Apple Strudel
HISTORY
Apple strudel came into being in 17th century during the
Habsburg Monarchy. It was influenced by the Turkish baklava. The
earliest known recipe for strudel dates back to 1696 which is currently
located in the Wienbibliothek in Rathaus.
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Strudel Filling
- 1 Tbsp. rum
- 1/2 cup sour cream
- 2 apples
- 2 tsp. Stevia
- 1/2 cup bread crumbs
- 1/3 cup raisins
- 1/4 cup dried currants
- 1/3 cup walnuts
- 2 Tbsp. melted butter
Pastry
- 1/2 lb. butter
- 5 sheets phyllo
- QS powdered sugar
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PROCEDURE: Clarified butter
In a small heavy bottom pot place the
butter inside turn on medium high heat. Bring this to a simmer for
approximately 10 minutes and remove from heat. Skim off the foam at the
top. Pour into another container being sure to discard the milk solids
at the bottom. Set aside for later use.
PROCEDURE: Filling
With a rubber spatula, mix together the sour cream and the rum and
set aside. Peel, core, and thinly slice the apples and place in a large
bowl. Mix in the sour cream into the apples. Add all of the dry
ingredients to and mix well.
ASSEMBLY
Place one sheet of phyllo on the work surface and brush with the
clarified butter then dust this with powdered sugar. Repeat this with a
total of 6 sheets. Place the strudel filling in a small mound lengthwise
3 inches from the bottom. Roll the phyllo around the filling and make
sure it is very tight. Place on a parchment lined cookie sheet and dust
with powdered sugar. Place in a preheated 425oF oven for approximately 15 minutes. Let cool and enjoy!