What is the strudel and how to make an apple strudel or apfelstrudel
With the name of strudel we are before a wonderful and exquisite sweet cake typical of center of Europe, where in fact it is tremendously known and popular in countries like Germany, where it comes from to be more precise and accurate.
His name literally means something like 'swirl', a name that you will only discover why when you make it and / or have it in front of you to taste it and eat it.
Although it admits a wide diversity of ingredients, with different flavors, textures and finishes, the truth is that the most popular is the German apple strudel, known by those countries with the name of Apple strudel.
It is an exquisite sweet, made up of tremendously juicy caramelized apples, which are traditionally accompanied by nuts and cinnamon, which gives it that touch and that characteristic aroma.
Regarding its exterior, although the most common and traditional is to opt for Filo pastry (also known as pasta brick), there are also those who prefer a mass as popular as puff pastry. The result? It is simply delicious: we will enjoy an exquisite light dessert, crunchy and tasty, and not at all fatty.
Its preparation is really simple and easy, and only requires a few ingredients and follow a few steps. In addition, its great versatility make it a dessert that combines well with ice cream (vanilla is preferred by many), with natural yogurt ... or even alone.
It's more, it is very important to serve it hot, so that it contrasts with the ingredient with which you accompany it.
Apple strudel recipe (apfelstrudel)
This time we are going to learn how to prepare a traditional apple strudel, using brick paste (or phyllo dough), in the same way that it is made in a basic way in Germany.
- 4 red apples (if you wish you can also use greens)
- 1 package of phyllo dough
- 35 gr. of nuts
- 40 gr. of butter
- 1 handful of raisins
- 2 tablespoons of brown sugar (or 3 tablespoons of brown sugar)
- Cinnamon powder
- Icing sugar
Preparation of the apple strudel:
- First proceed to wash the apples well, peel them and remove the heart. Cut them out and cut them into small squares.
- Part the butter in half and one of these halves put it in a non-stick pan, heating over medium heat to let it melt little by little.
- When the butter has melted add the apples cut into pieces and stir well little by little until the apple softens, for at least 5 minutes.
- Now add the brown sugar and cinnamon powder, stir well and add the water. Re-stir well to get the apples to caramelize (usually 5 or 7 minutes more will be enough). Add the raisins and mix again.
- Now reserve and let it cool.
- Meanwhile, preheat the oven at 200 ° C for 15 minutes.
- Put the rest of the butter in a small bowl and melt it in the microwave in a few seconds.
- Put baking paper on top of the place where you are going to work the dough, and spread a sheet of phyllo dough. Rub it a little with the melted butter and place another sheet on top.
- Place a little of the apple filling on top, but always in the center and leaving space on the sides so you can roll the dough without problems.
- Now it's time to fold the left side over the padding, fold the lower and upper edges inward (over the padding), and continue rolling to the right side until it closes completely.
- Do the same with another more phyllo dough, until you finish with the apple filling.
- When you have finished paint the strudel with a little more butter.
- Line a baking tray with baking paper, place the strudel carefully in the tray and bake for 10 to 15 minutes, removing them from the oven when you notice that the dough has turned golden brown.
- Now remove them from the oven and let them rest for a few minutes.
- Ready! Now you can enjoy your tempered apple strudel.
- To finish, when serving, add icing sugar over your strudel.