Apfelstrudel (Apple Strudel)
Ingredients:
(makes one medium-sized Strudel, about 5 servings)
- 2 sheets Phyllo (if using frozen you need to defrost in refrigerator over night)
- Canola Oil to brush pastry
- 4 large (or 6-7 small) grated Braeburn Apples, or a mixture of Granny Smith & Gala [slightly sour Apples are better than too sweet]
- juice of 1 Lemon (or less, depending on how sour/sweet your Apples are)
- 2 tsp. Cinnamon
- 1/4 cup Brown Sugar (again, you might need to add more or less, depending on the Apples)
- 2 Tblsp. Maple Syrup
- generous amount of Amaretto, or Liqueur of your choice (about 1/4 cup)
- Optional: handful of Raisins
- Icing Sugar, to decorate at the end
- Preheat oven to 160C, and lightly grease or line a baking tray.
- Have two cloths ready: wet one of them with hot water, and wring it out so it isn’t dripping wet. Lay it on the counter, and cover with the other dry cloth. Remove one sheet of Phyllo and lay it over the top of the cloths, then thinly brush it with Oil covering the whole surface. Carefully lay the other layer of Phyllo over it, and allow the pastry to stand whilst preparing the filling.
- Place the grated Apples in a large bowl and add fresh Lemon Juice, Cinnamon, Sugar, Maple Syrup and Raisins. Pour the Amaretto over it, and mix well. Taste and adjust sweetner/Lemon Juice as needed.
- Spoon the Apple mixture over the bottom third of the Phyllo square, shaping it into more of a dome (don’t make it too flat or your roll will end up flat). Carefully lift the towel up from the bottom edge and use it to slowly roll the pastry over the filling, making sure not to touch the pastry, and also keeping it rolled tight over the filling. Do this all the way to the end until you have a tight roll that is nicely shaped. Tuck it in at both sides, and then using the cloth from underneath, slowly move it to the tray.
- Bake in the oven for 30-40 mins. until the top is browned and the Apples are cooked through. Once out the oven, allow to cool and dust with Icing Sugar.
Submitted by Rebecca of Blissfully Vegan, Facebook, Twitter, Recipe Link
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Photo Credit: Rebecca
