Apple Strudel
This classic German dessert works especially well when the pastry is so thin it is nearly transparent.
Ingredients
- 1 sheet of filo (55 x 20 cm)
- 100 grams raisins
- 1 tablespoon rum (optional)
- 4 apples
- 1 lemon (juice)
- 60 grams caster sugar
- 1 teaspoon ground cinnamon
- 30 grams icing sugar
- clotted cream (to serve)
Overview
The Viennese pastry that holds the cafe culture of Habsburg Europe in a single bite, the apfelstrudel that arrives on a small plate next to your melange at every old coffeehouse from Vienna to Prague. You roll cinnamon-spiced apple, raisins, and toasted breadcrumbs in layers of tissue-thin filo until the pastry is nearly transparent (a real Viennese cook will say you should be able to read a newspaper through it before you fill), then bake the whole roll until the outside is shattering golden. A heavy dust of icing sugar at the end, and a warm slice eaten with a quenelle of softly whipped cream or a scoop of vanilla ice cream while the pastry crackles under the spoon. The contrast is everything: the brittle, dry, almost-paper-thin pastry against the tender, juicy spiced apples soft enough to give to a teaspoon. Coffee on the side; an afternoon in front of you.
Method
Make the filling
- Blanch the raisins in boiling water for 2 minutes, drain and refresh in cold water, then drain well.
- Peel, halve and core the apples, then cut each half into 2 mm thick slices.
- Place in a bowl with the lemon juice, caster sugar, cinnamon, blanched raisins and rum (if using).
- Mix gently, cover with cling film and leave to stand for 15 minutes.
Make the strudel
- Preheat the oven to 180°C.
- Lay the filo on a tea towel with one of the short edges facing you.
- Spread the filling evenly over the whole surface.
- Starting from the edge closest to you and using the tea towel to help, roll the filo into a sausage shape, enclosing the filling and applying light pressure as you go.
- Carefully lift the rolled apple strudel onto the baking sheet and bake for 30 minutes until golden and crisp.
- Using a large palette knife, slide the warm strudel onto a wire rack.
- Dust the strudel liberally with icing sugar and place on a serving platter.
- Cut at the table into 2 ½ cm thick slices, served with clotted cream.
Notes
- The filo must be thin and pliable; work quickly to prevent drying once unrolled, and cover unused sheets with a damp tea towel
- Blanching the raisins briefly hydrates them and improves their flavor; water-fresh raisins would sink during baking rather than distribute throughout
- The filling should release moisture between prep and assembly (standing 15 minutes allows flavors to mingle); drain excess liquid or the bottom will become soggy -Rolling with the aid of a tea towel ensures an even cylinder and helps apply light pressure without squashing the apples; this technique prevents cracking
Serving
Slice the warm strudel at the table for presentation impact, dusting each slice with icing sugar. Serve with clotted cream or vanilla ice cream alongside. The warmth of the strudel melting the ice cream creates an elegant contrast.
Storage
Apple strudel is best served warm but can be held at room temperature for several hours; reheat gently in a 160°C oven for 10 minutes if needed. The unbaked strudel can be prepared several hours ahead and kept refrigerated, then baked when ready. Once baked, it keeps at room temperature for 1 day, covered lightly.
More like this
Banoffee Pie
The toffee layer is the only stage that takes time: an unopened tin of sweetened condensed milk simmered in water for 3 hours turns into deep amber dulce de leche. The biscuit base is digestives crushed and bound with melted butter, pressed into a tart tin and chilled. The toffee goes on cold, the bananas are sliced just before serving (so they don't brown), the cream is whipped to soft peaks. Assembled in order. Dusted with cocoa or grated dark chocolate. Cut with a knife dipped in hot water for clean slices.
Bread and Butter Pudding
Slices of buttered bread layer in a baking dish with raisins and lemon zest. A custard of egg yolks, milk, cream, sugar and vanilla pours over and soaks in. Demerara sugar scatters on top for the crunch. Baked in a water bath until just set; the top crisps to dark gold.
Bread Pudding (Creole)
Stale French bread (a day-old baguette is perfect) tears into 3 cm chunks. Custard: whole milk, eggs, sugar, vanilla, cinnamon, nutmeg, lemon zest. Raisins steep in 4 tablespoons bourbon for plump. Bread soaks in custard 30 minutes; raisins fold in. Tips into a buttered 25 × 18 cm dish; dots with butter. Bakes for 45-50 minutes at 175°C till the top is bronzed and the centre is set but still custardy. Whiskey sauce: butter melts with sugar; cream and bourbon stir in; warmed but not boiled. Pours over the pudding at the table.
British Apple Pie
Buttery shortcrust rests then rolls; one disc lines a pie dish, fills with sliced spiced apples, the second disc tops it. Egg-washed, sugared, vented, baked golden. The juices thicken with cornflour as they cook so the bottom doesn't go soggy.