Skip to main content
logo
Food Advertising by

Apple Strudel


Making Apple Strudel from scratch can be a laborious task because it's difficult to make the Filo pastry and obviously I don't know how.  However, making the apple strudel with store bought Filo pastry is quite easy to master.  This flaky pastry with a mildly sweet apple and raisin filling can be served in many ways.  You can simply dust it with icing sugar like what I did, or  serve it with a scoop of vanilla ice cream,  whipped cream or custard.  But if you do not have these at hand, you can always fall back on the good old cup of hot coffee or tea. :D  







Recipe for Apple Strudel

Ingredients
  • 5 Granny Smith apples, peeled, cored and sliced thinly
  • 12 sheets Filo Pastry, about 1 pound.   (4 sheets for 1 roll of Apple Strudel)
  • 1/2 cup melted butter/vegetable oil (I used canola oil)
  • 1/2 cup raisins
  • 1 egg lightly beaten
  • 1/3 cup sugar
  • 1/2 tsp cinnamon
Method
  1. Soak the sliced apples in some salt water to prevent browning,  Drain.
  2. Mix the sugar and cinnamon with the sliced apples,   Set aside.
  3. On a work top, place 1 sheet of Filo pastry, brush  with oil, then repeat this process up to the fourth sheet.  Brush with oil.   (Keep remaining Filo sheets covered with parchment paper and damp cloth to prevent them from drying up).
  4. Spoon apple mixture, leaving 2 inch border along each edge.  Roll up once, tuck in the sides and roll up.  Place the rolls, seams side down onto a parchment lined baking tray.
  5. Bake in a preheated oven @ 180 deg.C, on the lower rack for 25 to 30 mins. 
  6. Cut up and dust with icing sugar before serving.  Alternatively serve with whipped cream, custard or vanilla ice cream.




I'm linking this post to the Little Thumbs Up event and the theme for September is 'Apple'
organised by  Zoe of  Bake for Happy Kids and  Doreen  of   My Little Favourite DIY and
hosted by  Kit of  I-lost in Austen

Comments

  1. Well, I will use store bought filo pastry too and there's nothing wrong with that. Your apple strudel looks very inviting!

    ReplyDelete
    Replies
    1. Thank you, Angie. Store bought filo pastry is so easy to use.

      Delete
  2. I love filo pastry and it is definitely easier to get store bought. Love how browned and nice this pastry looks.

    ReplyDelete
  3. This apple strudel definitely good with some ice cream as the weather is still very hot today.

    ReplyDelete
    Replies
    1. Yes, sky is gloomy but rain has yet to come!

      Delete
  4. One of my favorite autumn desserts :) Yummy!

    ReplyDelete
  5. Hi Cheah,

    Nice apple strudel. It looks very convenient to bake with ready-to-use filo pastry and I love this idea.

    Zoe

    ReplyDelete
    Replies
    1. Yes, and filo pastry is much cheaper in Aussie land!

      Delete
  6. Hi Cheah ,
    Love your delicious looking strudel ! Wish I can have some now . I always use store bought filo pastry or even puff pastry too . Makes life easier . LOL

    ReplyDelete
    Replies
    1. Yes, life is so much easier with storebought 'help'!

      Delete
  7. I'd say you're a genius for using store bought filo pastry ..lol! This looks divine and doable. I'm motivated to try. Thank you for the step-by-step ;)

    ReplyDelete
  8. I've never used filo pastry before, but this looks like a great recipe to try it out on!

    ReplyDelete
  9. i never tried with filo pastry yet..your apple strudel looks wonderful and i know it must be good!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.