Easy Apple Strudel Recipe (2024)

FAQs

How many layers of phyllo dough should I use? ›

Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked. We recommend using a serrated knife to cut the finished dish to prevent all of the filling from squishing out.

Chef Jürgen suggests adding the filling ingredients in a single layer after rolling out the dough; mixing the filling together prior to assembly will result in a soggy strudel as the sugar will draw the water out from the apples.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

Strudel (in Yiddish, שטרודל, pron. shtrudl) in general is also associated with Ashkenazi Jewish cuisine, particularly of German, Swiss, and Austrian Ashkenazi Jews. Apple and raisin filling is popular, but cabbage has historically also been used as a filling for a savoury strudel.

But for things that are very fluffy and flaky- like Baklava – you'd definitely want to use Phyllo dough. Phyllo dough is lower in fat than puff pastry – but if you use a lot of butter or margarine between the phyllo layers, it might even-out.

Phyllo must be completely thawed and at room temperature for best results. Do not open until all other ingredients are assembled and you are ready to work. Remove any phyllo you don't need for your recipe, re-roll, wrap in plastic and refreeze up to expiration date.

Bake for 1 hour, or until the top is golden and looks crispy. Let sit for 5 minutes before serving.

Easy to confuse due to the similar names, strudel and streusel are actually different types of dessert. An apple strudel has thin sheets of pastry wrapped around the filling, while streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes.

Even an amateur like me can tell the difference immediately: the homemade strudel pastry is soft and elastic while the filo is brittle and papery. Although both are brushed liberally with melted butter before they go into the oven, the Leiths version emerges with a far richer flavour.

What is German apple strudel made of? ›

Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated cooking apples (usually of a tart, crisp and aromatic variety, such as Winesap apples) sugar, cinnamon, and bread crumbs. Strudel uses an unleavened dough.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.

It can also be frozen before baking. Simply wrap well in baking parchment and cling film, then place on a tray and freeze until firm. (You can then remove the tray if you need space.) Freeze for up to six months, then bake from frozen at the temperature stated above for 35-40 mins.

When baked, the strudel has a lovely golden colour and a crispy crust, and before serving is sprinkled with icing sugar for special sweetness. Strudel has its origins from Austro-Hungarian cooking, whilst some claim that the roots can be found in the layered pastry desserts from Turkey.

Apple Filling (Apples, Sugar, Water, Modified Corn Starch, Cinnamon, Salt, Citric Acid, Preservatives (Sodium Benzoate, Potassium Sorbate, Calcium Chloride, Sodium Metabisulfite)), Enriched Bleached Wheat Flour (Flour, Enzyme, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Modified Palm Oil, Water, ...

Apple strudel is considered to be the national dish of Austria, and is the official state pastry of Texas. The Viennese are the ones who made this dish famous with their delicate, thin layers of dough and sweet, tart apple filling.

What is apple strudel? This Austrian dessert is made encases a spiced apple, raisin and walnut filling in layers of flaky pastry. Traditionally, the pliable pastry dough is stretched repeatedly and dropped from shoulder height until it's thin enough to see through.