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.
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
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the sliced apples, raisins, granulated sugar, and cinnamon.
- Place one sheet of phyllo dough on a clean surface and brush it with melted butter. Sprinkle with breadcrumbs.
- Repeat the process with the remaining phyllo sheets, stacking them on top of each other.
- 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.
- Transfer the strudel to a baking sheet and brush the top with melted butter.
- Bake for 35-40 minutes or until golden brown.
- 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