Apfelstrudel
(Apple Strudel) Recipe

Origin: German Period: Traditional

Ingredients:

1kg tart apples, sliced
150g raisins
1 tbsp grated lemon zest
150g sugar
2 tsp cinnamon
140g ground almonds
240g fillo leaves, (about 1/2 box, thawed)
380g butter, melted
200g bread crumbs, finely chopped

Apfelstrudel
(Apple Strudel) Preparation:

Method:

Mix the apples with the raisins, lemon rind, sugar, cinnamon, and almonds in a bowl then set aside. Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 100g of the butter.

Melt 100g of butter in a pan, stir-in the breadcrumbs and cook until lightly browned. Sprinkle 140g of the cooked crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 7cm strip along the narrow end of the fillo, leaving a cm border. Lift the towel and use it to roll the leaves over the apples, (as in making a Swiss [jelly] roll). Brush the top of the strudel with butter and sprinkle with 2 tbsp crumbs. Repeat the entire procedure for the second strudel. Bake the strudels in an oven pre-heated to 190°C for 20 to 25 minutes, until browned.

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Welcome to the Celtnet Recipes Page for Apple Strudel

Apfelstrudel(Apple Strudel) Recipe

Origin: German Period: Traditional

Ingredients:

Apfelstrudel(Apple Strudel) Preparation:

Method:

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