Home-style Apple Strudel
By AVISHAG BEN MENASHE
Everyone loves desserts, especially those that incorporate fruit and pastry and that need to be opened to find out what’s inside.
Apple strudel is an amazing pastry that will fill the house with a intoxicating scent of warmth and love that practically no one can resist.
One the original comfort foods, strudel has been a staple in German, Czech and Yiddish homes for centuries, although most food historians accredit Austria with its origins.
The oldest known strudel recipe dates back to 1697, and was quite elaborate.
But this apple strudel just looks complicated.
In fact, the recipe is very simple and easy to make.
It uses filo dough and has lots of thin layers that crackle in your mouth.
To create the dough:
8 sheets of filo dough (thawed in advance)
2 tablespoons of melted butter to brush the dough
5 units of finely ground lotus biscuit
2 tablespoons finely ground nuts
To create the apple filling:
5 large peeled apples
1/2 cup of raisins
1/3 cup of coarsely broken nuts
1 tablespoon of butter
Juice from half a yellow lemon
1/2 teaspoon of ground cinnamon
1 broken and open vanilla stick (gently remove the inside of the stick)
2/3 cup of sugar
1/3 cup of water
For topping the strudel:
1 tablespoon powdered sugar
1 tablespoon of lotus paste
Chop the apples into small cubes,
Heat a pan with a tablespoon of butter, and put the apples in the software. Mix and add the sugar, raisins and nuts. Mix thoroughly.
It is very important to continue to stir over the heat so that it does not burn and stick to the bottom.
Add cinnamon, vanilla and lemon juice and mix well.
Add the water and cook together until the liquids in the pan are reduced.
Once the liquids are reduced, the jam is ready remove from the fire.
Slice baking paper, and open one sheet of dough,
Brush the dough with a little butter and sprinkle over it the biscuits and ground nuts.
Slice over a new layer of another leaf, brush and sprinkle again, doing the same with all the other layers.
Once you have finished brushing all the layers, on the last sheet, place half the amount of apple jam and roll in into a snail shape just to the middle. Continue rolling the dough with the filling to the end.
Bake in a preheated oven at 180 degrees, about 20 to 30 minutes, until the pastry is greased from the top and baked from the inside as well.
Remove and refrigerate.
Before serving, sprinkle over a little icing sugar and a few touches of lotus spread and nuts.
AVISHAG BEN MENASHE is an Israeli-born mother and wife who loves to cook, write recipes and share original tips and ideas that will make cooking in any kitchen a true celebration of life. For more recipes and culinary inspiration, check out her Instagram page.