Apple Strudel

Apple Strudel
Although the contenders of its origin are the Austrians and Germans it does not concern us here, since pretty much all Central Europe and the Balkans have to show similar "pies" in roll form and fruit inside. Infinite variations but the combination of thin, crisp phyllo pastry sheet in layered form of the roll and the soft, sweet fruit inside is the winner of taste.
Wonderful aromas, mild acidic flavors, sweet surprises from the presence of the jam & raisins and very crispy phyllo pastry sheet make this dessert excellent. The almond ground offers refined tones on the palate.

work: 30′ time: 1h:15′ medium:

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Apple Strudel Apple Strudel

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Ingredients (~10 servings)

  • 6 phyllo pastry sheets
  • 4 apples Golden Delicious or Granny Smith, large (~1kg)
  • 1 lemon juice & zest
  • 120g (4.2 oz) butter
  • 100g (3.5 oz) caster sugar
  • 1 tsp vanilla extracts
  • 1 tsp cinnamon
  • 1 tbsp blond raisins
  • 100g (3.5 oz) almond ground
  • 2 tbsp apricot jam
  • almond slivers for garnish
Wash, remove the peel and cut apples in 4. From each slice of apple clean the inside of the stem and seeds. Cut them into thin slices.
We collect the slices of apple in a large and deep pan. First remove the zest from the lemon, then sprinkle the apples with a little juice to each addition of apples, so that they do not tan.
After we dissect and collect all the apples in the pan, add the powdered sugar, vanilla, cinnamon and 20g (0.71 oz) butter.
Mix and place the pan over medium heat. Cook the apples for 5' only, just to evaporate the apple juice. Remove from heat and let the apples cool.
When the apples have cooled in the pan, add 2 tablespoons almond ground, raisins and jam. Mix.
Melt the remaining butter and leave aside to cool slightly. You will need it for the phyllo.
Onto the workbench spread a greaseproof paper and roll up there a crust. Butter…
… and sprinkle 2 strong tablespoons almond ground. On top place the second phyllo and repeat greasing-dusting, until all the phyllo end.
At the edge of the long side of the last phyllo, add the mixture to the pan along.
With the help of the release paper roll wrap and let the union down. Charting at intervals the phyllo sheet in the roll surface.
Butter the roll with remaining butter and sprinkle with almond slivers. Carefully transfer it to the baking pan with non-stick paper.
Bake in preheated oven with air at 180℃ (356℉, Gas Mark:4.2) in the lower rack for 45'-50' or until you get gold and blonde color and is cooked in foil on the underside. We see carefully lifting with a metal spatula. Allow to cool on a wire basis and then sprinkle with powdered sugar and cinnamon.
Apple Strudel Apple Strudel Apple Strudel Apple Strudel

Author Zambia G. Sifaki

Apple Strudel Apple Strudel