Recipe: Apfelstrudel (Apple strudel)
A reader of this blog, Careena, asked me on my Facebook page: “How about strudel with phyllo dough?”.
And how could I say no to an interesting recipe request? 🙂
The apple strudel is a traditional pastry from Vienna, although it probably comes from the Ottoman Empire as a variation on baklava. The strudel is currently popular in all former domains of the Austro-Hungarian empire, which included the northern part of Italy: that’s how I knew the apfelstrudel before, but I had never made it.
A big difficulty of this recipe is making the phyllo dough, which must be rolled out to a ridiculous level of thinness. I’ve seen people stretching a very small piece of dough to cover completely a big kitchen table. That was too much for me, so I decided to buy phyllo dough (I actually make every thing from scratch in pastry, please allow me to buy just this!). 😀
Once you buy the phyllo dough at the supermarket, making a strudel becomes super easy: let the apples macerate with sugar, add the raisins and orange zest and then roll the phyllo dough around this filling before baking.
It is quite a healthy dessert with little fat and “not so many” calories (i.e. you can find much worse on this website), so enjoy this Austrian delicacy without restraint!
|1 tablespoon||Orange zest (grated)|
|6 sheets||Phyllo dough|
|10g||Ground almonds (or almond flour)|