Shandong-style Apple and Walnut Strudel

Ingredients

In this Shandong-style adaptation of the Italian strudel, we incorporate the unique flavors and ingredients of Shandong cuisine. The original strudel typically features a filling of apples, raisins, and cinnamon, while our Shandong-style version adds a touch of ginger for an extra layer of warmth and complexity. Additionally, we use walnuts instead of raisins to provide a delightful crunch and enhance the nutty flavors. The pastry remains true to the original, with its flaky layers that create a delightful contrast to the filling. We alse have the original recipe for Strudel (Trentino-Alto Adige), so you can check it out.

• 4 medium-sized apples, peeled, cored, and thinly sliced 4 medium-sized apples, peeled, cored, and thinly sliced
• 1 cup (100g) walnuts, roughly chopped 1 cup (100g) walnuts, roughly chopped
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) melted butter 1/4 cup (60ml) melted butter
• 8 sheets of phyllo pastry 8 sheets of phyllo pastry
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 4g
• Carbohydrates (total, sugars): 36g, 22g
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the sliced apples, walnuts, granulated sugar, cinnamon, ginger, and salt. Mix well to ensure the apples are evenly coated.
3. 3.
   Brush a sheet of phyllo pastry with melted butter and place another sheet on top. Repeat this process until you have four layers of phyllo pastry.
4. 4.
   Spoon the apple and walnut filling onto the phyllo pastry, leaving a border around the edges. Gently roll the pastry, tucking in the sides as you go, to form a log shape.
5. 5.
   Transfer the strudel onto a baking sheet lined with parchment paper. Brush the top with melted butter.
6. 6.
   Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
7. 7.
   Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for a balanced flavor and texture.
• Walnuts — Toast the walnuts before chopping them to enhance their nutty flavor and add a delightful crunch to the strudel.

Tips & Tricks

• To prevent the phyllo pastry from drying out, cover it with a damp kitchen towel while working with it.
• Serve the strudel warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• If you prefer a sweeter filling, you can sprinkle some brown sugar over the apple slices before assembling the strudel.

Serving advice

Slice the Shandong-style Apple and Walnut Strudel into individual portions and serve it warm. Dust each slice with powdered sugar for an elegant touch. This dessert pairs wonderfully with a cup of hot tea or coffee.

Presentation advice

To present the Shandong-style Apple and Walnut Strudel beautifully, place a slice on a dessert plate and sprinkle some additional powdered sugar on top. You can also garnish with a sprig of fresh mint or a dusting of ground cinnamon for an extra touch of elegance.