Apple strudel is a typical traditional dessert in Germany, where it is known as apfelstrudel. Discover how to make it at home easily with this recipe.
With the name of strudel we find ourselves before a wonderful and exquisite sweet cake typical of central Europe, where in fact it is tremendously well-known and popular in countries like Germany, where it comes from to be more precise and exact.
Its name literally means something like ‘swirl’, a denomination that you will only discover why when you make it and/or have it in front of you to taste and eat it.
Although it admits a wide variety of ingredients, with different flavors, textures and finishes, the truth is that the most popular is the German apple strudel, known in those parts by the name of apfelstrudel.
It is an exquisite sweet, made up of tremendously juicy caramelized apples, which are traditionally accompanied by walnuts and cinnamon, which gives it that characteristic touch and aroma.
Regarding its exterior, although the most common and traditional is to opt for filo pastry (also known as brick pastry), there are also those who prefer a dough as popular as puff pastry. The result? It is simply delicious: we will enjoy an exquisite light, crunchy and tasty dessert, and not at all greasy at all.
Its preparation is really simple and easy, and it only requires a few ingredients and to follow a few minimal steps. In addition, its great versatility makes it a dessert that combines very well with ice cream (vanilla is preferred by many), with natural yogurt or even alone.
Moreover, it is very important to serve it hot, so that it contrasts with the ingredient with which you accompany it.
Apple strudel recipe (apfelstrudel)
This time we are going to learn how to prepare a traditional apple strudel, using brick dough (or filo pastry), in the same way that it is made in a basic way in Germany.
- 4 red apples (you can also use green if you wish)
- 1 package of filo pastry
- 35 grams of nuts
- 40 grams of butter
- 1 handful of raisins
- 2 tablespoons of brown sugar (or 3 tablespoons of panela)
- Cinnamon powder
- Icing sugar
Preparation of apple strudel:
- First of all proceed to wash the apples well, peel them and remove the core. Break them up and cut them into small squares.
- Cut the butter in half and put one of these halves in a nonstick skillet, heating over medium heat to let it melt little by little.
- When the butter has melted add the apples cut into pieces and stir well little by little until the apple softens, for at least 5 minutes.
- Now add the brown sugar and cinnamon powder, stir well and add the water. Stir well again to get the apples to caramelize (usually 5 or 7 more minutes will be enough). Add the raisins and mix again.
- Now book and let it cool down.
- Meanwhile, preheat the oven to 200ºC for 15 minutes.
- Put the rest of the butter in a small bowl and melt it in the microwave in a few seconds.
- Put baking paper on top of the place where you are going to work the dough, and spread a sheet of phyla dough. Paint it a little with the melted butter and place another sheet on top.
- Place a little of the apple filling on top, but always in the central part and leaving space on the sides so that you can roll the dough without problems.
- Now it’s time to fold the left side over the stuffing, fold the bottom and top edges in (on top of the stuffing), and continue rolling to the right side until it’s completely closed.
- Do the same with one more filo pastry, until you run out of the apple filling.
- When you have finished paint the strudel with a little more butter.
- Line a baking tray with parchment paper; place the strudels carefully on the tray and bake for 10 to 15 minutes, removing them from the oven when you see that the pastry has browned.
- Now remove them from the oven and let them rest for a few minutes.
- Ready! Now you can enjoy your warm apple strudel.
- To finish, when serving, add icing sugar on top of your strudel.