Ingredients
Serves:
- Filo dough 200g
- Apple 1kg
- Sugar 100g
- Ground Cinnamon 4g
- Ground Cloves 1g
- Semolina 10g
- Butter 50g
- 1 Egg
Method
- Preheat the oven to 180°C
- Wash, peel the apples, and then grate them
- Let the apple rest for about 5 minutes and then squeeze out the juice
- Add the sugar, cinnamon and cloves to the mixture and combine
- Melt the butter and brush every layer of the pastry with it.
- Sprinkle the semolina on the pastry.
- Place the apples on top of the semolina, and carefully roll up the pastry.
- Whisk the egg and brush it on top of the strudel
- Place it in the oven and bake it until golden brown.
Plating
Once it has cooled down a little, you can cut it, and it can be sprinkled with powder sugar if desired.
Tips: The semolina doesn’t change the texture nor the taste, but it will absorb the juice that the apple releases while it’s cooking, and it prevents the dough from becoming soggy.
Fun facts: Strudel is related to the Ottoman Empire’s pastry baklava. The strudel recipe as we know it today gained popularity in the 18th century through the Habsburg Empire (1278–1780).
