Apple Strudel
This recipe can be categorised as "What could you offer the
unexpected guests?" as the dish is easy and quick to prepare. Next
time when returning from your grandma at the countryside, bring
some apples from her cellar and give it a try!
3 sheets of filo-pastry
750 g peeled and diced apples
100 g raisins
100 g roasted hazelnuts
50 g farin sugar (brown sugar)
2 teaspoons of McCormick's gingerbread seasoning or cinnamon
1 tablespoon of butter
castor sugar
balsamico syrup
fresh berries
vanilla ice cream
Melt a piece of butter in a pan; add apples and sugar. If using
hard apples heat them longer; soft apples require shorter heating
time (I'm using domestic variety Kuldrenett when baking strudel!).
After apples have become transparent, add raisings and nuts. Heat
for some moments and the strudel filling is ready. Season with
cinnamon or gingerbread seasoning. Spread some melted butter on
sheets of filo-pastry and stack the sheets on each other. Now place
the filling on the neatly ?glued' sheets of pastry and roll them
up. Brush the strudel with melted butter and bake in the over at
185o C for approximately 13-17 minutes until it becomes
golden brown. Serve when cooled with ice cream, fresh berries and
balsamico vinegar syrup. Give the final touch with castor sugar and
a little twig of lemon balm.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor