This is an easy version of the Viennese pastry that I prepared using phyllo dough. Takes 30 mins to prepare and ready to serve in 60 mins.
Start with dividing the apples into four; take out the seeds and peel them.
Chop the apples into thin slices and put them in a bowl.
Add the honey, sugar, cinnamon, raisins and the almond flakes to the bowl and mix all the ingredients. Your filling is ready!
Place the first layer of phyllo dough on a moist kitchen cloth (phyllo dough dries and starts crumbling very quickly). Spread some melted butter using a brush, and sprinkle a pinch of sugar.
When you have five layers of dough spread the apple filling and make it into a roll (about 5-6 inches wide). Don't make it too tight.
Bake 30 mins in the oven (preheated to 350F) until golden brown. Sprinkle powdered sugar and serve with vanilla ice cream.
You can serve the strudel with whipped cream instead of ice cream. You can add different ingredients to the filling (walnuts, apricot marmalade instead of honey etc.) Enjoy!
- 4.0 Apples
- Phyllo dough
- 1.0Tbsp Cinnamon
- 2.0Tbsp Almond flakes
- 2.0Tbsp Honey
- 1/2c Sugar
- 1/3c Butter
- 2.0Tbsp Raisins
- 1.0 Egg
- Vanilla ice cream
- Powdered sugar