Apple Strudel
Strudel is one of the most famous Hungarian desserts. You can buy it in most pastry shops and in small take-out kiosks. Strudel is a type of sweet roll filled with cottage cheese, cherries or apples. The strudels that I came across most often were made with phyllo pastry.
The recipe for apple strudel, that I would like to share with you below is also based on phyllo pastry. I did not make the pastry at home, I got some from the store. The reason was very simple, preparing this pastry at home takes up an extreme amount of time, which I myself did not have. The store-bought pastry turned out to be sufficient and just as tasty.
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Ingredients for apple strudel.
- 800 g apples (I used Jonagold)
- 100 g unsalted butter
- 50 g breadcrumbs
- 1 full teaspoon of cinnamon
- 50 g crystal sugar
- 250 g phyllo pastry
- 1 tablespoon of apple cider vinegar
- caster sugar for dusting the strudel
How to make apple strudel.
Put 30 g of butter and the breadcrumbs into a pot. Fry over a medium heat for 1-2 minutes, then add sugar, cinnamon, vinegar and peeled and diced apples. Fry for an additional 4-5 minutes then let it cool down.
Dissolve 70 g of butter. Brush each sheet of the phyllo pastry with the melted butter, leaving a little butter to cover the top of the strudel. Put the sheets of the pastry on top of each other then put the apples on the pastry. Place the apples at the edge of the long side, leaving 3 centimetres at all edges. Place the shorter sides of the pastry a little over the filling and roll the pastry into a roll along the long side. Place the strudel in a rectangular baking tin or directly on a baking tray lined with paper. Brush the top of the strudel with melted butter and place it in an oven preheated to 180 degrees Celsius for an hour. Once baked, allow the strudel to cool down, then dust its top with caster sugar.
Good to know when making apple strudel.
Each piece of phyllo pastry had a size of 30 by 35 centimetres.
I baked the strudel in a metal baking tin which measured 30 by 10.5 centimetres. In my opinion, it is better to bake the strudel in a tin, as this prevents the apples from overflowing while baking.
Do you like cakes with apples? If so, try our recipe for Apple and custard cake.
