Mini strudels with apples and pine nuts
4 servings
20 minutes
Mini strudels with apples and pine nuts are a charming dessert of German cuisine that embodies the coziness and warmth of home baking. Strudel, known for its thin, crispy dough and rich filling, gained wide popularity due to Austrian and German traditions. In this version, apples and pears caramelized with honey and sugar create a juicy and sweet flavor complemented by a subtle nutty note from the pine nuts. Phyllo dough makes the strudels particularly light and airy, while butter gives them a golden hue and crispy crust. These mini rolls are perfect for morning coffee, exquisite tea time or festive treats, filling the home with the aroma of baked fruits and warm pastries.
1
Preheat the oven to 200 degrees. In a dry pan, roast the nuts for 2-3 minutes, then transfer to a separate plate. In the same pan, melt half (about 1 tablespoon) of the butter, then pour it out.
- Pine nuts: 50 g
- Butter: 40 g
2
Peel the apples and pear from the skin and seeds, cut into small cubes, fry with the remaining oil and sugar for about 5-7 minutes, turn off the heat, add breadcrumbs, honey, nuts, and mix.
- Apple: 2 pieces
- Pears: 1 piece
- Butter: 40 g
- Sugar: 50 g
- Breadcrumbs: 20 g
- Honey: 20 g
- Pine nuts: 50 g
3
Lay out the filo sheets, place 2-3 tablespoons of filling on each, roll into a tube, tucking in the ends. Brush the finished rolls with melted butter.
- Filo (phyllo) pastry: 120 g
4
Bake for about 10 minutes. Brush with oil again while hot.
- Butter: 40 g
