Austrian Apple Strudel

Ingredients

• 4 large apples, peeled, cored, and thinly sliced 4 large apples, peeled, cored, and thinly sliced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 cup (50g) breadcrumbs 1/2 cup (50g) breadcrumbs
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 8 sheets phyllo pastry 8 sheets phyllo pastry
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugar: 22g)
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, toss the sliced apples with lemon juice and zest.
3. 3.
   In a separate bowl, mix together the sugar, cinnamon, and breadcrumbs.
4. 4.
   Lay one sheet of phyllo pastry on a clean surface and brush it with melted butter. Repeat with 3 more sheets, brushing each layer with butter.
5. 5.
   Sprinkle half of the breadcrumb mixture evenly over the layered phyllo pastry.
6. 6.
   Arrange half of the sliced apples on top of the breadcrumb mixture.
7. 7.
   Roll the pastry tightly, starting from one end, to form a log shape. Repeat the process with the remaining phyllo pastry, butter, breadcrumb mixture, and apples.
8. 8.
   Place the strudels on a baking sheet lined with parchment paper and brush the tops with melted butter.
9. 9.
   Bake for 30-35 minutes, or until the strudels are golden brown and crispy.
10. 10.
    Remove from the oven and let them cool slightly before dusting with powdered sugar.
11. 11.
    Serve warm and enjoy!

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best flavor and texture.
• Phyllo pastry — Keep the phyllo pastry sheets covered with a damp cloth while working to prevent them from drying out and becoming brittle.
• Breadcrumbs — Use plain breadcrumbs without any added seasonings to allow the apple flavors to shine through.
• Lemon zest — Grate the lemon zest finely to ensure it distributes evenly throughout the apple filling.
• Powdered sugar — Sift the powdered sugar over the strudel just before serving for a beautiful presentation.

Tips & Tricks

• To prevent the strudel from becoming soggy, sprinkle a thin layer of breadcrumbs over the phyllo pastry before adding the apple filling.
• If you prefer a sweeter strudel, you can add a handful of raisins or chopped walnuts to the apple filling.
• Serve the strudel warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Leftover strudel can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes before serving.
• For a decorative touch, create a lattice pattern on top of the strudel by crisscrossing thin strips of phyllo pastry before baking.

Serving advice

Serve the Austrian Apple Strudel warm as a delightful dessert. Cut it into slices and place them on individual plates. Dust each slice with powdered sugar and, if desired, serve with a side of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To present the Austrian Apple Strudel beautifully, place a slice on a dessert plate and lightly dust it with powdered sugar. You can also garnish the plate with a sprig of fresh mint or a drizzle of caramel sauce for an elegant touch.