Apple Strudel (Apfelstrudel)

You may recognized this dessert from said feature film, Inglorious Basterds (if you don’t recongize this, I urge you to go to YouTube right now and search “Inglorious Basterds Struedel Scene”). Apfelstrudel originated from Vienna during the time of the Austro-Hungarian Empire. One of my favorite desserts to have when I lived in Vienna, it is flakey, it has a touch of sweetness, and most importantly it harkens back to the olden days of the coffee culture of Vienna.

And remember, as Christoph Waltz said, “Attends la crème.”

Apple Streudel

Ingredients:

  • Store bought filo dough (because making it yourself is a nightmare)

  • Melted butter for the dough

  • 2 tbs of butter for the breadcrumbs

  • Plain breadcrumbs

  • Finally ground hazelnuts (optional)

  • 1/3 cup of granulated sugar

  • Lemon juice

  • Zest of one lemon

  • 2-3 lbs of your favorite apples sliced and peeled (preferably slightly sweeter, as this recipe does not have much sugar in it)

  • A sprinkle of flour

  • 4-5 tbs of golden raisins

  • 3-4 tbs of warmed rum for soaking

  • 1/2 tsp of ground cinnamon

  • 1/2 tsp of ground cloves

  • 1/4 tsp of ground nutmeg

  • A pinch of salt

  • One clean kitchen towel

Directions:

  1. Pre-heat oven to 375°F

  2. In a pan, heated the butter until frothy and then toast the breadcrumbs until golden

  3. Stir in the finally ground nuts and set aside

  4. Soak the raisins in the rum for about 10 minutes until plump and moist, then discard the liquid (or take a shot)

  5. In a large bowl, throw together the apples and lemon juice to prevent browning

  6. Then add in the spices, lemon zest, sugar, salt, and finally the sprinkle of flour to absorb the liquid

  7. Fold in the rum-soaked raisins and set aside this fruit mixture

  8. On a large cheese cloth or kitchen towel, you will begin to assemble the creation

  9. Take to sheets of filo dough and slightly overlap the edges and then brush with butter, then layer two more sheets of slightly overlapping filo dough on top (if you want super flakey pastry, then repeat once more)

    1. Depending on the size of your filo dough sheets, you essentially want to create the surface area in which you can pile the apples on top and still leave room to roll

  10. Brush the surface with melted butter

  11. Sprinkle the breadcrumb mixture for a subtle crunch

  12. Pile the apple mixture in a mound on top at one end of the dough, avoiding any liquid that might have leaked out (you don’t want a soggy pastry!)

  13. Be sure to leave a 1.5” border on the edges with about 3” from the bottom edge of the apple pile to help the roll

  14. Start the rolling process by lifting the edge of the dough on top of the apples

  15. Use the kitchen towel to guide the rolling process and slow lift to fold the lump on top of itself, be sure to tuck in the edge on the sides so no apples fall out

  16. Brush the top with butter

  17. Do another roll

  18. Tuck in the edge

  19. Brush with butter

  20. Continue the process until you have a neat log

  21. Brush with melted butter finally

  22. Pop in the oven for 30-40 minutes or until golden brown on the outside

  23. Leave to cool for 20 minutes

  24. Slice generous rounds per serving

  25. Dust with a generous amount of icing sugar

  26. NOT OPTIONAL: dollop a large scoop of whipped cream (piped if you want to be cheffy)

  27. Done.