Apples are available all year round and all apple desserts are delicious, full of flavor and aroma! Yes, apple pies and apple tarts are the favorites of many, but today we shall give you some quick and easy apple strudel recipes so that you can add one more delicacy to your culinary repertoire.
Apple Strudel (Apfelstrudel) is a traditional dessert widely popular in Germany and Austria. It is believed that the strudel was invented in Austria, and the Viennese strudel with apples, raisins and cinnamon is still considered a classic. Strudel is made from thin dough, in which the soft apple filling is rolled. The authentic strudel dough is thin and elastic, and it is stretched into large sheet. Mastering the art of stretching such dough takes time and experience. Nowadays, there are many versions of the authentic recipe with filo dough or puff pastry, which can be used for tartlet shells as well.
How to Serve and Store Apple Strudel?
Apple strudel can be served sprinkled with powder sugar. Optionally, you can top with vanilla ice cream, homemade vanilla sauce or whipped cream.
The strudel can be stored in an airtight container in the refrigerator for up to 3 days! To reheat it, warm it in the oven at 350°F/180C.
How to Make Filo Dough Apple Strudel?
3 large apples, peeled, cored and sliced
1/3 cup granulated sugar
1/2 teaspoon cinnamon
2 tablespoons brandy
1/2 cup raisins
Pinch of salt
1/2 cup walnuts, very finely chopped
10 sheets phyllo dough, thawed
1/2 cup unsalted butter
1/4 cup bread crumbs
Confectioners’ sugar, for dusting
In a large skillet, combine the apples, granulated sugar, cinnamon, brandy, raisins, and salt. Cook over medium heat, stirring frequently, until the liquid from the apples dissolves and the apples are soft, 10 to 12 minutes. Stir in the walnuts and set aside to cool.
Preheat the oven to 350F/180C and line a baking sheet with parchment paper.
Place 1 filo sheet on a clean work surface with the long side facing you. Brush the sheet with melted butter. Layer with four additional filo sheets, brushing each layer with the melted butter.
Spread half of the breadcrumbs followed by half of the apple mixture (on top of the breadcrumbs) about 2 inches/5cm from each side. Fold the sides of the filo over the filling, then fold the bottom edge of the filo over the filling. Roll up and carefully transfer to the prepared baking sheet, seam side down. Repeat the process with the remaining filo sheets and apple filling. Brush the top of the strudels with the remaining butter. With a sharp knife, cut diagonal slits in 2-in/5cm intervals through the top layers of the dough just to the filling.
Bake until the strudels are golden brown, about 30 minutes. Let cool for at least 20 minutes. Transfer the strudels to a cutting board and slice. Dust with confectioners’ sugar, then serve warm or at room temperature.
Easy Puff Pastry Apple Strudel Recipe
1 package (2 sheets) frozen puff pastry, thawed in room temperature
4 tbsp white sugar, divided
2 tbsp flour
½ tsp cinnamon
½ cup walnuts, finely chopped
3 tbsp light brown sugar
2 tbsp breadcrumbs
1 beaten egg with 1 tsp water, for brushing
Preheat the oven to 350F/180C. Line a baking sheet with a parchment paper and set aside.
Peel, core, and chop apples into 1/2-inch cubes. Place them in a bowl and add 2 tablespoon of white sugar, flour, and cinnamon. Toss well and set aside for 15 minutes so the apples can release their juice.
Combine nuts, brown sugar, the remaining 2 tablespoon of white sugar, and breadcrumbs in another small bowl. Stir well and set aside.
Roll out the thawed puff pastry on a lightly floured work surface to stretch out a little. Sprinkle half of nut mixture in the center of the pastry leaving 1-inch/2,5cm from both sides. Spoon half of apple mixture on top of nut mixture.
Lift the front side of pastry and fold over the filling. Lift the opposite side of pastry and fold over. Pinch the sides down to seal. Carefully transfer the strudel to a prepared baking sheet, placing the seam-side down. Tuck both ends under. Repeat the same on the other pastry sheet.
Brush the strudels with egg wash and make slits for the steam to escape. Bake the strudel in a preheated oven for 40-45 minutes until golden brown. Let the strudel cool for 10 minutes.