Apfelstrudel Recipe – German, Australian Special
Apfelstrudel is a famous Austrian dessert that has become popular across Central Europe. It features a flaky, buttery pastry filled with spiced apples and raisins, often served warm with a dusting of powdered sugar.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
Apfelstrudel Ingredients:
- Phyllo or Strudel Dough: 1 package (about 10 sheets)
- Apples: 4 large, tart (such as Granny Smith), peeled, cored, and thinly sliced
- Raisins: 1/2 cup (75 grams), soaked in warm water and drained
- Sugar: 1/2 cup (100 grams)
- Ground Cinnamon: 1 teaspoon
- Ground Cloves: 1/4 teaspoon
- Butter: 1/2 cup (115 grams), melted
- Breadcrumbs: 1/2 cup (60 grams), lightly toasted
How to make Apfelstrudel:
Prepare Filling: In a bowl, combine sliced apples, drained raisins, sugar, cinnamon, and cloves. Mix well and set aside.
Assemble Strudel: Lay out one sheet of phyllo dough and brush with melted butter. Sprinkle with breadcrumbs. Repeat with remaining sheets.
Add Filling: Arrange apple mixture along one edge of the dough. Roll up tightly, tucking in the sides as you go.
Bake: Place on a baking sheet lined with parchment paper. Brush with remaining melted butter.
Bake: Bake at 375°F (190°C) for 25-30 minutes, or until golden brown and crispy.
Serve: Dust with powdered sugar and serve warm.
Recipe Notes:
Handle phyllo dough carefully to prevent tearing; work quickly to keep it from drying out.
Serve Apfelstrudel with whipped cream or vanilla ice cream for a delightful dessert.
