Baking: Apple Strudel
I have had a yearing for apple strudel lately and decided to make one. I looked up a bunch of recipes and took ideas that I liked from several of them to make a recipe I could work with.
This is the result: my first apple strudel.
Recipe under the cut.
Some notes:
*Ok, here's what I found. This was my first time working with filo pastry, it came out too dry, so I would really like hints from anyone how to get a better result.
*Also, although I thought I'd heaped the apple mix quite high, it seemed to deflate a bit upon cooking, so the pastry to apple ratio is a little uneven. I know better for next time.
*The recipe I had written down also called for 150g of sugar, but I forgot this, and I'm really glad I did, because I think the result was sweet enough as it is without being cloying, but you can add it if you like... ahem
*I weighed the apples after coring and peeling, but before slicing, it took 7 large granny smith apples.
Anyways...
INGREDIENTS:
500g (approx) filo pastry
1/2 Cup melted butter
icing sugar for drenching.
1 kg apples, peeled and sliced
1 Cup bread crumbs
4 Tbs melted butter
1/2 (generous) Cup sultanas (raisins)
1 tsp cinnamon
finely grated rind of one lemon.
1. Preheat oven to 180.C (350.F).
2. Slice apples thinly, reserving two, place in bowl with butter, sultanas and lemon rind. Grate remaining two apples and add to bowl. Mix.
3. In a smaller bowl, combine breadcrumbs and cinnamon. Stir approx 2/3 of this into apple mix.
mmm... appley and crumby...
4. Lay two sheets of filo pastry down. Spread with butter. Sprinkle with crumb/cinnamon mix.
5. Repeat this process until you have 5 layers of two sheets with butter and cinnamon mix.
6. Place apple mix on approx 1/2 of the pastry sheets, leaving a large border.
... apparently more apple mix needed here...
7. Fold over, sealing the pastry with butter.
(At this point, I reheated the rest of the melted butter and then added a generous teaspoon of lavender honey to give the glaze a little extra kick)
8. Brush with butter, bake for 30 - 40 minutes. Once pastry is browned, cover with foil for the rest of the cooking time.
9. Once cool, dust with icing sugar.
... strudel with extra dry pastry... but yummy nonetheless.
10. ENJOY!!
This is the result: my first apple strudel.
Recipe under the cut.
Some notes:
*Ok, here's what I found. This was my first time working with filo pastry, it came out too dry, so I would really like hints from anyone how to get a better result.
*Also, although I thought I'd heaped the apple mix quite high, it seemed to deflate a bit upon cooking, so the pastry to apple ratio is a little uneven. I know better for next time.
*The recipe I had written down also called for 150g of sugar, but I forgot this, and I'm really glad I did, because I think the result was sweet enough as it is without being cloying, but you can add it if you like... ahem
*I weighed the apples after coring and peeling, but before slicing, it took 7 large granny smith apples.
Anyways...
INGREDIENTS:
500g (approx) filo pastry
1/2 Cup melted butter
icing sugar for drenching.
1 kg apples, peeled and sliced
1 Cup bread crumbs
4 Tbs melted butter
1/2 (generous) Cup sultanas (raisins)
1 tsp cinnamon
finely grated rind of one lemon.
1. Preheat oven to 180.C (350.F).
2. Slice apples thinly, reserving two, place in bowl with butter, sultanas and lemon rind. Grate remaining two apples and add to bowl. Mix.
3. In a smaller bowl, combine breadcrumbs and cinnamon. Stir approx 2/3 of this into apple mix.
mmm... appley and crumby...
4. Lay two sheets of filo pastry down. Spread with butter. Sprinkle with crumb/cinnamon mix.
5. Repeat this process until you have 5 layers of two sheets with butter and cinnamon mix.
6. Place apple mix on approx 1/2 of the pastry sheets, leaving a large border.
... apparently more apple mix needed here...
7. Fold over, sealing the pastry with butter.
(At this point, I reheated the rest of the melted butter and then added a generous teaspoon of lavender honey to give the glaze a little extra kick)
8. Brush with butter, bake for 30 - 40 minutes. Once pastry is browned, cover with foil for the rest of the cooking time.
9. Once cool, dust with icing sugar.
... strudel with extra dry pastry... but yummy nonetheless.
10. ENJOY!!