Featured in: Tempted by the Fruit
Apple strudel is one of the iconic dishes of the Viennese kitchen and much loved by Viennese Jews. Traditionally it is prepared with pastry that is so thin you can read a newspaper through it, but it can also be made with ready-made filo pastry, which makes it very quick and easy to prepare. You can serve it warm or at room temperature dusted with powdered sugar or topped with a dollop of whipped cream or ice cream.
- 5Granny Smith or Braeburn apples (about 1 ½ lbs.)
- 3tbsp finely chopped, unblanched almonds
- 3 to 4tbsp granulated sugar, to taste
- 3tbsp golden raisins, soaked in warm water for 20 minutes and drained
- ½tsp ground cinnamon
- a pinch of cloves
- finely grated zest of 1/2 lemon
- 3large sheets of fresh or thawed filo pastry
- 2tbsp melted butter
- powdered sugar, for dusting
Yield: Serves 4 to 6
- Step 1
Preheat the oven to 375.
- Step 2
Peel, core, and quarter the apples, then slice them thinly. Transfer to a mixing bowl and mix with the almonds, sugar, golden raisins, cinnamon, cloves, and lemon zest.
- Step 3
Place a sheet of filo pastry on a clean cloth and brush lightly with butter. Lay another sheet of filo pastry on top and repeat until all the filo pastry is used up.
- Step 4
Pile the filling along the length of the filo pastry closest to you, leaving about 1 1/2 inches from the edge. Carefully pick up the corners of the cloth nearest to you and let the strudel roll over, tucking in the ends as you go. Brush the top lightly with melted butter, then lift up the cloth again and allow the strudel to roll over completely. Brush the top lightly with butter. Carefully roll strudel onto a well-buttered baking sheet, seam side down.
- Step 5
Bake for 40 to 45 minutes or until the apples are tender and the top is crisp and golden brown. Remove from the oven and leave to cool. Dust with powdered sugar and serve warm or at room temperature.