Austrian Applestrudel

The real thing!

 

Serves 6 : Strudel pastry  or 4 sheets of filo 4 or 5 sharp apples juice of 1 lemon 80g breadcrumbs 60g sugar 100g butter 1 pinch of powdered cinnamon 90g raisins 1baking sheet30*40cm, covered with baking parchment

 

 

 

 

 

 

 

 

 

 

 

• 
  Preheat the oven to 210°. 
  
• Melt the butter in a bowl   
  
• Peel and core the apples, then grate them and sprinkle with lemon juice.  Mix in the cinnamon and raisins.   
  
• Gently fry the breadcrumbs and 60 g sugar in 60g butter until they become golden and crisp.
• Place the rectangle of pastry on a cloth, slightly larger than the pastry. Spread the breadcrumbs over ¾ of the surface of the pastry, then cover with the apples.  
• Start to roll the pastry with the help of the cloth until you obtain a cylinder.  The mixture inside will gradually spread into the other ¼ of the pastry as you do this.  
  
• Again with the help of the cloth, transfer the strudel to the lined baking sheet.   
  Brush the pastry with the remaining melted butter.   
  
• Cook for 20 to 25 minutes fan oven. During the cooking, brush the surface of the strudel with butter to give it a nice shine.   
• When cooked, remove from the oven and sprinkle with icing sugar.  Serve warm with whipped cream.  
  
• Bon appétit!

 

 

Variation:  The strudel can be made with plums, rhubarb, apricots or blueberries.  If preferred, the raisins can be replaced with walnuts.