Sunday, June 12, 2011

Apple strudel/ Apfelstrudel

It was a chance encounter at the pastry section of my favorite French bakery, few years ago. The look of those tiny bite sized squares with crosscuts caught my attention. The creamy white bits of the filling were visible through the cuts. The baker caught the look of wonder in my eyes and handed me a piece. They were still warm. It worked wonders in my mouth. The flaky layers, sweetness of the raisins and tartness from apples created such a wonderful sensation that you get instantly addicted to it. I totally forgot about them once we moved from France. A few months ago I saw it in one of my cookbooks by chef express. I tried them and came out really good. Since then I have been making it for breakfast. It goes very well with vanilla glaze and a hot cup of milk or coffee.

A strudel is an Old World classic type of layered pastry with sweet filling inside. Its German in origin but is also a part of Austrian cuisine. You could make them savory with minced meat filling. 

Frozen puff pastry, thawed-1 sheet (I used homemade)
Sugar-3 tbsp
Apple-1 chopped fine
Raisins-1/4 cup
Cinnamon powder-1/2 tsp
Ground crackers-1/2 cup
Chopped nuts-one handfull
Egg whites for brushing

Preheat oven to 375°F.

Combine 2 tbsp sugar and cinnamon; mix well. Add apples and raisins and mix well. Keep it aside. Meanwhile unfold the pastry sheet on Parchment paper. Brush with egg white. Sprinkle the ground crackers in the middle of the pastry and top it with nuts. Now spoon the apple mixture above the nuts. Cut slits in sheet 1 inch apart lengthwise on either side of filling. Fold them over the filling in the form of braid. Brush top of pastry with egg whites and sprinkle with remaining sugar.
Bake 20 to 25 minutes, or until golden. Serve warm.
Strudel made with croissant dough and mango jam filling

1. Replace apples with chopped banana, strawberries. Even Jams or preserves can be

2. Instead of pastry sheets, phyllo dough can be used. Use a minimum of 5 layers.
3. Adjust the sugar and cinnamon according to your taste.

4. I usually make the strudel dough from scratch. it requires lot of patience. But the taste
    is too good. Here is the Video to make the dough.


dreamer said...

It really looks Royal and Yummy

Suja said...

Yummo..adipoli aayitundu,perfectly baked with beautiful color...

Lavanya Selvaraj said...

wow... looks yummy!

aipi said...

Wow, Perfection, so beautifully done!
US Masala

Lemon and Clove said...

Riquisimo, seguiré tus recetas y te invito a pasar por mi blog.
Saludos desde Canarias-España

Nisha Krishna said...

Hi chechy Nisha here how to make pastry with wholewheat ? is that possible?

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