Apple strudel with lemon zest
4 servings
60 minutes
Apple strudel with lemon zest is a refined European delicacy that carefully preserves the traditions of Austrian cuisine. The light, crispy dough envelops a juicy filling of apples, aromatic cinnamon, vanilla, and fresh lemon zest. Semolina absorbs excess moisture while maintaining the dessert's perfect texture. The history of this dish traces back to 18th century Austria, where it became a symbol of cozy family gatherings. Its taste is a balance of sweetness and a hint of citrus tartness that highlights the natural freshness of apples. Perfect with morning coffee or as an exquisite addition to the dessert table. Baked to a golden crust, it impresses with its aroma, filling the home with an atmosphere of comfort and warmth.
1
Peel the apples and slice them into 'petals' using a vegetable peeler, mix with sugar, cinnamon, lemon zest, and vanilla.
- Apple: 400 g
- Sugar: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Grated lemon zest: 1 tablespoon
- Vanilla: pinch
2
Let the apples sit for about 20 minutes to release juice, then drain the juice.
3
Roll out the dough into a thin layer (about 3 mm) in a rectangle.
4
Spread the filling evenly (about 1.5 cm thick) on the rolled-out dough, sprinkle with semolina — it will absorb excess moisture. Roll it into a roll, pinching the edges to prevent juice from leaking.
- Semolina: 1 tablespoon
- Puff pastry: 200 g
5
Brush the rolled dough with egg beaten with sugar.
6
Place in a preheated oven, bake at 175 degrees for 35-40 minutes.
