melted butter and sprinkle with 1 tablespoon of breadcrumbs. Repeat with 2 more sheets of phyllo dough, butter, and breadcrumbs. Place a fourth sheet of phyllo on top. Spread the apple filling evenly over the dough, leaving a 1/2-inch border on all sides. Roll up, tucking the edges under each end, and brush with melted butter.
Carefully transfer the strudel, seam-side down, to the prepared baking sheet. Bake the strudel until golden brown, 15-18 minutes. Remove from the oven and let cool for 15 minutes, then slice into 5cm-thick slices. Dust with powdered sugar just before serving. Serve the strudel as is or with ice cream.

Categories:

recipe / Summer dishes / Autumn dishes / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / European cuisine / Austrian cuisine / German cuisine