While apple strudel bakes, the cinnamon travels through the home before the pastry has time to brown. The best slice is the one where crisp layers and juicy apple yield together under the fork.
Method, step by step
- Grate the apple, add a little sugar, let it rest, then squeeze it thoroughly.
- Layer the custard sheets in twos and threes, spread each sheet thinly. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Sprinkle with crumbs, divide the apple, sprinkle with cinnamon, fold in the edges and roll up. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Bake at 190 °C until crispy-golden and dust with icing sugar only lukewarm. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
Practical tips and common mistakes
- Squeeze the apple and sprinkle crumbs on the sheet; so the bottom is crunchy, not floating.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
