Thursday, 9 January 2014

Apple Strudel II

The sun is up but it's freaking 14 degrees Celsius outside.  The main reason for these almost freezing weather are the cold winds wafted from Siberia and other snowy countries.  Wishing that the temperature will not fall any further. 

Anywho, I am having avocado and apple smoothie while drafting this post about my Apple Strudel.  I made this Apple strudel in June of last year and I got to post it just now :-)  Sorry for the delay in posting, not that anyone is expecting it :-)

Apple strudel is one snack that I often make because my husband loves it.  He often requests that I make apple strudel so he could bring to work and share with his colleagues.  In fact this is my second apple strudel recipe ( See my other recipe -  Apple Strudel), it may not be the last though because right now  I am thinking of making apple-peach strudel.  My husband has also been requesting for a strawberry strudel.  Look at that,  I have two more desserts added to my to-cook list for the year.

This apple strudel is easy to make specially because I no longer need to make pastry dough, which is a tedious and very laborious process.  I've been using Filo dough for my apple strudel which is readily available at any supermarket here in Qatar (and anywhere else I believe).  Filo dough made my "pastry-making" life a lot easier.

Should you be asking about the meaning of Apple Strudel, well, here it is.  Strudel is a type of layered pastry that comes with either a sweet or savory filling that is rolled up to have a cylindrical form.  Strudel is actually a German word that means whirlpool which is how the center of the pastry dough looks like after it is rolled.

Strudel a European cuisine that may have originated from Austria but it is also a pastry that is equally popular in Germany, Hungary, Poland, Romania, etc.  Apple Strudel is considered as a sweet strudel and is a specialty of Austria and Germany specifically Bavaria AND it is also known world wide.  Apple strudel, like in my recipe, consists of diced or chopped apples, cinnamon, and raisins.  Nuts may also be added.  

So, what are you still waiting for?  Strut out your cooking skills and try this apple strudel for dessert



Filo Dough
Butter (unsalted), melted  for brushing

Apple & Raisin Filling :

Apple fruit, diced - 7 pcs
Butter, unsalted - 70 g
Raisins - 1 1/2 c
Orange juice - 1/2 c
Orange zest - 2 tsp
Soya Milk - 1/4 c
Brown sugar - 1/2 c + 1 tbsp
Cinnamon Powder - 1 tbsp
Salt - 1/4 tsp
Bread Crumbs - 2/3 c

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.  Mix the orange juice, orange zest, and Soya milk then soak the raisins  in it for at least two hours until the raisins gets fluffy.
2.  Melt Butter in a saucepan, add the diced apples.  Stir for about 2 minutes.
3.  Pour in the raisins with the liquids.  Bring to a boil.  Simmer until the apples are soft.   Remove from fire an let it cool down
4.  Mix the brown sugar, cinnamon powder, salt, and bread crumbs together.  Mix it with the cooled apple.
5.  Preheat the oven to 180OC.
6.  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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