Apfelstrudel, a classic German pastry, is a harmonious blend of textures and flavors—from the crispy, flaky crust to the sweet and spicy apple filling within. The dish’s humble appearance belies its complex taste, with each layer of pastry enveloping spiced apples and raisins, often accompanied by a touch of rum or lemon for added depth. The strudel is a beloved dessert that’s both comforting and elegant, commonly dusted with powdered sugar and served with whipped cream or vanilla ice cream, creating a delightful contrast of warm and cold when eaten.
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Ingredients:
- 1 1/2 pounds of tart apples, peeled, cored, and sliced
- 1/2 cup of raisins
- 3/4 cup of sugar
- 1 teaspoon of cinnamon
- 1/4 cup of breadcrumbs
- 1/2 cup of melted butter
- 1 package of phyllo dough
- Powdered sugar for dusting
Instructions:
- Preheat your oven to 375°F (190°C).
- Toss apples with raisins, sugar, and cinnamon.
- Brush each phyllo sheet with melted butter, layering them.
- Sprinkle breadcrumbs over the dough, then add the apple mixture.
- Roll the dough and seal the ends.
- Bake until golden, about 30 minutes.
- Dust with powdered sugar before serving.
Apfelstrudel is a testament to the traditional German baking, often enjoyed as a finale to a hearty meal.
The origin of Apfelstrudel is often linked to the influence of the Turkish baklava during the Ottoman Empire’s siege of Vienna. The strudel has since become a staple in German and Austrian cuisine, with recipes passed down through generations.