Mangu

apfelstrudel

Next Dish: Begova Čorba

Apfelstrudel is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire. Its name is German for "apple whirlpool," referring to the thinly rolled dough and spiraled apple filling. The dish is typically made from a thin, elastic pastry dough that is filled with tart apples, sugar, cinnamon, raisins, and bread crumbs. The strudel is then baked until golden and often served warm with powdered sugar, vanilla sauce, or a scoop of ice cream.

phyllo dough

rum

bread crumbs

raisins

butter

apple

cinnamon

powdered sugar

Recipe

Ingredients:

  • 7 medium apples

  • 1/2 cup of sugar

  • 1 teaspoon of cinnamon

  • 1/2 cup of raisins

  • 1/4 cup of rum

  • 2 cups of bread crumbs

  • 1/2 cup of melted butter

  • 1 package of phyllo dough

  • Powdered sugar for dusting


Instructions:

  1. Peel, core, and thinly slice the apples.

  2. Mix the apples with sugar, cinnamon, and raisins.

  3. Soak the raisins in the rum for about 15 minutes, then drain and add to the apple mixture.

  4. In a separate pan, brown the bread crumbs in half of the melted butter.

  5. Preheat the oven to 375 degrees F (190 degrees C).

  6. Lay out the phyllo dough and brush each layer with the remaining melted butter.

  7. Sprinkle the browned bread crumbs over the top layer of the phyllo dough.

  8. Spread the apple mixture evenly over the breadcrumbs.

  9. Roll the dough up tightly, tucking in the ends as you go.

  10. Place the strudel on a baking sheet and bake for about 30-40 minutes, or until golden brown.

  11. Let the strudel cool for a few minutes, then dust with powdered sugar before serving.