This Austrian (but also associated with Germany) dessert was voted the Austrian's favourite dessert and once you try one, you'll know exactly why. This dessert is so crispy and the filling is so warming with the cinnamon spice and the crispy fried breadcrumbs just make it perfect.
This recipe is super easy to make if you buy the filo pastry like me. Traditionally, it isn't really a filo pastry used but a strudel dough but the filo pastry tasted amazing with the layers of brushed butter and sugar between them. You could use puff pastry but you really do want to use filo pastry so that you can be sure that there is butter and sugar between each layer because that is what will make the pastry so delicious, crispy and melt-in-the-mouth.
To make this recipe even easier, you can make it over 2 days so that the day that you serve it, there is barely anything to do! Make the filling the night before and leave the apples to macerate in the brown sugar and cinnamon in the fridge overnight to bring out all the flavor & toast the breadcrumbs. The next day, all you need to do is make the layers of filo pastry, roll and bake!
I really recommend this dessert, served with a little cream poured over the top, it is the perfect way to finish a meal or warm you for afternoon tea.
Ingredients
500 g apples
1 tablespoon of brown sugar
50 g sultanas, soaked
1 tbsp lemon juice
65 g caster sugar
80 g bread crumbs
100 g butter
1/2 tsp ground cinnamon
1 packet of filo pastry
caster sugar + butter to brush the pastry
Recipe
The day before, peel and core the apples. Cut them into thick slices and boil them in a saucepan for around 15 minutes until soft. Be careful not to overcook them or else they will break. Add 1 tablespoon of brown sugar, mix and leave to cool in a Tupperware and then store in the fridge.
In a frying pan, melt the butter and then add in the sugar + breadcrumbs. Cook until the breadcrumbs are brown. Leave in a bowl and the breadcrumbs will crispen.
Take your filo pastry sheets and layer 7 sheets on top of each other brushing with melted butter and scattering on a little caster sugar in between each layer.
Place the layered sheets on a tea-towel to help you roll the pastry on the next stage. Place the golden brown breadcrumbs in a strip lengthways down the sheets (not quite in the middle, a little under the middle). Place on top of the line of breadcrumbs the apples, you might not need to use them all, if you overpack, it will be difficult to roll.
Roll the pastry over the filling using the tea-towel to help you. Take some of the filling out of the sides so that you can stick the sides together, using melted butter to help the pastry to stick. If you have remaining pastry and filling, you can make individual little rolls.
Place on a baking tray lined with baking parchment and brush on an egg wash. Bake in a pre-heated oven at 180°C for 40 minutes for the big roll and about 20 minutes for the small individual ones.
Serve with a dusting of icing sugar and a little double cream if you like.
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