BNA INDIA January/February 2015

GERMAN COOKING
APPLE STRUDEL
Ingredients:
(for 4 persons)
1 1/4 cups apple juice
2 tablespoons cornstarch
1 1/2 pound apples, peeled,
cored and sliced 1/4-inch thick
1/2 cup dark seedless raisins
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/3 cup chopped pecans
4 sheets phyllo dough
1/3 cup melted butter
3 tablespoons fine dried
breadcrumbs
Confectioners' sugar,
for garnish
Vanilla ice cream, for serving
Directions:
Preheat the oven to 180 degrees C. Line a baking sheet with
parchment paper.
In a small bowl, create a slurry by combining 1/4 cup of the
apple juice with the cornstarch. Mix until smooth and set
aside. In a large saucepan over medium heat, cook the apples
with the remaining 1 cup apple juice, raisins, sugar and
cinnamon until the apples are tender, 8 to 10 minutes. Stir the
cornstarch slurry (it may have settled) and add it to the apple
mixture, stirring constantly until smooth and lump free.
Simmer for 1 minute more, stirring constantly. Remove from
the heat and cool. Stir in the pecans, cover and chill. Lay out
1 phyllo sheet on a clean, flat, lightly floured surface. Brush
with some melted butter and sprinkle with 1 tablespoon
breadcrumbs. Repeat this procedure with two more layers of
phyllo, butter and breadcrumbs. Top with the fourth sheet of
phyllo. Spread the apple filling evenly onto the phyllo surface,
leaving a 1/2-inch clean edge on all sides. Roll into a
log, folding the edges at each end beneath the log and brush
with some melted butter. Carefully place the strudel on the
prepared baking sheet, seam-side down. Bake the strudel
until golden brown, 15 to 18 minutes. Remove from the oven
and cool for 15 minutes before cutting into 2-inch slices.
Sprinkle with confectioners' sugar just before serving. Serve
plain or with ice cream.
BNA INDIA January / February 2015
67