136. Apple strudel with filo pastry (Austrian recipe)

It isn't apple season yet, but that won't stop us enjoying a wonderfully tasty Austrian apple strudel recipe made with filo pastry, which goes beautifully with a light coffee — a latte, for example. Strudel is popular in all German-speaking countries (the apple, pear and cherry ones being the most widespread), and also in Hungarian, Czech and even Russian cuisine. One of the classic strudel recipes is what you'll find under the cut.

Cooking time ≈ 1 hour.
Ingredients:

• 5–7 sheets of defrosted filo pastry
• 3 apples
• 0.5 glass of raisins
• 1 glass of walnuts
• 0.5 glass of icing sugar
• 2 tbsp vanilla sugar
• 1 tbsp cinnamon
• lemon

Peel and core the apples, cut them into cubes and sprinkle them with lemon juice (so they don't darken).

Pour hot water over the raisins for 3–4 minutes. Chop the nuts.

Add 3/4 of the icing sugar, the vanilla sugar, the cinnamon, the raisins and the chopped nuts to the apples. Mix thoroughly.

Unroll the defrosted filo pastry and spread the filling on it.

Roll the pastry up into a roll.

Cover the apple strudel with foil, put it in an oven preheated to 200°C and bake for 30 minutes. Then take the foil off and bake for another 15–20 minutes until done. While it bakes, don't forget to brush the strudel with olive oil from time to time. Dust the finished strudel with the remaining icing sugar and serve it with ice cream, vanilla sauce or whipped cream.

Bon appétit!