Are you ready to embark on a culinary adventure that will transport your taste buds straight to Austria? The "Daring Bakers Apple Strudel" is not just a dessert; it's a delightful experience filled with the warmth of spiced apples, the sweetness of raisins, and the flaky perfection of phyllo dough. Imagine pulling a golden-brown strudel from the oven, its enticing aroma wafting through your kitchen, and the first slice revealing a luscious filling that promises to be as delicious as it is beautiful. This recipe is perfect for impressing guests or indulging in a comforting treat at home. Don’t miss out on the chance to create this classic pastry that’s sure to become a favorite in your household!
Ingredients
- 6 apples, peeled and sliced
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 cup raisins
- 1 package phyllo dough
- 1/2 cup butter, melted
Instructions
- Prepare the filling by peeling and thinly slicing the apples into a large mixing bowl. Add sugar, cinnamon, and raisins, then gently mix to coat the apples evenly. Let the mixture sit for 15-20 minutes to allow flavors to meld.
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Carefully unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent drying. Work with one sheet at a time, keeping the remaining sheets covered.
- Lay out a clean, large kitchen towel on a flat surface. Gently stretch the first phyllo sheet on the towel, brushing each layer generously with melted butter.
- Continue layering 4-5 phyllo sheets, brushing each with melted butter, creating a thin, delicate base.
- Spread the apple mixture along one long edge of the phyllo, leaving a 2-inch border from the edges. Carefully roll the strudel using the towel to help lift and guide the dough.
- Seal the edges by tucking them underneath, ensuring the filling is completely enclosed. Transfer the strudel to the prepared baking sheet, seam-side down.
- Brush the entire surface of the strudel with remaining melted butter. Make a few small diagonal slits on top to allow steam to escape.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and crispy.
- Remove from oven and let cool for 15 minutes before slicing. Dust with powdered sugar if desired, and serve warm.
Tips
- Choose the Right Apples: For the best flavor and texture, use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp. This balance will enhance the overall taste of your strudel.
- Don’t Rush the Filling: Allow the apple mixture to sit for 15-20 minutes after mixing in the sugar and spices. This step helps the flavors meld beautifully and ensures a juicy filling.
- Keep Phyllo Dough Moist: Phyllo dough can dry out quickly, so always keep the unrolled sheets covered with a damp kitchen towel while you work. This will help maintain their pliability for easy handling.
- Layer Generously: When layering the phyllo sheets, don’t skimp on the melted butter! Each layer adds to the flakiness of the final product, making your strudel irresistibly crispy.
- Seal it Well: Ensure that the edges of the strudel are well-sealed by tucking them underneath. This prevents any filling from escaping during baking and keeps your strudel intact.
- Cool Before Serving: Let the strudel cool for about 15 minutes after baking. This allows the filling to set slightly, making it easier to slice and serve.
- Dust for Presentation: For an elegant touch, dust the cooled strudel with powdered sugar just before serving. It not only enhances the visual appeal but adds a hint of sweetness to each bite.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 40mg
