German Apple Strudel Delight
Experience the delightful flavors of traditional German Apple Strudel with this versatile recipe that offers two convenient preparation methods. Choose between using a ready-made apple pie filling for a quick fix or preparing fresh, cooked apples for a fuller, homemade taste. This strudel features crispy layers of phyllo dough enveloping a luscious apple and walnut filling, accented by warm notes of cinnamon and lemon zest. Perfect for gatherings, special occasions, or simply to indulge yourself. Serve warm with a dusting of powdered sugar for an elegant finish.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Apple pie filling
21 ounces (Drained)
Walnuts
1 cup (Chopped)
Cinnamon
1 teaspoon (Ground)
Lemon zest
1 teaspoon (Finely grated)
Phyllo dough
9 sheets (Thawed)
Apples
3 (Peeled and sliced)
Apple juice
2 tablespoons (100% pure)
Flour
1 tablespoon (All-purpose)
Salt
1 pinch (N/A)
Brown sugar
1/4 cup (Packed)
Butter
Melted (For brushing)
Instructions
1
Preheat your oven to 375°F (190°C).
2
For Method One, start by draining the canned apple pie filling, using a slotted spoon to remove the apples and discarding most of the thick liquid. In a medium bowl, mix the apples with the chopped walnuts, 1/2 teaspoon of cinnamon, and lemon zest until well combined.
3
In a small bowl, prepare the cinnamon sugar by mixing 1/4 cup of brown sugar with 1/2 teaspoon of cinnamon.
4
On a clean work surface, lay one sheet of phyllo dough. Brush lightly with melted butter and sprinkle with about a teaspoon of the cinnamon sugar mixture. Layer another sheet of phyllo on top, repeating the process until all 9 sheets are stacked.
5
Spoon the apple filling mixture along one long edge of the layered phyllo, leaving a 2-inch border on the sides. Brush the edges surrounding the filling with melted butter.
6
Carefully fold in the side edges and roll the dough tightly from the long end, encasing the filling within. Brush the final edge with butter to seal it.
7
Transfer the strudel onto an ungreased baking sheet using two spatulas. Brush the entire strudel with butter for a golden finish.
8
Bake in the preheated oven for 20-30 minutes or until the phyllo pastry is golden brown and crisp. Once baked, allow it to cool on the pan for 10 minutes before transferring to a wire rack to cool further.
9
For Method Two, peel and slice the apples. In a medium saucepan, combine the sliced apples with 2 tablespoons of apple juice, 1 tablespoon of flour, a pinch of salt, and 1/4 cup of brown sugar. Cook over medium heat until the apples are crisp-tender, then let cool completely.
10
After cooling, mix in the walnuts, 1/2 teaspoon of cinnamon, and lemon zest. Follow the same steps for layering phyllo dough and assembling the strudel as described in Method One.
11
Serve warm, optionally dusted with powdered sugar for an added touch of elegance.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is German Apple Strudel Delight?
German Apple Strudel Delight is a traditional dessert featuring crispy layers of phyllo dough and a filling of apples, walnuts, cinnamon, and lemon zest.
What are the two preparation methods for this strudel?
The recipe offers Method One using ready-made apple pie filling for a quick fix, and Method Two using fresh, cooked apples for a homemade taste.
What oven temperature is required for baking?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
How many sheets of phyllo dough are needed?
The recipe requires 9 sheets of thawed phyllo dough.
What nuts are included in the filling?
The recipe uses 1 cup of chopped walnuts in the filling.
How do I prepare the canned apple pie filling?
Drain 21 ounces of canned apple pie filling using a slotted spoon to remove the apples and discard most of the thick liquid.
What flavor accents are added to the apple filling?
The filling is accented with warm notes of ground cinnamon and finely grated lemon zest.
How do I make the cinnamon sugar mixture?
In a small bowl, mix 1/4 cup of brown sugar with 1/2 teaspoon of cinnamon.
How do I layer the phyllo dough?
Lay one sheet of phyllo, brush with melted butter, sprinkle with cinnamon sugar, and repeat until all 9 sheets are stacked.
Where should the apple filling be placed on the dough?
Spoon the filling along one long edge of the layered phyllo, leaving a 2-inch border on the sides.
How is the strudel sealed before baking?
Fold in the side edges and roll the dough tightly, brushing the final edge with butter to seal it.
Should the baking sheet be greased?
No, the recipe specifies transferring the strudel onto an ungreased baking sheet.
How long does the strudel need to bake?
Bake for 20 to 30 minutes or until the phyllo pastry is golden brown and crisp.
How long should the strudel cool after baking?
Allow the strudel to cool on the pan for 10 minutes before transferring it to a wire rack.
How many fresh apples are needed for Method Two?
You will need 3 apples, peeled and sliced, for the fresh preparation method.
What liquid is used when cooking the fresh apples?
The fresh apples are cooked with 2 tablespoons of 100 percent pure apple juice.
Is flour used in this recipe?
Yes, 1 tablespoon of all-purpose flour is used when cooking the fresh apples in Method Two.
How should the fresh apples be cooked?
Cook the apples over medium heat with juice, flour, salt, and brown sugar until they are crisp-tender.
Is salt used in the recipe?
A pinch of salt is added to the fresh apple mixture in Method Two.
What type of sugar is used?
The recipe uses 1/4 cup of packed brown sugar.
How is the strudel served?
The strudel is best served warm, optionally dusted with powdered sugar.
Can I use frozen phyllo dough?
Yes, but the dough must be thawed before use as indicated in the ingredients list.
What tool should I use to move the strudel to the baking sheet?
It is recommended to use two spatulas to transfer the unbaked strudel to the baking sheet.
Does the recipe use butter?
Yes, melted butter is used for brushing between the layers and over the top of the strudel.
What is the total ingredient count?
There are 11 ingredients listed for this recipe.
What tags are associated with this recipe?
Tags include dessert, german, apple strudel, phyllo dough, easy recipe, and fall flavors.
Is the lemon zest finely grated?
Yes, the recipe calls for 1 teaspoon of finely grated lemon zest.
What is the texture of the finished strudel?
The strudel features multiple crispy, golden brown layers of phyllo dough enveloping a luscious filling.
Can I add powdered sugar to the top?
Yes, a dusting of powdered sugar is recommended for an elegant finish.
Is this a good recipe for gatherings?
Yes, it is described as perfect for gatherings, special occasions, or as a personal indulgence.