Easy Apple Strudel With Flaky Phyllo Crust Recipe: This recipe for apple strudel is easy and tastes great. To make the apples taste warm, warm spices like nutmeg and cinnamon are added. Then, it is wrapped in filo pastry, which bakes into a flaky, tasty dessert that you will love. This is a great dessert for Thanksgiving or Christmas because it has warm spices and lots of apples in the fall.
Easy Apple Strudel With Flaky Phyllo Crust Recipe
This recipe for apple strudel is not only simple to make but also delicious. Nutmeg and cinnamon are two examples of warm spices that are added to apples in order to give them a warm flavor. Following that, it is encased in filo pastry, which, when baked, transforms into a delicious dessert that is flaky and delicious. Because of the warm spices and the abundance of apples that are available during the fall, this dish is an excellent choice for Thanksgiving or Christmas.
Ingredients :
- 6 (114 g) Filo pastry sheets (or 5)
- 4 tbsp (60 g) Unsalted butter melted
- 4 tbsp Breadcrumbs
- ¼ cup Chopped nuts (pecans, walnuts)
Apple filling
- 1 lb (450 g) Apples (4 apples)
- 1 tbsp Lemon juice
- 2 tbsp (4 tbsp) Fresh orange juice (or rum)
- ¼ tsp Kosher salt
- ¾ cup (165 g) Brown sugar (light )
- ½ tsp Cinnamon (powder)
- ¼ tsp Nutmeg (fresh grated)
- ½ cup (60 g) Chopped Dried fruit (raisins, apricots, or cranberry)
- ½ cup (70 g) Chopped nuts (pecans, walnuts)
Instructions
- Warm the oven up to 190°C/375°F/Gas Mark 5. To make an apple, wash, peel, and core it. Half each one, then quarter it, and then cut each quarter into three slices.
- 1 lob of apples Add the sliced apples to the bowl with the rest of the filling and mix well. Mix it well. Take the bowl and put it somewhere else. Make the apple filling right before you bake the pie, or the apples will leak too many juices.
- 1/2 cup fresh orange juice, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 cup chopped dried fruit, and 1/4 cup chopped nuts.
- Prepare the filo by laying it out on a clean surface and opening it up. Spread melted butter on top of each filo, and then, one at a time, sprinkle each one with chopped nuts or breadcrumbs.
- For best results, make sure the filo pastry is thawed and kept covered with a damp cloth so it doesn’t dry out.
- As you go from the bottom to the top of one side, flip it towards the middle. Then do the same thing with the other side. This stops tearing that isn’t necessary.
- 4 tablespoons melted unsalted butter, 4 tablespoons breadcrumbs, and 1/4 cup chopped nuts.
- Toss the apples with the rest of the breadcrumbs. Mix it well. On one side of the filo, pile up the apple mixture. Leave two inches of space around the edges so you can fold them in.
- Fold the edges of the filo over the apple to make a package shape. Then, turn it over and tuck the edges under so the apples are on top. This will stop the strudel from being able to open.
- One piece of filo doesn’t last very long, which is why we need six to eight sheets to cover all the layers from a single roll.
- Bake: Lay the strudel seam-side down on a baking sheet lined with parchment paper. Melt some butter and brush it on top.
- Put it in the middle of the oven and bake for 30 minutes, or until it turns golden brown.
- Cool—Let it cool for 5 minutes on the baking sheet, then move it right away to a platter. After it has cooled, dust it with sugar powder.
- If the baking sheet has too much juice, move the strudel right away to a different platter so the juice doesn’t soak into the filo pastry. 1/2 cup of powdered sugar
Nutrition :
- Calories 200
- Fat 7.5 g
- Saturated Fat 3.2 g
- Trans Fat 0.2 g
- Polyunsaturated Fat 4.1 g
- Monounsaturated Fat 0 g
- Cholesterol 11 mg
- Sodium 123 mg
- Potassium 0 mg
- Carbohydrates 33.4 g
- Fiber 2 g
- Sugar 23.2 g
- Protein 1.9 g
- Vitamin A 0 IU
- Vitamin C 0 mg
- Calcium 0 mg
- Iron 0 mg
FAQ
Q1. How long will this strudel keep?
The apple strudel can be left out at room temperature for two to three days. It will stay fresh for about a week if you wrap it well and put it in the fridge.
Q2. What is the difference between a strudel and a streusel?
A strudel is a sweet treat made with many thin layers of pastry, most often filo pastry. And a streusel is a crumbly mix of butter, sugar, and flour that is often put on top of baked pies and desserts like apple pies, cakes, and crumbles.
Q3. Can I freeze this strudel?
You can freeze this, yes. To keep it from crumbling, freeze it flat on a baking sheet first. After that, put it in a ziplock bag and wrap it well in parchment paper. It’s better to let it thaw overnight in the fridge than on the counter. Put it back in the oven and heat it up again. Do this for 35 to 40 minutes at 180 C.
Q4. What is the difference between filo and puff pastry?
Gluten-free filo is a thin pastry made with only flour, salt, and water. The word “filo” means “leaves.” Puff pastry, on the other hand, is made with layers of dough that are made with eggs, sugar, flour, and lots of butter. Also, filo is thin, crisp, and delicate when it’s baked. Also, puff pastry is thick, flaky, and rich.
Q5. Can I use puff pastry instead of filo for this strudel?
Popcorn dough can be used to make a strudel. But filo and puff pastry are not at all the same. It will be different in the end. But both are still very tasty. Also, the puff pastry is flakier, like my apple turnover with pleats.
