Apple strudel is a beautiful apple cake, which is eaten a lot in Germany, Austria and Switzerland. I serve it with homemade ice cream and a delicious sauce with apple and cinnamon and usually use it for dessert.
6 sheets of filo pastry (available at Meny and Asian stores)
500 g apples
30 g butter for frying loft cubes
30 g loaf in tiny cubes
40 g sugar
1 topped tablespoon cinnamon
30 g raisins
50 g melted butter to brush the dough
Place baking paper on a baking sheet and place on the first sheet of phyllo dough. Lightly grease with melted butter. Load the next sheet, grease it as well and continue until all the sheets are on.
Lightly brown the loaf cubes in butter until crisp and golden. Place them over 2/3 of the phyllo dough.
Peel the apples, cut off the core, cut them into thin slices and spread them over the loaf cubes. Sprinkle with sugar, cinnamon and raisins.
Roll up, from the side you have filled, make a nice roll and make sure that the joint comes on the underside.
Brush over with melted butter and bake the cake in the middle of the oven at 200 degrees for 25 min. Brush it again halfway through the frying and take it out when it has a golden and nice color.
Take the apple strudel out of the oven, divide it into suitable portions and serve with homemade vanilla ice cream and apple and cinnamon sauce.
Apple and cinnamon sauce:
4 apples, peeled and cut into small cubes
1/2 cup sugar
2 tablespoons butter
1/2 dl dark room
Melt the sugar in the frying pan until it turns light brown. Add the rest of the ingredients and let it boil together into a slow-flowing sauce, it takes approx. 5 min. Serve immediately while still hot.
You can find the recipe for ice cream here.
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