Havelland Apfel Und Walnuss Strudel (havelland Apple And Walnut Strudel)
Havelland Apfel und Walnuss Strudel, or Havelland Apple and Walnut Strudel, is a delicious dessert that originates from the Brandenburg region of Germany. This traditional pastry is filled with a sweet and nutty mixture of apples and walnuts, wrapped in layers of flaky pastry, and baked to golden perfection.
Ingredients
- 6 large apples, peeled, cored, and thinly sliced
- 1 cup chopped walnuts
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup breadcrumbs
- 1/2 cup unsalted butter, melted
- 8 sheets phyllo pastry
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the sliced apples, chopped walnuts, granulated sugar, cinnamon, and nutmeg.
- Place one sheet of phyllo pastry 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.
- Spoon the apple and walnut mixture along one long edge of the phyllo stack, leaving a border around the edges.
- Roll up the phyllo stack, enclosing the filling, and place it seam side down on a baking sheet.
- Brush the top of the strudel with the remaining melted butter.
- Bake for 35-40 minutes, or until the strudel is golden brown and the apples are tender.
- 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
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 3g
- Fat
- 12g
Supplies
Baking sheet Pastry brush
Tools
Knife Large bowl
Serving suggestions
Serve the Havelland Apfel und Walnuss Strudel warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For a decorative touch, create a lattice pattern with the phyllo pastry before rolling up the strudel.
Cost
$12