Dessert
Austrian apple strudel
- Preparation time
- 1 h 30
- Servings
- serves 8
Ingredients
- Apple — to buy6
- Sugar — to buy80 g
- Cinnamon — to buy1 tsp
- Lemon — to buy1
- Raisins — to buy50 g
- Chapelure — to buy3 tbsp
- Phyllo dough — to buy200 g
- Butter — to buy100 g
Preparation
Peel and core the apples, cut them into thin slices. Mix them in a bowl with the sugar, cinnamon, lemon juice and raisins, and let macerate for 15 minutes.
Melt the butter. Lay a large floured tea towel on the counter and unfold the phyllo sheets, layering them and brushing each one with melted butter.
Sprinkle the last layer with breadcrumbs: they will soak up the apples' cooking juices and keep the pastry crisp.
Drain the macerated apples and spread them in a log along the third of the pastry closest to you.
Using the tea towel, roll the strudel tightly onto itself, folding in the edges halfway through to seal in the filling.
Place it seam-side down on a baking sheet lined with parchment paper, brush with melted butter and bake for 35 minutes at 190°C.
Let it cool for 15 minutes, dust generously with icing sugar before slicing and serve warm, ideally with whipped cream.