Filo Dough Strudel

Cakes 704 Last Update: Mar 19, 2021 Created: Feb 28, 2021 0 0 0
Filo Dough Strudel
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Of course, making an authentic strudel is a whole ritual. And there is a certain amount of buzz in this ritual, albeit with an admixture of slight masochism. Still, it’s not easy to create a reference dough! Well, for us, in Russia, it is very forgivable to make a simplified version of this famous Austrian dessert. Fortunately, ready-made filo dough will help us)

Ingredients

Directions

  1. Defrost the filo dough, spread the sheets on the table. Coat each generously with softened butter. It is important to do this very quickly, since this delicate dough tends to dry quickly "in the fresh air".
  2. Cut Antonovka into large cubes. Soak the raisins for a while in hot water or boiling water. Squeeze out. Arrange apples and raisins on dough sheets. I usually do it in wide strips: filling, dough without filling. Sprinkle apples with sugar, cinnamon and cardamom. Then generously sprinkle breadcrumbs over the entire surface of the dough sheets.
  3. Roll up the roll, press down to stabilize the shape. You can tuck the edges inward so that the filling has no chance of falling out. This, in my opinion, does not affect the taste in any way. Grease the top of the roll with the remaining oil. Bake on a baking sheet lined with parchment in a well-heated (about 200 degrees) oven. Baking time - at least 20 minutes.

Filo Dough Strudel



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Of course, making an authentic strudel is a whole ritual. And there is a certain amount of buzz in this ritual, albeit with an admixture of slight masochism. Still, it’s not easy to create a reference dough! Well, for us, in Russia, it is very forgivable to make a simplified version of this famous Austrian dessert. Fortunately, ready-made filo dough will help us)

Ingredients

Directions

  1. Defrost the filo dough, spread the sheets on the table. Coat each generously with softened butter. It is important to do this very quickly, since this delicate dough tends to dry quickly "in the fresh air".
  2. Cut Antonovka into large cubes. Soak the raisins for a while in hot water or boiling water. Squeeze out. Arrange apples and raisins on dough sheets. I usually do it in wide strips: filling, dough without filling. Sprinkle apples with sugar, cinnamon and cardamom. Then generously sprinkle breadcrumbs over the entire surface of the dough sheets.
  3. Roll up the roll, press down to stabilize the shape. You can tuck the edges inward so that the filling has no chance of falling out. This, in my opinion, does not affect the taste in any way. Grease the top of the roll with the remaining oil. Bake on a baking sheet lined with parchment in a well-heated (about 200 degrees) oven. Baking time - at least 20 minutes.

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