Apple strudel and wiener schnitzel are considered the national dishes of Austria. Traced back to 1697, it is often mistaken as being German perhaps because the word strudel means whirlpool in German. When you slice the strudel, the layers resemble a whirlpool pattern.
Inspired by my daughter-in-law’s birthday requisite baked treat, combined with a quick search of apples and fillo, the result was a plethora of apple strudel recipes! I spent a week reading and comparing ingredients and techniques. My recipe below is the best tricks and treats for your favorite folks.
There are a few steps so don’t get discouraged. It truly is easy! No flour! You will not believe that you made this bakery-worthy dish in less than one hour. It is crispy and fragile and recommended to be eaten the day it is made. No problem!
A few tips:
The box of fillo shown has 25 sheets. You will take the box out of freezer the night before baking. Keep the box in the refridgerator until ready to use. They are very fragile. You cannot refreeze them. This recipe is for 1 strudel, and each strudel uses only 8 sheets. Depending on the brand you purchase, you will have enough sheets to make 3 strudels. The extra sheets will age quickly if not used, so I made 3.
Read the entire recipe before you begin.
Because the mixture of bread crumbs and ground almonds has to cool, I made that first. I tripled the ingredients so I had that mixture ready for 3 strudels. If you only plan to make one, you should use the amount of ingredients listed.
Peel and slice your apples before you begin buttering the fillo sheets.
Assemble the strudel on a 12 x 15 cookie sheet lined with 2 sheets of parchment paper or foil. One sheet will be used to roll up the strudel. You will bake it on the remaining sheet. You will add the apples on the 15 inch side.
Optional: add raisins use yellow to compliment the apples and add by hand about 20 on top of apples before rolling. You want the apples to be the star!
Amazing Apple Strudel
Preheat oven 375 degrees. Defrost fillo in refrigerator the night before baking.
Makes one 15 inch strip serves 6-8
Ingredients
8 fillo sheets
1 stick melted butter or 8 Tablespoons Ghee to baste each sheet
Crumb to sprinkle on each sheet - use when cool
3 Tablespoons butter melt in pan
1 cup bread crumbs toast lightly
1/3 cup ground almonds add to bread crumbs
3 apples peeled and thinly sliced (gala, red delicious or yellow delicious or combo)
1/2 cup sugar
1 teaspoon cinnamon
Powder sugar to sprinkle when cool.
Method
Prepared Crumb of bread crumbs and ground almonds so it is cool. This I triple for 3 strudels. See photo. Set aside.
Peel, slice apples add sugar, cinnamon set aside.
Melt 1 stick butter or 8 Tablespoons Ghee. Keep warm. Gather pastry brush.
Remove fillo from refrigerator gently unroll stack of 8 sheets into one pile. Keep rest refrigerated. Place the 8 sheets on a clean towel. Keep them covered as you work.
Place first sheet on the baking pan that you covered with 2 sheets of parchment. It will take up entire 12 x 15 cookie sheet.
Take pastry brush and butter one fillo sheet. Sprinkle 2 Tablespoons bread crumb mixture on fillo sheet. Repeat butter and crumbs for the next 7 fillo sheet creating 8 layers. Take the apples and along the long side of rectangle leaving 1 inch open on 3 sides place apples in a linear pile layer. Use hands. Do not use the liquid in the bottom of bowl. It will make the strudel soggy.
Taking top layer of parchment as a device begin to roll up the fillo. Roll using parchment as a tool. As you begin to roll tuck in the 2 sides of the rectangle to avoid juice leaks while baking. Make sure the seam of your roll is on the bottom when you finish rolling. Toss the parchment away. You will bake on the remaining sheet. See photo. Butter the entire roll with the pastry brush. Do not cut steam slits like pie.
Bake 30 minutes at 375.
Cool completely. Sprinkle with powder sugar. Serve from cookie sheet to avoid crumbling.
Take your bows! 👏
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| Crumb of butter, bread crumbs, ground almonds |
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| Brush for butter or barbeque! |
