Apple Strudel Recipe
fresh tart cooking apples (preferably red), peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
- 2 pound (450 g) sweet apples -- peeled, cored and thinly sliced
- 1/2 cup raisins
- 1/2 tsp ground cinnamon
- 1/3 cup superfine sugar
- finely grated zest and juice of 1 lemon
- 12 sheets of frozen filo pastry, thawed
- 1 cup unsalted butter (melted and cooled)
- Powdered sugar, to finish
Procedure
Put the apple on the pastry, with a 2.5cm/1-in border all around.
- Preheat oven to 400 degrees F (200 degrees C).
- To make the filling: Peel, and thinly slice the apples and immediately toss them with the other filling ingredients in a bowl.
- Dredge a tea towel with flour and place one sheet of filo on it with the long side facing you. Brush the filo with melted butter. Place another sheet of filo on top of the first and brush with more melted butter. Continue in this way until there are twelve sheets of filo on top of each other with butter in between.
- Sprinkle the top sheet of buttered filo with the filling, leaving a wide border all around the edges. Fold in these edges to seal in the filling, then brush them with melted butter. Using the tea towel to help you, roll up the filo away from you.
- Carefully lift the roll, seam side down, onto a butter baking sheet and tuck in the ends so the filling does not ooze out during baking.
- Brush all over with melted butter and bake for 30 minutes or until crisp and golden.
- Serve warm, dusted with powdered sugar.
Toaster Strudel Breakfast Pastries
The Apple, and Apple Cream Danish are in the most preferred flavors of Toaster Strudel
The company Pillsbury markets a version of strudel called Toaster Strudels (type of ready-made, frozen pastry) in 1985. These are somewhat similar to Pop Tarts.
They are prepared by heating them in the toaster and then spreading the included icing packet on top of the pastry. The product has found considerable success since its debut and is available in most grocery stores in the USA.
The pastries should be assembled and baked in advance, then frozen so that they can be reheated on-demand, as snacks or breakfast treats. The packaged toaster strudels come with some kind of “sweet cream” glaze, which tastes a bit like cream cheese.
Apple varieties for strudel
These are the top 10 most popular apple variety for cooking:
Over 7,500 cultivars of the apple are known. The following list includes the most common and important cultivars of apple varieties to fill your strudel.
- Beacon Apple: Lively, juicy flavor and it is good for baking, it does not keep extremely well.
- Blenheim Orange Apple: Has from greenish-yellow to orange skin streaked with red. Distinctive nutty flavour excellent for cooking
- Bramley Apple: One of the U.K.'s most popular apples. Green coloration.
- Golden Delicious Apple: One of the most popular varieties in the world. Light green-yellow coloration, very sweet.
- Granny Smith Apple: Crisp, juicy, freckled green skin, sweetly tart flesh, excellent for hand-eating and cooking.
- Irish Peach Apple: Excellent for baking. More difficult to find within land of origin due to primary use for export to UK. Hardy, tastes very good straight off tree.
- Jonathan Apple: Tart taste. Mostly red apple with patches of lime green. Does well in cooler areas; some frost resistance.
- Pink Lady Apple (Cripps Pink ): Crisp, very sweet and slightly tart. Light red, pink and light yellow-green striped skin.
- Pippin Apple: All-purpose, good for hand-eating and cooking, greenish-yellow skin, juicy, crisp flesh, slightly tart, also called Newton pippin or yellow pippin.
- York Imperial Apple: Medium to large in size, firm flesh, tartly sweet, red with yellowish streaks, off-white flesh, excellent for cooking whole as it keeps its shape.
