Strudel has been around for a while, dating back to the 17th century with the Habsburg Empire. It is a sweet and savory layered pastry with filling inside. Many different Eastern European Diasporas have influenced strudel, making it into the delicious treat it is today. One of the most popular types of strudel is apple.
Apple strudel is usually an oblong pastry jacket with an apple filling inside. The filling is made from apples, sugar, cinnamon, raisins, lemon, almonds, and matzo meal. Using tart, crisp, and aromatic apples and mixing all of the previous ingredients mentioned creates a good filling. Phyllo dough is an easy way to avoid the hassle of making your own. And as always, if you’re too busy to make your own but want to check this out- try Rudy’s.
Ingredients:
4 large sheets phyllo dough
4 tablespoons margarine, melted
1 cup matzo meal
1 cup ground almonds
6 large dessert apples, peeled, cored, and coarsely chopped
1 lemon, rind grated and juice squeezed
1 cup golden raisins
1/2 cup granulated sugar
2 tablespoons ground cinnamon
Confectioners sugar to decorate
Method:
1. Preheat oven to 400°F.
2. Lightly grease 2 large cookie sheets.
3. Lay a sheet of phyllo dough on a floured cloth. Brush it with melted margarine and lay another sheet on top. Brush this with melted margarine, also.
4. Combine remaining ingredients except confectioners’ sugar.
5. Spread half the mixture evenly over the dough, up to 1/2 inch from edge.
6. Roll up the dough like a jellyroll, using the cloth to help support the dough.
7. Transfer roll to one of the cookie sheets. Repeat the procedure with the 2 remaining sheets of dough, melted margarine, and filling.
8. Transfer this roll to other cookie sheet. Bake strudels for 40 minutes, or until well browned.
9. Slice while warm and sprinkle with sifted confectioners sugar.