Apple strudel made with filo pastry

Votes: 27

Time: 1 hour 50 min.
Complexity: easily
Servings: 6 - 8

Apple strudel made from filo dough - a detailed recipe.

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:

7 thawed sheets of filo dough
5 celery, peeled, cored, halved and thinly sliced Granny Smith apples
1/2 cup apple juice
1/2 cup light raisins
1/2 cup brown sugar (packed), plus extra for sprinkling
1 tbsp. ground cinnamon
1 tbsp. granulated sugar
1/4 cup chopped pecans
200 g of butter, cut into pieces
Whipped cream for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: filo dough, apples, apple juice, brown sugar, pecans, cream, cinnamon, raisin

Cooking the dish according to the recipe:

In a small bowl, combine apple juice and raisins and let sit for 15 minutes.

In a saucepan, combine apples, brown sugar, and 1/2 cup water. Bring to a boil and simmer until the apples are soft and tender. Let cool.

Combine cinnamon, granulated sugar, and pecans. Melt 2–4 tablespoons (60 g) of butter.
Lay out a sheet of filo dough, brush it with butter, sprinkle with a little of the nut-sugar mixture, and place another sheet on top. Repeat until all 7 sheets have been used.

On the last greased baking sheet, place the stewed apples in a horizontal line across, leaving 2.5 cm on each side.

Gently roll the dough away from you into a log shape. Pinch the edges with your fingers, brush the surface with butter, and sprinkle the top with more brown sugar.

Bake in the oven until lightly browned and crispy on top, 35-40 minutes. Let cool and serve with whipped cream, cut into 5cm-thick slices.

Categories:

recipe / Desserts / Sweet pies, tarts and casseroles / German cuisine

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