Kasher's Kitchen: Apple Strudel

Apple Strudel

A few months back I accidentally bought a filo pastry I thought it was pastry puff, so I just kept it in the freezer, then I forgot about it. Yesterday, my refrigerator broke down and had to remove all the items in the freezer to fix it. While removing the items I found the filo pastry that has been there for a while un-noticed and will expire soon also. Since, it already thawed so I make use of it to bake Apple Strudel.

It is already a decade since the last time I bake Apple Strudel, since my household is not actually a fan of it, they will eat if have, if not they will not ask or none of them crave for it. Perhaps, the reason is, it is nice when it is warm and freshly baked and not anymore after a day, even re-heat it, you will not get the same crispiness as it was freshly baked. Anyway, I hope they will like my apple strudel this time since it's been long time I didn't bake this. I was wondering how the bakeshop makes it crispy even after a day, they must have added something and I am not interested to know as I know it is not healthy at all. :-).

The recipe I am using here is from the recipe book title “The Complete Book of Baking” by Carole Clements, which I bought decade ago. This is also the book that helped me to learn how to bake from simple cookies to bread and cakes. I may share more of the recipe I use from this book when I bake them.

Hope you will like this recipe. The recipe is not sweet and adding the lemon juice balances the sweetness of the apple and the sugar.

Apple Strudel Recipe

From: “The Complete Book of Baking” by Carole Clements

Ingredients: (serves 10-12)

75g / ½ cup Raisins

30ml / 2 tbsp brandy (optional) (or can substitute with water)

8 pcs apples

90g / ½ cup soft dark brown sugar

5ml / 1 tsp ground cinnamon

Grated rind and juice of 1 lemon

25g / ½ cup breadcrumbs

50g / ½ cup chopped nuts (pecan/walnut/peanut)

12 sheets thawed filo pastry

175g / ¾ cup butter, melted

Icing (confectioners’) sugar, for dusting

Instructions:

Soak the raisins in the brandy (if using) or water for at least 15 minutes

Peel, core and thinly slice the apples.

In a bowl, combine the sugar, cinnamon and lemon rind. Stir in the apples and half of the breadcrumbs

Add the raisins, nuts and lemon juice, and stir until blended. You may use a plastic glove to mix the apples mixture so that it mix well.

Pre-heat the oven at 190 degC/375 degF. Line the baking sheets with parchment or baking paper or you can just grease it.

Carefully unfold the filo sheets. Keep the unused sheets covered with kitchen towel or parchment paper to prevent drying. Lift off one sheet and place on a clean surface and brush with melted butter. Lay a second sheet on top and brush with butter. Continue until you have a stack of six buttered sheets.

Sprinkle a few tablespoons of breadcrumbs over the last sheet and spoon half of the apple mixture along the bottom edge on the strip.

Starting at the apple-filled end, roll up the pastry, as of a Swiss roll. Place on the baking sheet, seam side down, and carefully fold under the ends to seal. Repeat the procedure to make the second strudel. Brush both with butter.