The Apfelstrudel or apple strudel is a traditional dessert typical of Austrian and southern German cuisine, whose origins could be traced back to ancient recipes from Byzantine, Armenian or Turkish cuisines.
Learn more about Juan Manuel Pardo García
Ingredients4 portions
Preparation
Preheat the oven to 200ºC.
First, paint the layers of philo pasta with melted butter and see layers of dough superimposed to make a large one. Reservation.
On the other hand, we peel the apples and cut them into small pieces.
Place the pieces of apple on the dough and season with sugar, cinnamon, raisins and part of the almonds.
Close the dough making a roll, pléga by the sides so that the filling does not come out and brush it with more butter.
Sprinkle the rest of the almonds on the strudel and bake for 20 minutes.
Emplata the strudel and sprinkle with sugar and cinnamon.
Accompany with ice cream, some mint leaves and serve.
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