Apple strudel is such a classic dessert in Slovenia. I dare to claim they offer it on the menu of every local inn and restaurant around here. It’s popular in some of the neighboring countries as well. This was my first time making it and I decided to do it all or nothing. So I made the filo pastry myself as well. Mostly because you can’t get spelt filo pastry in our stores (or I haven’t found it yet) and of course I didn’t want to use the store bought filo pastry made of white flour. My filo pastry making abilities could use some training but I’m really happy with the result for my first time.
The apples I used in the strudel are our homegrown apples which taste amazing. They have so much juice in them that I had to drain them before I made the filling. Result? Amazing filling and delicious fresh juice to go with the freshly baked strudel.
Filo pastry (recipe from Zeleni ponedeljek):
250 g smooth spelt flour
pinch of Himalayan salt
1,5 tbsp olive oil
juice of ½ lemon
1 dl warm water
1 kg peeled and chopped apples
1 tbsp brown sugar
1 tsp rum
½ tsp cinnamon
1 tbsp spelt bread crumbs
50 g sultanas (optional)
1 tbsp rum (optional)
1 tbsp melted butter
2 tbsp sour cream
1. Place all the ingredients in a food processor and mix until they form a lump of dough. Transfer to a clean surface with some flour and knead by hand until you reach a completely smooth and elastic dough. Add some water or flour if necessary.
2. Form a ball of dough, place it in a bowl and cover it tightly with plastic foil not allowing any air to get to the dough. Let rest for 1 hour at room temperature.
3. In the meantime prepare the filling. Peel, de-seed and grate the apples. Squeeze the grated apples to drain any excess fluid. Add the brown sugar, rum, cinnamon and bread crumbs and mix until combined and evenly distributed.
4. If you want to add some raisins to your strudel, place the sultanas and a tbsp of rum in a pot and heat for a few minutes. Set aside and let cool down completely.
5. Preheat the oven to 180 degrees Celsius.
6. Once the dough has rested for 1 hour, divide it into 4 even parts. Place a clean table cloth on the table and cover it generously with smooth spelt flour. Roll out one part of filo pastry dough as thinly as possible. Then, using your hand with your palm facing upwards, reach under the pastry and gently pull from the middle. Repeat until the pastry is almost transparent.
7. Cover 2/3 of the pastry with apple filling and sprinkle with raisins. Roll the pastry, starting on the side, covered with apples. Place on a baking tray covered with baking paper. Coat with melted butter and sour cream.
8. Repeat with remaining 3 balls of pastry.
9. Place in the oven and bake for 1 hour. After 30 minutes, cover the strudel with a sheet of baking paper to prevent from burning.
10. Remove from the oven and cover with a kitchen cloth to let cool down or enjoy while it’s still a little warm.