Apfelstrudel is a delicious apple cake / dessert, which is used in several of the German-speaking countries. Bl. a. Austria, Germany, Switzerland, Poland, Romania, Hungary, Czech Republic and Slovenia.
6 sheets of filo pastry (available at Menus and Asian stores, among others)
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
A little sugar for decoration
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 and grease it as well. 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 and make a nice roll. Make sure the joint comes under.
Brush over with melted butter and bake the cake in the middle of the oven at 200 ° C for 25 min, until the cake is golden. Brush it again halfway through the frying.
Take the cake out of the oven, divide it into suitable portions and sift well with icing sugar.
Apple strudel is served with a cool vanilla ice cream, or whipped cream, or custard. I have used homemade vanilla ice cream, which you can find the recipe for here.
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