Olivier Poels 5:40 p.m., April 01, 2022
Historians trace the origin of this recipe to the 8th century BC, among the Assyrians.
In Turkey, we know the "baklava", a very similar preparation, which would descend from the "Güllaç", a recipe based on sheets of pasta soaked in milk and served with apples and nuts.
Apple strudel is a dessert that traveled a lot in the Middle Ages… It is found among the Mongols or in present-day Hungary, under the name of “Rétes”.
The name “strudel” arrived in the 19th century, at the same time as it spread throughout the Austro-Hungarian Empire.
In German, "strudel" means "swirl" and obviously alludes to the shape of this cupcake.
A must in Jewish gastronomy, it owes much of its notoriety to the Jews who introduced it, particularly in the United States.
Apple strudel recipe:
Ingredients :
8 sheets of phyllo dough
3 apples
20 g of almonds
40 g raisins
10 cl of rum
Butter
1 pinch of cinnamon
3 tbsp.
at s.
pine nuts
20 g powdered sugar
20g icing sugar
Soak raisins in rum
Cut the apples into pieces and brown them in a knob of butter and cinnamon
Add the sugar and gently caramelize
Add the raisins, pine nuts and almonds off the heat
Melt butter and brush the sheets of phyllo dough then layer them
Arrange the apples and roll everything into a sausage
Bake for 30 minutes in the oven at 180°C
Sprinkle with icing sugar