Franconian Apple Strudel

This Franconian Apple Strudel is a classic dessert that originated in the Franconian region of Germany. It features a flaky pastry filled with sweet and tangy apples, cinnamon, and raisins, making it the perfect treat for any occasion.

Franconian Apple Strudel

Ingredients

  • 4 large apples, peeled, cored, and thinly sliced
  • 1/2 cup raisins
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup breadcrumbs
  • 1/2 cup melted butter
  • 6 sheets phyllo dough
  • 1/4 cup powdered sugar for dusting

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix the sliced apples, raisins, granulated sugar, and cinnamon.
  3. Place one sheet of phyllo dough on a clean surface and brush it with melted butter. Sprinkle with breadcrumbs.
  4. Repeat the process with the remaining phyllo sheets, stacking them on top of each other.
  5. Spread the apple mixture along one edge of the phyllo stack, leaving some space at the edges. Fold the edges over the filling and roll the strudel.
  6. Transfer the strudel to a baking sheet and brush the top with melted butter.
  7. Bake for 35-40 minutes or until golden brown.
  8. Let the strudel cool for a few minutes, then dust with powdered sugar before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Fat
12g
Protein
3g

Supplies

Baking sheet Pastry brush

Tools

Knife Bowl

Serving suggestions

Serve the apple strudel warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips & tricks

For a variation, you can add chopped nuts such as walnuts or almonds to the apple filling for extra crunch.

Cost

$10