Apple strudels from filo dough
8 servings
60 minutes
Apple strudels made from phyllo dough are a refined dessert that originated from German cuisine but is gaining popularity worldwide. The light and crispy phyllo dough perfectly complements the juicy apple filling, enhanced by the aroma of cinnamon and caramelized sugar. Historically, strudel has been a symbol of home comfort and festive gatherings, as its preparation requires patience and skill. This dessert is ideal for both cozy family tea times and formal events. It is usually served with powdered sugar or a scoop of vanilla ice cream, making the flavor even richer. The crunchy crust contrasts with the delicate filling, creating a harmony of textures and flavors. Each serving of this strudel is a piece of tradition infused with warmth and aromas of the past.
1
Grate the peeled apples on a coarse grater for the filling.
- Sour apples: 1 kg
2
Place 1 sheet of dough on the work surface, brush with vegetable oil, place a second sheet of dough on top and brush with vegetable oil as well, then add the apple filling and sprinkle with cinnamon and sugar.
- Filo dough: 500 g
- Vegetable oil: 100 ml
- Sour apples: 1 kg
- Ground cinnamon: to taste
- Sugar: 4 tablespoons
3
Roll it up and place it in a baking dish greased with vegetable oil.
- Vegetable oil: 100 ml
4
Repeat with the remaining dough and filling.
- Filo dough: 500 g
- Sour apples: 1 kg
- Sugar: 4 tablespoons
- Ground cinnamon: to taste
5
Grease the rolls with vegetable oil and bake in a preheated oven at 180 degrees for about 30 minutes until golden brown. Sprinkle with powdered sugar.
- Vegetable oil: 100 ml