Crispy Apple Strudel is a hot Austrian dessert. Try serving with either double cream or ice cream for a beautiful conclusion to a meal. The Austrian recipe contains raisins and walnuts for a sweet crunchy filling. The filo pastry provides a lovely crisp coating while the moist apple and raisin filling provides soft centre.
With its golden, delicate pastry wrapped around a soft apple filling, this is the sort of dessert that makes the kitchen smell irresistible while it is baking. It is also one of those puddings that looks far more impressive on the plate than the effort involved might suggest.
This strudel has its roots in Austrian cooking, where apple strudel has long been a much-loved dessert. This version uses filo pastry rather than a traditional strudel dough, which gives the finished dessert a wonderfully crisp and delicate exterior. The pastry becomes beautifully golden in the oven, while the filling remains soft and juicy inside. The contrast between the two textures is probably one of my favourite things about this dessert.
The filling is where much of the character comes from. Fresh apples are combined with brown sugar, cinnamon, nutmeg and a little cardamom. The combination creates a warm, gently spiced flavour without overpowering the natural sweetness of the apples. A splash of orange juice also brings a subtle citrus note, which helps brighten the filling and works surprisingly well with the spices.
I particularly like the addition of raisins. They become plump and juicy as they cook alongside the apples, adding little bursts of sweetness throughout the filling. They also give the strudel a traditional feel. Walnuts can be added as well if you enjoy a little extra crunch, although the pastry already provides plenty of texture.
Working with filo pastry can sometimes seem a little daunting, but there really is no need to worry about making it perfect. The sheets are layered, brushed and then wrapped around the apple mixture. Keeping the pastry covered with a clean towel while working is useful because filo can dry out quickly. Once everything is rolled together, the strudel simply needs a final brushing before going into the oven.
One of the best parts of making this dessert is watching the pastry change colour. What starts as a pale, delicate bundle gradually becomes beautifully golden and crisp. As it cooks, the aroma of apples, cinnamon and warm pastry fills the kitchen. It is difficult not to keep checking the oven!
Once baked, I like to give the strudel a little time to cool before slicing it. This makes it easier to serve while still keeping the filling pleasantly warm. A light dusting of icing sugar over the top gives it that classic finished appearance, too.
For serving, there are several possibilities. A spoonful of softly whipped or double cream is wonderfully indulgent, while vanilla ice cream provides a lovely contrast with the warm apple filling. Personally, I think there is something particularly enjoyable about cutting through the crisp pastry and getting a little of the warm apple filling with a spoonful of melting ice cream.
Although it makes a lovely dinner-party dessert, Crispy Apple Strudel is equally suited to a relaxed family meal. It can be prepared without fuss, and the finished dessert can be divided into slices so everyone gets a generous portion. The recipe itself lists around 15 minutes of preparation and 35 minutes of cooking, making it a relatively straightforward dessert when you want something that feels special.
Another advantage is that it does not need complicated decoration. The golden pastry, visible apple filling and dusting of icing sugar do most of the work. Sometimes the simplest presentation is the most inviting, especially when the dessert has just come from the oven.
Crispy Apple Strudel is ultimately a proper homely dessert. It combines familiar apples and warming spices with wonderfully crisp pastry to create something that feels both traditional and comforting. Whether served after a Sunday roast, enjoyed with a cup of coffee or brought to the table for a special occasion, it is the sort of pudding that rarely stays on the plate for long.
The combination of crisp filo, tender spiced apples and sweet raisins makes every mouthful interesting, while the cream or ice cream on the side takes it to another level. It is simple home cooking at its most enjoyable.
Crispy Apple Strudel
Ingredients
- 3 large apples gala peel/decor/sliced
- 4 tbsp orange juice
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cardamom
- ⅓ cup raisins
- 10 sheets filo pastry
- 2 tsp clarified butter ghee
- 2 tbsp extra virgin olive oil
Instructions
- Preheat oven to 375F/.
- Make the filling. In a large skillet heat ghee and extra virgin olive oil.2 tbsp extra virgin olive oil, 2 tsp clarified butter
- Add the sliced apples, brown sugar, cinnamon, nutmeg, cardamom and orange juice.3 large apples, 4 tbsp orange juice, ¼ cup brown sugar, 1 tsp ground cinnamon, ¼ tsp nutmeg, ¼ tsp ground cardamom
- Cook over medium heat, stirring as needed, for about 2 minutes or so (you are not looking to cook the apples all the way, just a little bit to allow some juice to release.) Stir in walnuts (optional) and raisins. Remove from heat and set aside briefly.⅓ cup raisins
- Prepare a large sheet pan lined with parchment paper. Pour the juices from the apple filling in a small bowl and mix with a little more extra virgin olive oil.
- Lay 10 sheets of filo flat on a clean surface (make sure you cover with a clean towel to keep the filo from drying, although this should be a quick process.)10 sheets filo pastry
- Take 1 filo sheet and lay it in the sheet pan. Brush with the mixture you prepared (apple filling juice and olive oil).
- Sprinkle a little brown sugar on top. Repeat the process with the remaining filo sheets.
- Now, with the sheet pan placed horizontally (one long edge of filo facing you), spoon the apple filling somewhat towards the middle leaving about a 2-inch boarder of filo all around.
- Fold the short edges of filo to cover 2 -inches of apple mixture on each end. Brush ends with extra virgin olive oil. Starting at the long edge closest to you, fold the filo over the apple filling and roll towards the other end. Keep the seam on the bottom on the baking tray..
- Brush the strudel with extra virgin olive oil. Bake in the heated oven on the middle rack for 35 minutes or until the filo turns a nice golden brown.
- Remove from the oven and let cool in the sheet pan. To garnish, sprinkle the apple strudel with confectioner's sugar or any raisins remaining. Slice and serve.
1 comment
I used to buy these frozen from the shops but they are so easy to make and lovely with cold custard.