Posts Tagged ‘strudel’


Cheater’s Apfelstrudel

November 21, 2009

The colours are indeed a bit off, but I made the strudel in the evening and my living room does not have good lighting

Saying apfelstrudel is almost as fun as eating it. Almost. But you have you say it with a German accent.

This is a cheater’s apple strudel because it uses store-bought phyllo sheets instead of making the dough from scratch. I swear to attempt to make one from scratch one day soon, and I salute those who do so, but I think the phyllo really does make for a good substitute. Just a note on phyllo sheets… they are incredibly easy to work with, despite what some sources make it seem. They don’t dry up that quickly, and they don’t rip that easily either. Unless you lack opposable thumbs, you should be fine.

You can easily vary this recipe to fit your own tastes. If you like a thicker crust, use more phyllo. If you like your filling to be extra sweet, add more sugar. You can also use any nuts or dried fruit you like.

Cheater’s Apple Strudel
(makes one strudel)

– 6 sheets of phyllo pastry
– 1/2 stick of butter
– 2 large apples, or 3 medium apples (a tart variety are best, but almost any will do)
– 2 tbs of lemon juice
– 2 tbs of honey (or corn syrup)
– 1/4 cup of sugar
– about 50 gr of ground almonds (I toast and grind them myself in my little coffee grinder with a teaspoon of sugar)
– a couple handfuls of  coarsely chopped nuts and/or dried fruit.

1. Thaw phyllo sheets according to manufacturers directions. Usually this means overnight in the fridge, or a few hours at room temperature. Be sure to unfold the sheets gently, checking to make sure that they have thawed.
2. Peel and core apples, and chop into small cubes about 2cm (1 inch) thick.
3. In a separate bowl, mix apples with lemon juice, sugar, honey and any nuts and dried fruit you want to add. Set aside.
4. Melt and cool butter.
5. Place first phyllo sheet on a tea towel. Using a pastry brush, gently brush on melted butter over the entire sheet. You can also use a spoon, which is what I used before I owned a pastry brush, but it’s more work. Sprinkle sheet with about two teaspoons of ground almonds.
6. Place the next phyllo sheet directly on top, brush on butter, sprinkle almonds, and repeat for the remaining sheets.
7. Spoon the apple filling along one edge of the phyllo sheets, leaving about 2cm (1 inch) from the ends. Try to keep the filling as compact as possible.
8. Start rolling the phyllo pastry over the filling. Once the filling is covered, tuck in ends and continue rolling.
9. Place the strudel onto a cookie sheet covered with parchment paper. If I am out of parchment, I sometimes cover the cookie sheet with aluminum foil and lightly butter it. I would not recommend baking the strudel right on top of the cookie sheet because some caramelised juices from the apples are likely to spill onto the sheet while baking. Using parchment paper makes for the easiest clean-up.
10. Place strudel into a preheated over (180 degress C/350 degrees F) and bake for about 35 minutes.
11. Let cool for a good half an hour, but serve warm. After slicing, sprinkle the pieces with icing sugar.

Thank you to my younger brother Jeremy, the best hand model