Saturday, 10 March 2018

Apple and Pear Strudel

This is a classic Austrian recipe with a twist.

It is eaten warm as a main course after a bit of a light soup or served at the coffee table as a warm welcome on cold days.

It is usually made only with apples and raisins, but I changed the recipe to a mix of apples and pears with calvados soaked cranberries and toasted walnuts.

This time I used a ready made filo or yufka dough. Thin sheets of dough that need a careful handling.
Each sheet was brushed with butter and all 7 layers  placed together to form the base. I bought that filo dough for a savoury recipe but I lost the idea and it sat in the fridge and was on its time limit.

1 package filo or yufka or strudel dough
5 tbsp butter
2 apples
1 pear
1 lemon
50 g dried cranberries
3 tbsp muscovado sugar
2 tbsp Calvados
60 g Panko breadcrumbs
30 g walnuts
2 tsp cinnamon
a pinch nutmeg
a pinch grated vanilla bean

Melt 4 tbsp of butter and let the butter cool a bit. The filo dough is usually made with 7 sheets. Butter each sheet and set them on top of each other on a wet kitchen towel.
Heat the oven to 180 C.

Peel and chop apples and the pear and soak the cranberries in Calvados.  Mix in a big bowl with the sugar and the spices.
In a pan without butter toast the walnuts, get the tablespoon butter in  and roast it together with the panko breadcrumbs. Add that to the fruits and mix well.
Get it on one sides of the filo and let 1 inch of the rim off. lose it over the apples and fold the strudel with the towel.
Place it on the baking paper with the open side down. Brush it with melted butter.
Bake for 30-35 min. Brush every 10 min with melted butter again.

Serve with whipped cream or vanilla custard or ice cream.

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