Phyllo dough strudel with apples
Phyllo dough strudel with apples
Filo is a thin, neutral-flavored pastry dough, no more than 1 mm thick. In Mediterranean cuisine, it's used for sweet and savory pastries. Filo is a labor-intensive process, but sheets are readily available frozen or chilled at supermarkets. Substituting it for traditional filo pastry in apple strudel is a great idea. The dessert turns out crisp and golden brown on the outside and fragrant and juicy on the inside.
Ingredients
- 3 sheet frozen filo dough
- 70 G butter
- 2 large sweet and sour apples
- 100-150 G Sahara
- 5 tbsp breadcrumbs
- crushed cardamom and/or cinnamon (to taste)
Instructions
- First, remove the phyllo dough from the freezer, spread it out in a single layer on a flat surface, and let it defrost. This takes 40–60 minutes.
- Rinse the raisins. Pour boiling water over them. After 10 minutes, drain the liquid and dry.
- Wash the apples, peel and core them. Cut into 0.5–0.6 mm cubes.
- Melt the butter.
- Lay parchment paper on the table. Place a sheet of phyllo on it.
- Using a brush, grease the dough with butter.
- Place the next sheet on top. Grease again with oil. Repeat with the third sheet.
- Place the apples on the dough, leaving a little free space on the sides, and place the raisins on top.
- Sprinkle the filling evenly with sugar, spices, and breadcrumbs.
- Roll into a roll, tucking the edges in so that the apples don’t fall out.
- Transfer the roll, along with the parchment paper, to a baking sheet. Place it seam-side down and brush with the remaining butter. Sprinkle with sugar and cinnamon if desired.
- Bake for 20–30 minutes at 180–190°C.
Note
Phyllo dough dries out quickly. Therefore, it should be quickly brushed with melted butter. It's best to cover the sheets that aren't being processed with a damp towel. Other recommendations:
— To prevent apples from darkening after slicing, you can sprinkle them with lemon juice.
Breadcrumbs absorb excess juice. Without them, there's a risk of the dough becoming soggy.
— If children won’t be eating the dessert, cognac or rum can be used to soak the raisins.
— The amount of sugar should be adjusted depending on the acidity of the apples.
— Fruits can be added raw or pre-caramelized.
A fragrant hot strudel is best served with ice cream, and warm or cold, with custard. A cup of strong tea is the perfect accompaniment.
