The Best Mouthwatering Easy Apfelstrudel
If you make me decide between a chocolate cake and an apple strudel ... I will probably go straight for the apple strudel. Not that I don't like a chocolate cake, the rich (and heavy) taste of a good quality chocolate but the strudel is something completely different. It's a whole new level of deliciousness. It's fresh, aromatic, surprising and a bit rebelious.
I remember when I was a little girl my Granddad sitting on the sofa and telling me stories while peeling apples for the apfelstrudel my Granny was about to make. We will just sit one across the other and talk, while he will peel and peel and peel. The recipe I grew up is in the family since the 1920s. My great-grand-uncle married an Austrian woman and she used to make it for my great-grandma when she was a little girl. It was the only dessert I know Granny Eini to had made, ever. She wasn't much of a sweet-tooth, except when it came to the apfelstrudel. I suppose she liked it mostly because it reminded her of the tall pretty blond that used to bring her pretty ribbons and dresses when she was little. Or maybe it was just indeed the only sweet threat she truly liked, who knows. However, all three of us, my Granny, my Mum and I, always loved it and the recipe, so easy and so delicious, has become an inseparable part of our menus. And it's so so so aromatic and delicious, you'll want to eat it all by yourself.
Ingredients:
- 500gr filo pastry (one pack)
- 500gr apples, peeled, the core cleaned, and grated
- 100gr brown sugar + some for sprinkling
- 50gr chopped walnuts
- 50gr raisings
- cinnamon, to your taste
- 2tbsp oil
- slightly sweetened warm water
How-To:
- Preheat the oven to 180C and line a flat baking tray with parchment.
- Mix the apples with the brown sugar, cinnamon, walnuts and raisins.
- Unroll the filo pastry, take two sheets (if it's from the finer one) or one (if it's from the turkish one)
- In the middle of the sheet place some of the apple mixture. Spread it from the top to the bottom of the sheet.
- Using either your fingers or a pastry brush, oil slightly one side of the filo sheet.
- Closing it vertically, so that the filling is left in the middle, roll the pastry. The apples must end up in the middle of the whole strudel.
- Put the rolled pastry in the baking tray and continue doing the same with the rest of the sheets.
- When all are rolled and arranged in the tray, oil slightly the top of the pastry.
- Sprinkle on top with some brown sugar and put in the oven.
- Bake for 15-20 minutes, or until slightly brown on top.
- When it reaches the desired colour, turn off the oven and take them out of it.
- Sprinkle aboundantly with the warm water and cover with clean tea towel.
- Put back in the oven for at least 10 more minutes or until it seems like the water has evaporated.
- Serve with whipped cream, vanilla ice-cream, custard, dusted with icing sugar or just like that.
- Enjoy while is still slightly warm. Preferably in good company!
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| Mine were slightly burned but they still tasted sehr gut! |
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