Sommer Apfel Strudel mit Zitronenschale (Druckversion)
Eine erfrischende Variation des klassischen Desserts, die süße Äpfel mit pikanter Zitrone für einen köstlichen Genuss verbindet.
# Zutaten:
→ Fruits
01 -
4 medium apples, peeled, cored, and thinly sliced
02 -
Zest of 1 lemon
03 -
2 tablespoons lemon juice
04 -
1/2 cup sugar
05 -
1 teaspoon ground cinnamon
→ Dough
06 -
1 package phyllo dough (16 ounces), thawed
07 -
1/2 cup unsalted butter, melted
→ Fillings
08 -
1 cup breadcrumbs
09 -
1/4 cup raisins (optional)
10 -
Powdered sugar for dusting
# Anleitung:
01 -
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 -
In a large bowl, combine the sliced apples, lemon zest, lemon juice, sugar, and cinnamon. Toss to coat evenly and set aside.
03 -
In a skillet over medium heat, melt 2 tablespoons of butter. Add the breadcrumbs and toast until golden brown, stirring frequently. Remove from heat.
04 -
Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Repeat this process, layering 4-5 sheets.
05 -
Sprinkle half of the toasted breadcrumbs evenly over the phyllo dough, leaving a border around the edges. Layer half of the apple mixture on top of the breadcrumbs, followed by half of the raisins if using.
06 -
Carefully roll the dough, starting from one edge, to form a log. Seal the edges by brushing with butter.
07 -
Place the strudel seam-side down on the prepared baking sheet. Brush the top with remaining melted butter. Repeat the process with the remaining phyllo dough and filling.
08 -
Bake for 30-40 minutes or until golden brown. Let cool slightly before dusting with powdered sugar and slicing.
# Hinweise:
01 -
Serve warm with vanilla ice cream or whipped cream for added indulgence.
02 -
For a nutty flavor, consider adding chopped walnuts to the filling.