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Le Chaudron recipe
Strudel aux pommes
Apple strudel
⏱ 75 minServes 8Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
8 sheetsphyllo dough
8fragrant Reinette apples
150 g (5 oz)golden raisins
100 g (3½ oz)chopped walnuts
100 g (3½ oz)superfine sugar
100 g (3½ oz)melted unsalted butter
50 g (2 oz)breadcrumbs
2 tbspdark rumoptional
1 tspground cinnamon- 1 tbsppowdered sugar
- 8 sheets phyllo dough
- 8 fragrant Reinette apples
- 150 g (5 oz) golden raisins
- 100 g (3½ oz) chopped walnuts
- 100 g (3½ oz) superfine sugar
- 100 g (3½ oz) melted unsalted butter
- 50 g (2 oz) breadcrumbs
- 2 tbsp dark rum optional
- 1 tsp ground cinnamon
- 1 tbsp powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the raisins in the warm rum for 30 minutes to plump them.
- Peel and core the apples and cut into even 1 cm (⅜ in) cubes.
- Mix the apples with the drained raisins, chopped walnuts, sugar, cinnamon and breadcrumbs.
- Lay the damp towel on the work surface and stack 8 sheets of phyllo, buttering each one.
- Spread the apple filling in a strip along one long side, leaving a 5 cm (2 in) border all around.
- Roll the strudel up tightly using the towel, tuck in the ends and place it on the lined sheet.
- Brush with melted butter and bake 35 minutes at 190°C (375°F) convection, then dust with powdered sugar.
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