Monday, 3 June 2013

Apple Strudel

It's dessert Mondays again and here is my simple yet scrumptious contribution to the sweet world - Apple Strudel.

I made an easy apple strudel yesterday and my husband liked it, he brought some to work for their snack.  I wonder if his friends will like it as much as he did.

I was actually planning on baking empanada and choco chip cookies yesterday but as I was rummaging inside our refrigerator looking for left over food I could heat in addition to the chicken menudo I cooked for lunch that day, I saw a pile of apples and an untouched filo dough.  So, I decided to postpone baking the empanada and cookies.  Actually, I'm done baking the empanada.  I'll do the cookies later this afternoon.

So here is my apple strudel.  I made use of filo dough we bought from a supermarket here in Qatar.  We bought it at Almeera I think since I recalled searching for filo dough at carrefour but found none.  You see, I still find it difficult to make an acceptable pie crust much less to make a crust that will turn out to be flaky and crunchy so making use of a store-bought filo dough is the next best thing to do :-)

My apple strudel consist of sweet buttered apples and raisins spiced with cinnamon filling with a mild kick of lime juice wrapped in a flaky crust.  It is best eaten straight from the oven to have that flaky and crunchy texture of the crust.  There ;-)



Filo Dough Butter (unsalted), melted  for brushing

Apple Filling :
Apple, diced (1/2"x1/2" ) - 6 pcs (medium-sized)  
Raisins - 1 c  
Butter (unsalted) - 50 g.  
Evaporated Milk - 1/2 c
Vanilla Essence - 1 tsp
Freshly Squeezed Lime Juice - 3 tbsp  
Brown Sugar - 1/2 c
All Purpose flour - 5 tbsp
Corn Starch - 1 tbsp  
Cinnamon powder - 2 1/2 tsp  
Salt - 1/4 tsp

Make sure that you remove the core specially the seeds of the apples.  The seeds of the apple contains small amount of cyanide that may be dangerous to your health once ingested

Cooking Procedure:

1. Soak raisins in water for at least 2 hours or until it gets fluffy.  Drain and set aside 2.  Mix the brown sugar, all purpose flour, corn starch, cinnamon powder, and salt together and set aside. 3. In a saucepan, melt butter under low heat then add the diced apples. Stir for at least 2 minutes then add the raisins.  Stir.  Make sure to coat every diced apples. 4. Add the evaporated milk and at least 2 tbsp of water to the apple-raisin mixture and let it simmer for at least 5 minutes or until the apple softens.  Remove from fire 5.  Add the dry ingredients mixture to the apple-raisins and mix well. 
6.  Preheat the oven to 180OC.
7.  Brush one sheet of filo dough with melted butter (all over the sheet). Layer it with another filo dough then brush it again with melted butter then top it with another layer. Make at least  5 to 6 layers

I made used of a 12" x 12"  filo dough.  So I cut that into two. 

8.  Pour the apple-raisin-rum filling on the layered filo dough.  Fold and roll.  Place the strudel in  baking sheet or a non-stick cookie pan.  The seam should face down.  Brush the top of the strudel with butter.
9. Bake for 15 to 18 minutes or until the crust turned brown, flaky, and crunchy 


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