Viennese Apple Strudel
It doesn't matter if served warm or cold, apple strudel is always appreciated by lovers of fine desserts. Good with whipped cream.
Preparing the apples: To ensure that your strudel does not turn soggy, choose crisp apples and avoid ones that are too ripe. Also, avoid cutting the apples too small, since they will soften while baking.
Preparation Time30 min
Preparation Time - Text30 mins, plus resting
Cooking Time40 min
Cooking Time - Text40
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party
Five Ingredients or LessYes
Mealbrunch, dinner, lunch
Taste and Texturefruity, sweet
Type of Dishdessert
- 2¼ lb (1kg) Golden Delicious apples
- ½ cup raisins
- ½ cup granulated sugar
- ½ cup chopped blanched almonds
- 3 tbsp dark rum
- ½ tsp pure vanilla extract
- Grated zest of ½ lemon
- 4 sheets thawed frozen filo dough
- 4 tbsp butter, melted, plus more for the baking sheet
- 2/3 cup fresh bread crumbs
- Confectioners sugar, for garnish
Preheat the oven to 350°F (180°C). Butter a large baking sheet. Peel, core, and cut the apples into ½ in (13mm) dice. Combine in a bowl with the raisins, sugar, almonds, rum, vanilla, and lemon zest.
Place a filo sheet on a work surface and brush with melted butter. Repeat with the remaining pastry sheets.
Sprinkle the bread crumbs over the pastry, leaving a 1in (2cm) border. Spoon the filling over the bread crumbs. Fold in the short sides to cover about 1in (2.5cm) of the filling. Starting from a long side, roll up the pastry, tucking in the filling if it escapes. Transfer to the baking sheet and brush with melted butter.
Bake for 30–40 minutes, brushing with the remaining melted butter after 20 minutes, until golden brown.
Let cool on the baking sheet. Sift liberally with confectioner's sugar. Serve warm, or at room temperature.
2008 Dorling Kindersley